Mycroft Doughnuts
A new Sherlock-themed version of some pretty awesome, healthy doughnuts :D
Ingredients
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
2 eggs
Instructions
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.
Optional Glaze
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.
THEN EAT! 

Mycroft Doughnuts

A new Sherlock-themed version of some pretty awesome, healthy doughnuts :D

Ingredients

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

2 eggs

Instructions

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.

Optional Glaze

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.

THEN EAT! 

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