Earl Grey Buns
Earl Grey sugar
- 1 cup (200g) sugar
- 2 Tbsp loose-leaf earl grey tea
- 1 ⅔ cup (400ml) whole milk
- 3 Tbsp loose leaf tea
- 6 Tbsp Earl grey sugar
- 2 ¼ tsp (7g, 1 envelope) active dry yeast
- 3 ½ cups (435g) all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 1 egg, lightly beaten
- 6 Tbsp (90g) unsalted butter, melted
- 1 tsp bergamot extract (optional)
- 1 cup (200g) brown sugar
- ½ cup earl grey sugar
- 8 Tbsp (1 stick / 113g) unsalted butter, at room temperature
- 3 Tbsp Earl grey infused milk (reserved from dough)
- 1 Tbsp Earl grey sugar
- 2 cups (250g) icing sugar
EARL GREY SUGAR
- Place sugar and loose leaf tea in a food processor or blender. Pulse until the tea is finely ground and well combined with the sugar. Remove and set aside. Alternatively you can grind the tea separately in a mortar and pestle, then grind briefly with the sugar.
- In a small pan, heat the milk to just shy of a simmer. Add the loose leaf tea, and steep for 2 minutes. Strain well, squeezing as much liquid from the tea as possible. Measure out 1 cup of the infused milk, and return to the pan or a small microwave safe bowl. Set the rest aside for use in the glaze. Re-warm the milk to approx 110˚f / 45˚c, either over the stove or in 5 second increments in the microwave. Remove from the heat and add 2 Tbsp of the earl grey sugar, and the yeast. Stir to combine, and leave to sit for 5-10 minutes until foamy.
- Meanwhile, in the bowl of a stand mixer fitted with the dough hook, combine the flour, baking powder, salt, and the remaining 4 Tbsp of the earl grey sugar. Mix briefly to combine. Add the milk and yeast mixture and egg, and mix on low for 2-3 minutes to combine. Add the melted butter and bergamot extract, and mix on low-medium for 10 minutes, stopping occasionally to clear the dough off the hook. The dough should be smooth and soft. Place in a lightly greased bowl, and cover with plastic wrap. Place in a warm, draught-free place for 1 ½ to 2 hours, or until doubled in size. Note: You can mix the dough by hand - add the ingredients in the same order, and turn out onto a lightly floured surface after the butter has been incorporated, and knead by hand for 10-15 minutes or until smooth and soft. Try to avoid adding more flour if possible.
- Turn the dough out onto a lightly floured surface. Roll out into a rectangle approximately 21" x 16". (55cm x 40 cm). Spread the soft butter all over the surface of the dough using an offset spatula, leaving approximately a 1 inch border around the edge of the dough. In a small bowl, combine the brown sugar and earl grey sugar, and sprinkle evenly over the surface of the buttered dough, pressing down lightly to adhere. Starting with the long side of the dough, roll the dough up tightly, pausing occasionally to tighten the roll.
- Cut the roll into 9-10 even slices (I like to measure the length and divide it by the number of pieces you want). Arrange in a lightly greased 10 inch (25cm) skillet, 10 inch cake tin, or 9" x 13" (23cm x 33cm) baking tin, leaving a small amount of space between each for spreading. Cover lightly with plastic, and leave in a warm place until increased in size, and the dough bounces back slightly when pressed with a finger. approximately 1 hour. Alternatively, you can do the second proof in the fridge overnight. During the last 20 minutes or so of rising, preheat the oven to 350˚f / 180˚c. Bake the rolls for 30-35 minutes, or until golden, and you can see the sugar starting to bubble up. Remove from the oven and cool for 10 minutes before glazing.
- In a medium bowl, combine the icing sugar, earl grey sugar and infused milk, and mix until smooth. Drizzle over the buns - you may not need all of the glaze, depending on preference. Serve immediately. Store leftovers in an airtight container - they are best warmed slightly before eating.