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Earl Grey & Strawberry Doughnuts From Sana Keefer

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PHOTO: Evan Wathington

Sweets For Your Sweetheart

STORY AND RECIPE CONTRIBUTED BY SANA KEEFER + PHOTOGRAPHY BY EVAN WATHINGTON

You’ve scoured all of the gift guides and possibly even found the perfect Valentine’s Day gift, but nothing expresses the sentiment like gifts from the kitchen. Bake a dozen and you’ll have enough to share with friends and family. Style them pretty on a cake plate or serve individually in kraft bags. Crafted with fresh strawberries and housemade icing, you may get requests for a second dozen.

Earl Grey & Strawberry Doughnuts
 
Author:
Ingredients
  • 2 cups whole wheat flour
  • 1 cup cane sugar
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup coconut oil
  • ¾ cup almond milk
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp apple cider vinegar
  • ¾ cup diced strawberries
  • ¾ cup chopped strawberries
  • 1¼ cup powdered sugar
  • 1 Tbsp loose leaf earl grey tea
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine flour, sugar, baking soda, and salt.
  3. In a medium bowl, stir together coconut oil, almond milk, vanilla, and eggs.
  4. Add above mixture to dry ingredients and mix well.
  5. Add vinegar and stir in in ¾ cup strawberries.
  6. Lightly grease your doughnut pan with coconut oil and fill each mold three-quarters of the way.
  7. Bake 10-12 minutes or until golden brown.
  8. While your donuts are baking, make glaze in a blender or food processor by blending together ¾ cup chopped strawberries, powdered sugar, and a squeeze of lemon juice adding extra if needed.
  9. Place warm doughnuts on a cooling rack or room temp pan and spoon glaze over the tops or pour with a small carafe.
  10. Garnish glaze sparingly with earl grey tea.
  11. Allow to cool before serving.

Tip

For this recipe we use basic medium mold doughnut pans from Sur La Table for portions shown here.

PHOTO: Evan Wathington

Tip

Spooning glaze across a full row in one sweep from left to right will help you create a drizzle effect.

PHOTO: Evan Wathington

Tip

We love Kusmi loose leaf teas for their fragrant quality. Pair it with grated lemon as garnish for a bit of zest.

PHOTO: Evan Wathington

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