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Doughlocks and recipe
Sometimes Cara the amazing tea blender posts food porn… and it’s usually glutenous and makes me want delicious pasta and breads so I have an urge to make something.
Today she posted these delicious looking sugar coated doughnuts and I was drinking Sherlock and thought “What the hell.”
So here we have Fried Doughlocks.
- Roughly 1 and a 1/4 cup of sifted flour (I used a mix of GF Bisquick and Pamela’s baking mixes)
- 1/4 cup sugar
- 1 egg
- 1 cup of brewed Sherlock tea with your choice of milk (I used vanilla almond)
- 1 tsp vanilla extract
Mix that shiz up.
- Take your pan, pot, or deep frier, and fill it with oil. I choose canola oil for frying.
- Heat of the oil slowly until you can just start to smell it. DO NOT put it on high. Keep it at a medium/high temp. On electric stove tops that would be about a 3 or a 4.
- Plop the batter in. Let it sizzle. Flip carefully if need be. The whole frying process should take about 2 minutes each.
- Once a golden shade of fried sherlockiness, pat your doughnut down with a paper towel and then procede to roll it in sugar. (if you don’t have bakers hands like me, be sure to let it cool down a bit first).
- Keep going. This recipe should get you at least 20 doughnuts if they’re smaller in size.
Once you’re done, enjoy your doughlock with a cup of tea (or water, you may need some after being around all that frying).
I find that doughlocks go particularly well with Cara’s Watson blend.
More Tea Please, We're Sherlocked
A short, tongue-in-cheek guide to the British national obsession: TEA! In answer to several questions I have received over the last three weeks about Sherlock and this beverage.
- why tea is mentioned so much in Sherlock and the tea references with no “tea” in!
- the many meanings of the word tea: it’s not just a drink, it’s also an evening meal or a light afternoon snack.
- different ways of drinking tea in the UK
- great varieties of blends we have available
- how to brew a conformist cup of tea like a good conformist Brit.
But our journey into the amazing world of tea does not actually start with tea, it starts in the 17th century with a bean called coffee because no one loved coffee like the British…
Tea Review: Cara McGee's Molly Hooper Blend
Getting my tea connoisseur all over Sherlock fandom, what what.
Starting off my Sherlock tea reviews with my favourite character, Molly Hooper!
Molly, being a blend of chamomile, Dewy Cherry, and Snowbud white tea, is a very light tea. The Snowbud’s delicateness isn’t thrown off in the blend, but someone who wants more of a traditional tea flavour in their tea might be a bit disappointed. She smells absolutely amazing in the bag; before I even started sampling the teas I would periodically open Molly’s bag, just to smell the aroma. It’s very light and sweet, and the fruity berry blend really comes out when smelling it dry.
I boiled the water and let it cool for two minutes, then steeped the tea for three minutes.
- Amount of tea used: two heaping teaspoons
- Infuser used: stainless steel mesh infuser basket
- Teapot used: stainless steel, 1 and a half Canadian cups (~341 ml).
Once brewed, you get less of the berry scent than you do with smelling the tea on its on. It’s still there, but faint and in the background. The liquor is a light magenta with some orange-y undertones; it gets most of its colour from the Dewy Cherry, since both chamomile and white tea typically brew very light in colour. Taste-wise, the chamomile is the strongest when drinking Molly. She isn’t tart like fruit-based teas usually are, so as someone who doesn’t really like tart teas I enjoyed that. The snowbud works perfectly as a base for the chamomile and dewy cherry, making Molly a very nice and well-rounded blend. Very light and soothing, and a great spring tea, I imagine she’d do well iced. People who like stronger teas can steep longer, since with white and herbal teas steeping time and strength is even more up to preference than black, green, and other camellia sinensis teas.
It also ended up being the perfect day for her, too, since it’s been 17 degrees all afternoon, very bright and sunny with only a few white and fluffy clouds in the sky. When it’s a bit warmer I’ll definitely be trying her iced or chilled!
Sweeteners used and what I thought of them:
I don’t usually sweeten my tea with anything unless I’m making it iced or chilled, or using it for medicinal purposes (and in those cases I use honey), but in the cases that I do I like to experiment to find which one goes best with which tea. For Molly I tried white sugar, brown sugar, agave nectar, and unpasteurized honey.
- White sugar (1/2 tsp): Interestingly, brought out more of the berry flavours in the tea while sweetening it.
- Brown sugar (1/3 tsp): Sweetened the tea without emphasizing the berry flavours like the white sugar did. Also made it sweeter in general, though brown sugar tends to do that.
- Agave nectar (~1 1/2 tsp): Like agave usually does, it sweetened the tea without making it sugary sweet. But again, didn’t bring out the berry flavour like the white sugar did.
- Honey (~3/4 tsp): Mostly added a typical honey flavour and brought out the nutty flavour that chamomile can sometimes have, rather than making the tea sweeter.
Ranking them all to my preference would be: white sugar, agave, brown sugar, honey. It comes down to personal preference, really, and especially with the honey it depends on the hive and producer, and whether or not it’s been pasteurized. Since Molly is naturally sweet on her own I wouldn’t use a lot of sweetener for her, but it all comes back to taste.
White teas and herbal/fruit teas tend to not be the best for multiple infusions, but some tips/hacks I’ve learnt over the years is to let the tea steep longer (herbal and fruit teas) or use hotter water (don’t let it cool for as long or use freshly boiled water). For Molly I only let the water cool for one minute and then steeped it for six. The result was a liquor that was a yellow-light brown colour with only the faintest hints of pink; the light berry scent from the first brew was also gone. In terms of taste the chamomile showed through the most, with only a whiff of the Snowbud.
I don’t think Molly is good for multiple infusions. You end up with water that gets coloured nicely, but doesn’t have any flavour. What you could do if you want to use the same batch of tea leaves more than once is only steep it for a minute each time. Or simply let the first brew steep longer to get more of the flavour and benefits of the tea in that.
All in all, Molly Hooper is the perfect tea for me: low in caffeine, light, naturally sweet without being tart, and very soothing. She’s great on her own or with a sweetener of choice, though I wouldn’t recommend adding milk (white teas and herbal/fruit teas don’t handle milk well in general). I’d recommend her to people just getting into tea because of her light nature and fruity scent and flavour, or to people looking to expand beyond traditional black teas. She’s fun, her season is coming in, and could definitely work as a nice additive for someone making mixed drinks at a party!
Next on the list for sampling and review: Irene Adler, the Woman.