House Ravenclaw Earl Grey Doughnut Recipes

HOUSE RAVENCLAW EARL GREY DOUGHNUT

Steps:

• Add milk and tea bags to a small saucepan over low heat. Heat gently for 10-15 minutes, stirring occasionally. Do not let boil. Remove tea bags. Pour milk into a bowl over ice bath and let cool, about 10 minutes.
• Remove the bowl from the ice bath and add vanilla pudding mix. Whisk for 2-5 minutes until thickened. Transfer to a pastry bag fitted with a round tk tip and set aside in fridge.
• Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 8 pairs of wings onto parchment-lined baking sheet, using a template if needed. Chill in fridge until set, about 10 minutes. Spray with edible gold spray and let set.
• Add about 4 inches of oil in a heavy-bottomed pot and attach a thermometer. Heat oil to 350 degrees F. Fry biscuits in batches until golden brown and transfer to a paper towel-lined plate to drain.
• Insert a chopstick in the side of each doughnut and wiggle around to hollow some space. Fill with chilled pudding mixture.
• Add the cream cheese, sugar, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl.
• Add the heavy whipping cream and several drops of blue gel food coloring to the standing mixer and whip to stiff peaks.
• Fold the whipped cream into the cream cheese mixture in 3 batches.
• Transfer mixture to a piping bag fitted with an 826 star tip.
• Pipe a swirl of frosting on top of each doughnut. Sprinkle silver stars over the frosting. Insert the wings into the frosting and enjoy!

EARL GREY DOUGHNUTS WITH BROWN BUTTER GLAZE

Steps:

• Place the lemonade, tea and vanilla in a small saucepan over medium heat until just warm. Place the flour, caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the warm lemonade mixture and egg yolks and beat until just combined. Add the butter and cream and beat on medium speed for 6-8 minutes or until a smooth dough forms. Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour-1 hour 30 minutes or until doubled in size.
• Line a baking tray with non-stick baking paper. Roll out the dough on a lightly floured surface to 1.5cm (about 1/2-inch) thick. Using an 8.5cm (3.5-inch) round cookie cutter, lightly dusted in flour, cut 6 rounds from the dough. Place on the tray, allowing room to spread. Using a 4cm (1.5-inch) round cutter, lightly dusted in flour, cut and remove the center of each round. Set aside at room temperature for 30 minutes or until risen.
• Preheat oven to 180°C (350°F). Bake the doughnuts for 8-10 minutes or until golden brown and puffed.
• While the doughnuts are baking, make the brown butter glaze. Place the butter in a small non-stick frying pan over medium heat and stir until melted. Cook for 3 minutes or until golden brown with a nutty fragrance. Transfer to a medium bowl, add the sugar and water and mix to combine.
• While the doughnuts are still warm, dip the top half of each doughnut into the glaze and place on a wire rack. Sprinkle with the coffee sugar and allow to stand for 10 minutes or until set, before serving.

B'S CINNAMON SUGAR ITALIAN DOUGHNUT

Steps:

• Directions.
• Add dough ingredients to machine bread pan in order as per 1. manufacturer's instructions.
• Set to"dough" mode.
• Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
• Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
• When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat with the cinnamon-sugar. Serve warm.