# What You'll Need:
→ Sweet Tea
01 - 1 cup water
02 - 2 black tea bags
03 - 1/3 cup granulated sugar
→ Donut Dough
04 - 2 cups all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup cold unsalted butter, cubed
10 - 1/2 cup cooled sweet tea
11 - 1/3 cup buttermilk
12 - 1 large egg
→ For Frying
13 - Vegetable oil for frying
→ Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons sweet tea
# How to make it:
01 - Bring water to a boil. Steep the black tea bags for 5 minutes, then remove them. Stir in granulated sugar until fully dissolved. Allow the sweet tea to cool before use.
02 - Combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. Cut in the cold cubed butter using a pastry blender or fork until a coarse crumb texture forms.
03 - In a separate bowl, whisk together cooled sweet tea, buttermilk, and egg until homogeneous. Pour the wet ingredients into the dry mixture and gently mix using a spatula, stopping as soon as the dough just comes together.
04 - Transfer dough onto a lightly floured work surface. Pat the dough to a 3/4-inch thickness. Use a donut cutter or two round biscuit cutters (3-inch and 1-inch) to cut donut shapes, re-rolling excess dough as necessary.
05 - Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry shaped donuts in batches, turning them after 1–2 minutes per side, until golden brown and puffed. Remove with a slotted spoon and drain briefly on a wire rack lined with paper towels.
06 - Prepare the glaze by whisking powdered sugar with 2–3 tablespoons sweet tea until completely smooth. Dip warm donuts into glaze and allow excess to drip onto a wire rack. Leave until glaze is set.
