Baked Osmanthus and Oolong Tea Doughnuts

There are endless types of doughnuts in all types of international cuisines worldwide. For Chinese doughnuts, the most popular types of doughnuts are: sweet egg-shaped doughnuts in Cantonese cuisine that are deep-fried and then rolled in granulated sugar or powdered sugar while still warm from cooking. This type of Chinese doughnuts are called “gnou lay sou” in Cantonese, precisely means ox-tongue pastry due to its tongue-like shape. They are usually served as plain, small and puffy rolls with sugar coatings and sometimes served with fruit or cream fillings injected into the doughnuts with a syringe; and another version is the savoury variety called “youtiao” in Mandarin and commonly served with plain congee (traditional rice porridge) and/or soy milk. This type of doughnuts are commonly eaten during breakfast time. Many Chinese restaurants serving Asian buffets and Cantonese Yum Cha restaurants serve both types of doughnuts as desserts or dim sum desserts. For my gluten free recipe, I have made ring-shaped doughnuts infused with Chinese dried sweet osmanthus flowers and Oolong tea. These doughnuts are also baked to perfection and not fried. When you are baking these doughnuts, your kitchen will be filled with nice aroma of sweet osmanthus flowers and Oolong tea. This recipe is not only gluten free but vegan, nut free, dairy free, corn free, egg free and refined sugar free.

Oolong tea (Camellia sinensis) simply means “black dragon tea” is a traditional Chinese tea originated from South China, specifically Fujian province where the most famous and best quality Oolong tea originated. The history of Oolong tea dated as far back as more than one thousand years ago during the era of the Song Dynasty when it was initially named Beiyuan tea. Oolong is semi-fermented and allowed to moderately oxidize. It is not only very rich in antioxidant, it is also a good source of minerals and vitamins like calcium, manganese, copper, carotin, selenium, potassium, sodium, magnesium, vitamins A, vitamin B3 (niacin), vitamin B9 (folate/folic acid), vitamin C, vitamin E and vitamin K. Oolong tea has polyphenol compounds and likewise comprises caffeine. Health benefits of Oolong tea include: assist in weight loss; supports elimination of free radicals in the body; improve skin health by providing relief from chronic skin disorders like eczema, atopic dermatitis and skin irritation; supports healthy strong bone; help manage type 2 diabetes by controlling the blood sugar and insulin levels in the body; lower risks of cancer; reduce inflammation in the body; lower risks of cardiovascular disease and improves cognitive functions of the brain.

Osmanthus fragrans or sweet osmanthus, is a genus of the species of flowering plants in the Oleaceae family. It originated from Southern China and are also grown in other South East Asian countries like Himalayas, Taiwan and Japan. In Chinese cuisine, dried osmanthus flowers are infused with either green or black tea leaves to make a scented tea. Osmanthus has a fruity and floral aroma. The flowers are also used to make glutinous rice balls in ginger syrup soup, osmanthus scented jam, sweet osmanthus cakes, lotus seed soup and even scented alcohol/wine. In traditional Chinese medicine, osmanthus flowers are used as herbal tea to treat irregular periods in women. Sweet osmanthus flowers are also used as an insect repellent in North India. Osmanthus flowers contain selenium, manganese, beta-carotenes, polyphenol compounds and vitamin B3 (niacin). Health benefits of osmanthus flowers include: promote healthy skin and eyes; fight free radicals; suppress appetite; relieves fatigue and stimulate the mind and prevent bad breath.

Baked Osmanthus and Oolong Tea Doughnuts

Aromatic baked ring-shaped doughnuts infused with Chinese dried sweet osmanthus flowers and Oolong tea.
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Cuisine: Chinese
Servings: 18 doughnuts
Calories: 203.03kcal
Author: Daphne Goh


  • Some vegan butter for greasing the doughnut pans

For the Doughnuts:

    Dry Ingredients:

    • 800 g 28.2oz/1.75Ib gluten free white bread flour (Laucke Easy Bakers)
    • 40 g 1.4oz dried osmanthus flowers, ground into powder in a food processor
    • 2 teaspoons dry active yeast
    • ½ teaspoon salt

    Wet Ingredients:

    For the Oolong Tea [2¾ cups plus 1 tablespoon (700ml)]

    • tablespoons Oolong tea leaves
    • 4 cups 1,000ml water

    For the Glaze:

    • Some pure maple syrup

    For the Sprinkles:

    • 3 tablespoons dried osmanthus flowers


    • 2 non-stick 6 cup doughnut pans


    For brewing the Oolong tea:

    • Add Oolong tea leaves and 4 cups (1,000ml) water into a small pot. Cover the pot with a lid and bring to a boil and simmer on low heat for 5 minutes. Then turn off the heat.
    • Let the tea leaves continue to infuse in the covered pot for another 5 minutes. Then drain the tea leaves and set aside to cool. You need 700ml (2¾ cups plus 1 tablespoon) of Oolong tea for the bread dough.

    For the doughnut batter:

    • Mix all the wet ingredients together in a large mixing bowl, whisk until combined.
    • In another large mixing bowl, add in all the dry ingredients including the yeast.
    • Attach the mixing bowl to an electric mixer and then attach the dough hook. Using low speed, mix for about 30 seconds or until ingredients are well combined.
    • Continue on low speed, gradually pour the wet ingredients mixture in step 1 into the well in the large bowl for about 2 minute.
    • Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
    • Mix on low setting for another 5 minutes or until dough is well combined.

    For baking the doughnuts:

    • Pre-heat fan-forced oven to 190C or 375F.
    • Grease all the doughnut pans with some vegan butter.
    • Spoon and fill each doughnut pan with some batter, until nearly the edge for each pan.
    • Bake the doughnuts for 15 minutes or until golden brown.
    • Cool in doughnut pans for 5 minutes, then remove and place on a cooling rack.

    For glazing and sprinkling the doughnuts:

    • Using a baking brush, glaze the smooth side of each doughnut with some pure maple syrup.
    • Sprinkle all the glazed doughnuts generously with some dried osmanthus flowers.
    • Best served warm or at room temperature.


    Dried osmanthus flowers and Oolong tea can be purchased from Asian Groceries Stores.
    Allergens: Yeast and soy in bread flour.
    Nutrition Facts
    Baked Osmanthus and Oolong Tea Doughnuts
    Amount per Serving
    % Daily Value*
    Saturated Fat
    Trans Fat
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!

    Disclosure Statement: I am NOT paid by Laucke Easy Bakers for this post!

    6 thoughts on “Baked Osmanthus and Oolong Tea Doughnuts”

    1. Thank you so much for this recipe! I am always looking for recipes that I can substitute with gluten free and dairy free ingredients, but you’ve done all of the hard work for me! Can’t wait to try it.


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