Baked Hojicha Doughnuts

The doughnuts

• 190 g plain flour
• 1 tsp baking powder
• 0.25 tsp fine sea salt
• 3 tsp Hojicha powderSuperboba
• 125 g granulated sugar
• 1 egg
• 30 g unsalted butter, melted
• 60 ml sour cream
• 120 ml whole milk

The glaze

• 120 g icing sugar
• 2 tsp Hojicha powderSuperboba
• 2 tbsp milk

1. 1

   Heat the oven to 175 C and grease a twelve-hole doughnut pan well, including the centre posts.

2. 2

   Whisk the flour, baking powder, salt, Hojicha powder and sugar together in a large bowl.

3. 3

   In a second bowl whisk the egg, melted butter, sour cream and milk until smooth, then pour into the dry mixture and stir just until combined.

4. 4

   Scrape the batter into a piping bag with a wide round tip and fill each hole about two thirds. Piping rather than spooning is what gives you a clean ring instead of a lopsided one.

5. 5

   Bake 10 to 12 minutes, until the tops spring back when pressed. Turn out onto a rack and cool completely.

6. 6

   Whisk the icing sugar, remaining Hojicha powder and milk into a thick glaze. Dip each cooled doughnut face down, lift, twist and let the excess run off.

• Grease the centre posts as thoroughly as the rings or the doughnuts tear coming out.
• Glaze them cold. On a warm doughnut the glaze slides straight off.
• Tea in the glaze as well as the crumb is what makes these taste of roasted tea rather than of vanilla cake.