Save A delightful fusion of airy, flaky pastry and pancake batter, these donut-shaped treats are infused with sweet tea flavors and are perfect for brunch or an indulgent snack.
I first made these pancake donuts for a weekend brunch, and everyone was amazed at the light layers and subtle tea notes. They come together surprisingly easily and always get rave reviews from tea lovers and donut fans alike.
Ingredients
- Sweet Tea: 1 cup (240 ml) water, 2 black tea bags, 1/3 cup (65 g) granulated sugar
- Donut Dough: 2 cups (250 g) all-purpose flour, 2 tbsp (25 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) cold unsalted butter (cubed), 1/2 cup (120 ml) sweet tea (from above, cooled), 1/3 cup (80 ml) buttermilk, 1 large egg
- For Frying: Vegetable oil (enough for deep frying)
- Glaze: 1 cup (120 g) powdered sugar, 2 or 3 tbsp sweet tea (from above)
Instructions
- Prepare the Sweet Tea:
- Bring water to a boil and steep tea bags for 5 minutes. Remove bags, stir in 1/3 cup sugar until dissolved, and set aside to cool.
- Make the Dough:
- In a large bowl, whisk flour, 2 tbsp sugar, baking powder, baking soda, and salt. Cut in cold butter until mixture forms coarse crumbs. In another bowl, whisk 1/2 cup cooled sweet tea, buttermilk, and egg. Pour wet mixture into dry ingredients and gently mix until just combined, taking care not to overmix.
- Shape the Donuts:
- Turn dough out onto a lightly floured surface and pat to 3/4-inch (2 cm) thickness. Use a donut cutter or two round cutters to create donut shapes, re-rolling scraps as needed.
- Fry the Donuts:
- Heat 2 inches (5 cm) of vegetable oil in a heavy pot to 350°F (175°C). Fry donuts in batches for 1 or 2 minutes per side until golden brown and puffed. Transfer to a paper towel-lined rack to drain and cool slightly.
- Glaze:
- Whisk powdered sugar with 2 or 3 tbsp sweet tea until smooth. Dip warm donuts in the glaze and let set on a wire rack.
Save These donuts are now a brunch favorite in our family, and everyone gets involved in cutting dough and glazing each treat together.
Required Tools
Mixing bowls, pastry blender or fork, rolling pin, donut cutter (or two round cutters), heavy pot or deep fryer, slotted spoon, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter, buttermilk). If using pre-packaged ingredients, check for traces of nuts or soy.
Nutritional Information (per serving)
Calories: 260, Total Fat: 11 g, Carbohydrates: 37 g, Protein: 4 g
Save Serve with extra sweet tea for a truly Southern brunch. Enjoy your flaky, flavorful donuts while they're still warm.
Recipe FAQ
- → What gives these donuts their distinct flaky texture?
Cold butter and gentle dough folding create pastry-like flakiness within each donut, resembling biscuits or croissants.
- → Can I substitute buttermilk with another ingredient?
Yes, you can use plain yogurt or milk mixed with a splash of lemon juice for similar tenderness and tang.
- → How is sweet tea incorporated into these donuts?
Sweet tea is used both in the dough and glaze, infusing the donuts with gentle, aromatic tea flavor throughout.
- → What is the best way to fry these donuts?
Maintain oil at 350°F and fry in batches, turning once per side until puffed and golden, for even cooking and crispness.
- → How should leftovers be stored?
Store cooled donuts in an airtight container at room temperature for up to two days, or reheat gently in the oven.
- → Can I add extra flavors to the dough?
Absolutely. Cinnamon or lemon zest can be added for an aromatic twist that complements the sweet tea infusion nicely.