# Components:
→ Sweet Tea
01 - 1 cup water
02 - 2 black tea bags
03 - 1/3 cup granulated sugar
→ Donut Dough
04 - 2 cups all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup cold unsalted butter, cubed
10 - 1/2 cup cooled sweet tea
11 - 1/3 cup buttermilk
12 - 1 large egg
→ For Frying
13 - Vegetable oil, for frying
→ Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons sweet tea
# Directions:
01 - Bring water to a boil. Steep black tea bags for 5 minutes and remove. Stir in granulated sugar until fully dissolved, then set aside to cool.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
03 - Cut cold unsalted butter into the dry mixture using a pastry blender or fork, working until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk cooled sweet tea, buttermilk, and egg. Pour this over dry ingredients and gently mix until the dough just comes together. Avoid overmixing.
05 - Transfer dough onto a lightly floured surface. Pat into a 3/4-inch thickness. Cut donut shapes using a donut cutter or two round cutters, re-rolling scraps as needed.
06 - Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry donuts in batches for 1 to 2 minutes on each side until golden and puffed. Drain on a paper towel-lined rack.
07 - Whisk powdered sugar with sweet tea until smooth. Dip warm donuts in the glaze, then transfer to a wire rack to set.
