Gluten Free Ginger Peach Doughnuts with Twinings Gingersnap Peach Tea Glaze

Don't just drink your tea; eat it, too!

I have a real treat in store for you today! My first ever doughnut recipe! Also, don't  forget to stop by and link up at my new link party, #GetHimFed!

A few days ago, while in the grocery store, my husband spotted this box of what looked like squashed peaches. We went over to investigate the flat, UFO-like fruits and were taken by their name! They're actually called doughnut peaches! My brain started working and I thought, why not incorporate these peaches into actual doughnuts?!

Now, I'm a die-hard Krispie Kreme girl and I know, no doughnut is ever complete without a finger-lickin' glaze hugging it! I wanted to incorporate a cup of the Twinings Gingersnap Peach Tea into my recipe but wasn't sure what the extra liquid would do to my doughnut dough, so instead, I infused it into the glaze with stunning results!

These mini doughnuts would be great for brunch or afternoon tea and would work well with any of Twinings's other fruit-infused teas, with appropriate substitutions for the fruit, of course. But, what until you try these babies. You'll have a new favorite, man-pleasing doughnut!

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Ingredients:

For the doughnut peach doughnuts
1/8tsp ground ginger
1/3 cup milk
1/3 cup sugar
1/2tsp salt
1tsp baking powder
1 cup gluten free all-purpose flour
1tbsp butter, softened
1tbsp honey
1 egg
6 doughnut peaches, cored, diced and pureed

For the tea glaze 
1/4 cup boiling water
1 cup icing/powdered sugar
1tbsp butter, softened
2 bags Twinings Gingersnap Peach Tea

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Instructions:

Gluten Free Ginger Peach Dougnughts with Twinings Gingersnap Peach Tea Glaze

1. Preheat oven to 220C/425F.
2. If not using a silicone doughnut mold, grease the mold with baking spray. If you are using a silicone mold, simply place it onto an ungreased baking tray.
3. Place the flour, sugar, baking powder, ginger and salt in a large bowl. Whisk to combine.
4. Create a well in the center of the dry ingredients and  add the milk, egg, butter and honey.
5. Stir with a wooden spoon until combined well and there are no lumps. (Think thick pancake batter consistency.)
6. Pour in half of the peach puree and continue to mix with the wooden spoon and add more only if needed. You want the batter to be wet but not runny. If you've added in too much puree or if your peaches were particularly juicy, sprinkle in a bit more flour (a tablespoon at a time) until the consistency is correct.
7. Fill a piping bag with the dough and fill each circle in the doughnut mold.
8. Bake for 8 to 10 minutes or until doughnuts spring back when poked. 
9. While the doughnuts cool (in the mold), get on with the glaze.
10. Pop two tea bags into a mug and cove with 1/4 cup of boiling water. Allow to steep 3 minutes. Remove the bags.
11. Place the icing sugar and butter in a small bowl. Whisk in the tea a little at a time, being careful not to add too much of the liquid. (I probably ended up using 1/2 of the tea I brewed and saved the rest for popsicles.)
12. Remove the cooled doughnuts from the mold and dredge in the glaze. Put the doughnuts on a platter after coating them in the glaze. Once all the doughnuts have been glazed, pour the remaining glaze over them and leave to set. I left mine overnight.

This post has been sponsored by Twinings and I received the tea used to make the glaze for free. However, this sponsorship does not affect or influence my own high opinion of the product.