Thai Milk Tea Baked Doughnuts ( Gluten Free)

How many of you are doughnut fans? Haha I have to admit, I truly am 7 years back!! When the donut craze hit our country, I actually queued close to 4 hours for 2 dozen doughnuts! Incredible right? After that, I never touched donuts again.

Not because of my fear of queuing but after I read somewhere that a single donut had the same amount of calories as a meal. Shocking to some but it is actually true. This year, I decided to make some homemade donuts so I can actually control what went in it. These donuts were baked so non of that greasy fried stuff. I baked these mini doughnuts in my handy 8 cavity Silicon Doughnut pan Unmolding the donuts from the pan was a breeze. Thank Gawd for the non stick silicon that pops these little cuties right out.

As for donuts, I opted for a Thai Tea Flavor Doughnut! I’m such a big fan of Thai tea these few days that incorporating them into my bakes was one of my New Year Goals and so here we go!! Recipe is adapted from BobsRedMillThe only change to the recipe was to infuse the milk with some Thai Tea leaves. These doughnuts were baked using Bob’s Gluten Free 1-1 Baking flour  ( I swear i love this flour more than anything). The doughnut turned out beautifully. Fluffy, Soft and moist.

Gluten Free Thai Tea Doughnuts


Ingredients for doughnut

1/2 Cup Bob’s Gluten Free 1-1 Baking flour
1/2 Teaspoon Baking Powder
1/4 Cup Coconut Sugar
1/8 Teaspoon Salt
1/3 Cup Unsweetened Almond Milk + 1/4 Teaspoon Vinegar
1 Sachet of Thai Milk Tea  ( This brand is best. Tea is so fragrant)
1 1/2 Tablespoons Olive Oil
1/2 Egg

Ingredients for Glaze


1.5 tbsp of Thai infused milk ( The reserves leftover from the doughnut) 

7 tbsp icing sugar

1) Mix milk with icing sugar and stir until smooth. 

Steps 

1) The night before or 2 hours before, boil milk with 1 sachet of Thai Milk Tea to infuse the milk
2) Let milk cool in fridge overnight for flavors to infuse.
3) Preheat oven to 350F or 175C
4) Add 1/4 tsp vinegar to the milk mixture and set aside
5) In a medium bowl, combine baking flour, baking powder, coconut sugar and salt. Stir until well combined.
6) In another bowl, whisk together 1/4 milk mixture and the egg until well combined. ( The rest of the milk mixture is used for the glaze)
7) Slowly pour in the oil and whisk until the mixture is smooth.
8) Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
9) Carefully spoon the batter into the doughnut pan.
10) Bake at 350F for 11-13 minutes or until golden brown and an inserted toothpick comes out clean.
11) Remove from the oven and let cool for a few minutes before unmoulding.
12) Dip cooled doughnuts into glaze. Flip over and let dry. Repeat with the remaining doughnuts.

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