Save A delightful fusion of airy, flaky pastry and pancake batter, these donut-shaped treats are infused with sweet tea flavors—perfect for brunch or an indulgent snack.
I first made these for a weekend brunch and they quickly became a family favorite. The sweet tea-infused glaze adds a nostalgic southern twist to classic donuts, and the flaky layers are simply irresistible.
Ingredients
- Sweet Tea: 1 cup (240 ml) water, 2 black tea bags, 1/3 cup (65 g) granulated sugar
- Donut Dough: 2 cups (250 g) all-purpose flour, 2 tbsp (25 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) cold unsalted butter cubed, 1/2 cup (120 ml) sweet tea (from above) cooled, 1/3 cup (80 ml) buttermilk, 1 large egg
- For Frying: Vegetable oil for frying
- Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp sweet tea (from above)
Instructions
- Prepare the Sweet Tea:
- Bring the water to a boil. Steep the tea bags for 5 minutes, then remove. Stir in 1/3 cup sugar until dissolved. Set aside to cool.
- Make the Dough:
- In a large bowl, whisk together flour, 2 tbsp sugar, baking powder, baking soda, and salt. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. In a separate bowl, whisk together 1/2 cup cooled sweet tea, buttermilk, and egg. Pour over dry ingredients and gently mix until just combined. Do not overmix.
- Shape the Donuts:
- Turn dough out onto a lightly floured surface. Gently pat to 3/4-inch (2 cm) thickness. Using a donut cutter or two round cutters (3-inch and 1-inch), cut out donut shapes. Re-roll scraps as needed.
- Fry the Donuts:
- Heat 2 inches (5 cm) of oil in a heavy pot to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side, until golden brown and puffed. Transfer to a paper towel-lined rack to drain and cool slightly.
- Glaze:
- Whisk together powdered sugar and 2–3 tbsp sweet tea until smooth. Dip warm donuts in the glaze and let set on a wire rack.
Save These pancake donuts brought everyone together in the kitchen, eager to help shape each treat. Watching the glaze set on the still warm donuts was truly a moment of anticipation and joy.
Required Tools
Mixing bowls, pastry blender or fork, rolling pin, donut cutter (or two round cutters), heavy pot or deep fryer, slotted spoon, and wire rack make this recipe smooth and fun.
Allergen Information
This recipe contains wheat (gluten), eggs, and dairy (butter, buttermilk). Check for traces of nuts or soy if using pre-packaged ingredients.
Nutritional Information
Each donut provides approximately 260 calories, 11 g total fat, 37 g carbohydrates, and 4 g protein per serving.
Save Serve these flaky sweet tea pancake donuts fresh with friends and family for the perfect brunch treat. Their irresistible layers and southern-inspired glaze make every bite memorable.
Recipe Questions & Answers
- → How is the sweet tea flavor added?
Sweet tea is brewed, sweetened, and cooled, then incorporated into both the dough and glaze for depth of flavor.
- → How do I achieve a flaky texture?
Cold butter is cut into the flour, and folding the dough a few times before shaping creates flaky layers reminiscent of pastries.
- → Can I use other flavors in the dough?
A pinch of cinnamon or some lemon zest can be added to the dough for a unique taste twist without altering texture.
- → What oil is best for frying?
Neutral oils like vegetable oil are recommended as they won’t overpower the sweet, floral notes of the donuts.
- → How do I store leftovers?
Keep leftovers in an airtight container at room temperature for a day or reheat in the oven for best texture.
- → Are these suitable for vegetarians?
Yes, these donuts are vegetarian as they contain eggs and dairy but no meat or animal-derived additives.