Baked Mini Doughnuts ~ 香烤迷你甜甜圈

The texture of these baked mini doughnuts is different from the normal deep fried doughnuts.  These taste more like cake and best consumed within the day they're baked.  A wonderful tea-time treat!

Baked Mini Doughnuts ~ 香烤迷你甜甜圈  (adapted from 'here' with slight modification)

Ingredients

• 105 gm plain flour
• 25 gm caster sugar
• 1/2  tsp baking powder
• 1 egg
• 80 ml fresh milk
• 2 sachets of Lipton black tea
• 40 ml corn oil or melted butter (I used canola)
• 1.1/2 Tbsp honey

Topping

• 60 gm semi-sweet chocolate (melted)
• Lightly toasted nibbed almonds (optional)

Method

1. Lightly simmer the milk with  2 sachets of Lipton black tea, let cool, set aside.
2. Grease the mini doughnut pan with melted butter or oil.
3. In a large mixing bowl, sift the plain flour, baking powder, mix well.
4. Add in sugar and whisk with a ball whisk till well combined.
5. Add in the beaten egg, milk tea, oil and honey and whisk till the batter is smooth.  Do not overmix.
6. Slowly pour the batter into the greased pan.
7. Bake in a preheated oven @ 180 deg.C for 8 to 10 mins.   Let cool before removing them onto a wire rack to cool.
8. Meanwhile, melt the semi-sweet chocolate in a double boiler.  Dip the doughnuts into the melted chocolate and decorate with some lightly toasted nibbed almonds.
9. Yield :  12 mini baked doughnuts.

Note:  For Matcha mini doughnuts, reduce the plain flour to 95 gm and add in 2 tsp of Matcha powder.

I'm submitting this post to the Little Thumbs Up event, organised by
 Zoe of  'Bake for Happy Kids' 
and
Doreen of   'My little favourite DIY'  and hosted by Cheryl of  'Baking Taitai'
Theme for the month of July is 'Tea'.