Name: Earl Grey Cake Doughnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 120 ml whole milk (warmed); 2 Tbsp Earl Grey tea (2 tea bags); 1 large egg; 30 ml avocado oil (or neutral vegetable oil); 30 g granulated sugar; pinch sea salt; 1/2 tsp vanilla extract; 3/4 tsp baking powder; 115 g cake flour; 70 g dark chocolate (chopped); 1/2 tsp culinary bergamot oil (optional); rose petals (for decoration)

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These Earl Grey Doughnuts are light and cakey, with flecks of tea scattered throughout. They're dipped with a fragrant bergamot chocolate glaze and rose petals.

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What is Earl Grey tea?

Earl grey tea is a black tea blended with bergamot oil.

The bergamot oil gives the tea a bright citrus note which gives it its distinctive flavor and aroma.

It's a delicious tea that pairs well in scones, ice cream, waffles, chocolates, and so much more.

Why you'll love this recipe

This recipe is inspired by a local doughnut shop that is well-known for their Earl Grey cake doughnut.

It's really easy to make, and comes together in one bowl.

Earl Grey flavour permeates throughout the doughnuts.

Using cake flour ensures the cake doughnuts are light and cakey.

By baking the doughnuts, they're much less oily than their fried yeasted counterpart.

Special equipment you'll need

doughnut pan: I used a silicone donut pan, but you can use a non-stick metal one -- just be sure to grease it prior to adding the batter

Ingredients you'll need

For the Earl Grey donuts:

whole milk: you can also use a non-dairy alternative
Earl Grey tea: use a tea that you enjoying drinking; my personal favourite is Stash's Double Bergamot Earl Grey
large egg
avocado oil: or any neutral oil; you can also use melted unsalted butter
granulated sugar: for a little sweetness
sea salt: or kosher salt; to balance out the sweetness
vanilla extract: use a pure vanilla extract for the best flavour; you can also use a culinary bergamot oil in its place if you like
baking powder: acts as a leavener and adds a little lift to the doughnuts
cake flour: contains a lower amount of protein compared to all-purpose flour, which keeps the doughnuts light and not chewy; you can use all-purpose flour but remove 1 tablespoon and replace with 1 tablespoon cornstarch; do not use bread flour

For the chocolate bergamot glaze:

dark chocolate: chopped; you can use chocolate chips
bergamot oil: comes from the bergamot citrus fruit and is the main flavouring ingredient in Earl Grey tea; choose a culinary, not essential oil; optional
rose petals: for decoration; optional

How to make it

Preheat oven to 350F.

Pour milk into a microwave-safe jar or glass and heat until steaming hot (but not boiling).

Place Earl Grey tea bags (you can use tea bags or loose leaf) into the milk and let it steep for a few minutes.

Remove the tea bags/tea leaves (save the tea to add into the batter if you like).

Note: as the tea may have absorbed some of the milk, you may need to add a little more milk to make 100ml total.

In a large bowl, whisk together egg, Earl Grey milk mixture, oil, sugar, salt, vanilla extract and baking powder. (If adding ground Earl Grey tea, add it to the mixture).

Add in the cake flour and whisk gently to combine until no lumps remain.

Pour the batter into each doughnut cavity, about ¾ way full.

Give the pan a few taps to release any trapped air bubbles.

Bake at 350F for 12-15 minutes, or until a toothpick inserted comes out clean.

Cool in the pan for 10 minutes before transferring to a cooling rack.

Decorate:

Add chocolate to a microwave-safe shallow bowl.

Heat in 20-second intervals and stir until completely melted.

Stir in bergamot oil (if using).

Dip the surface of the doughnut into the melted chocolate and decorate with rose petals.

Repeat with the remainder.

How to serve & store

Enjoy the Earl Grey Cake Doughnuts with a glass of jasmine milk tea, or London Fog tea latte.

Glazed:

Store the Earl Grey Doughnuts in an airtight container at room temperature for up to 1 day.

They are best enjoyed once they are glazed.

Unglazed:

You can store unglazed cake doughnuts in an airtight container at room temperature for up to 3 days.

Freezer:

Store and freeze unglazed baked cake doughnuts in a freezer-safe container for up to 3 months.

Expert tips & substitutions

More Earl Grey flavour?

For more pronounced Earl Grey tea flavour, I highly recommend adding in the ground tea.

If the tea from the tea bags are finely ground, you can add them in as is.

If you're using loose leaf tea, you may want to grind the tea leaves into a powder first before adding into the batter.

Also, you can increase the amount of Earl Grey tea to your preference.

How to ensure cake-like doughnuts?

Use cake flour, which has a lower protein content than regular all-purpose flour.

Don't use bread flour, which has a higher protein content and builds up gluten more readily.

Do not overmix the batter.

Use just enough baking powder, to help the doughnuts rise evenly.

Can I double the recipe?

Yes, to make 12 doughnuts, you can double the recipe.

Can I use a different glaze?

Sure, you can change the glaze up.

For a classic glaze, mix powdered sugar with a little milk to your desired consistency and dip the doughnuts in.

Don't like Earl Grey tea?

Swap it for another tea that you like!

More Earl Grey recipes you may like

If you love the flavor of Earl Grey tea, be sure to check out these recipes:

Earl Grey Waffles with Mixed Berries

Raspberry White Chocolate Earl Grey Scones

Earl Grey Bergamot Loaf

Strawberry Earl Grey Jam (Small Batch)

Fluffy Earl Grey Pancakes

Other doughnut recipes you may like

Strawberry Matcha Doughnuts

Lychee Rose Doughnuts

Banana Miso White Chocolate Doughnuts

Baked Matcha Yuzu Olive Oil Doughnuts

Sakura Cherry Blossom Matcha Doughnuts

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

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5 from 7 votes