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Milk Tea Donuts

By: Lyndsay // Coco Cake Land
Makes: 2 dozen regular donuts


For the donuts

  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • ½ cup granulated white sugar
  • cup golden brown sugar
  • 2 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cup all purpose flour
  • 1 cup whole milk
  • 2 packets of instant milk tea, 16.5 grams each

For the glaze

  • 2 cups of icing sugar
  • 10 teaspoons milk
  • 4 packets of instant milk tea, 16.5 grams each


Make it!

  • Preheat the oven to 400 degrees. Oil your donut baking pans.
  • In a medium bowl, cream together the butter, oil and sugars until smooth and creamy.
  • Add the eggs, mixing to combine.
  • Stir in the baking powder, baking soda, nutmeg, salt and vanilla extract.
  • Set a small saucepan on the stovetop; heat the milk until just hot.
  • Pour milk into a liquid measuring cup and dissolve two packets of milk tea powder into the milk. Let cool slightly.
  • Add the flour into the wet mixture, alternating with the milk tea mixture until combined. Do not overmix.
  • Fill your donut pans 3/4 full with the donut batter. I always use a piping bag for ease!
  • Bake at 400 degrees for 8 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean. Do not overbake!
  • Remove donuts from pans and let cool on wire racks.
  • Meanwhile, make the glaze: whisk together icing sugar, milk and milk tea powder until smooth. Add more milk if it’s too thick, or add icing sugar, a little at a time, until you reach desired consistency.
  • Once donuts are cool, dunk the donuts into the glaze!