A new Sherlock-themed version of some pretty awesome, healthy doughnuts :D
2 packages dry yeast
1/4 cup warm water
1 1/2 cups skim milk, scalded and cooled
1/2 cup sugar
1/4 cup Mycroft tea by areyoutryingtodeduceme (pulsed in a food processor to make it finer)
1/3 cup butter/margarine
4 1/2 cups white or whole wheat flour
1/4 cup butter
In large mixer bowl dissolve yeast in warm water.
Add milk, sugar, tea, eggs, 1/3 cup of butter and 2 cups of the flour. Blend 3 minute on low speed, scraping bowl constantly. Stir in remaining flour until smooth, scraping side of bowl.
Cover; let rise in warm place until double, 50-60 minutes.
Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Dough will be soft to handle. With a floured rolling pin, gently roll dough about 1/2-inch thick (I used my hands to pat it out).
Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes.
Heat oven to 425 degrees F. Bake 8-10 minutes or until golden.
1 cup Confectioners sugar
1/3 cup strong Mycroft tea
Stir together, making sure all the lumps are gone. Try to get a thick consistency, but without losing the flavour.
Once the doughnuts have cooled, dip the tops in the glaze then let them sit for a few minutes, allowing the glaze to dry.