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SERVINGS: 19
PREPARATION TIME: 2 HOURS

Proof yeast by adding it to the warm water. Mix it and let rest. Scald the milk on the stove top, and let cool. Combine yeast, milk, sugar, salt, eggs, shortening, and 3 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Carefully stir in remaining flour until smooth. Cover and let rise in refrigerator until it doubled, about 60 minutes. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with floured donut cutter. Cover and let rise until double, 30-40 minutes.

Mix glaze ingredients together; it can sit at room temp until the donuts are fried and ready to be dipped. Melt the butter and stir in powdered sugar and tea until smooth. Heat oil to 350°F.

Carefully place the donuts in the oil. Cook on each side for about one minute. Place donuts on a rack to drain. Wait until slightly cooled, then dip them in the glaze and sprinkle with chopped nuts. Set donuts back on a rack to dry. While you’re waiting for the donuts to dry, mix together the preserve filling ingredients. Transfer to a pastry bag with a small decorating top. When donuts are dry, poke a hole in the side of each donut and fill with preserves. The donuts should be served as soon as they are filled.

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Ingredients

 DONUT

1 tbsp. S&D Black Tea Extract
3, 1/4 oz. packages yeast
1/2 cup water
2 1/4 cups milk, scalded
and then cooled
3/4 cup sugar
1 1/2 tsp. salt
3 eggs
1/2 cup shortening
7 1/2 cups all-purpose flour
1/2 cup nuts, chopped
Canola oil for frying

GLAZE

1 cup water-infused S&D Black Tea Extract
3 cups powdered sugar
1/2 cup butter

PRESERVE FILLING

3 cups mixed wild blueberries and grapes
2 cups granulated sugar
1 pinch of salt
1 tbsp. lemon juice

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