EARL GREY BRIOCHE DOUGHNUT BITES

1. Place the milk in a small saucepan. Bring to just shy of a simmer, then add the earl grey tea, remove from the heat, and cover and steep for 15 minutes. Strain the tea out, pressing down to extract as much flavour as possible.
2. Weigh out 280g of the infused Earl Grey Milk and place into a medium bowl and leave to cool to lukewarm. Add 2 Tbsp of the sugar, and the yeast to the earl grey milk, and stir to combine. Leave for 10-15 minutes, or until foamy.
3. In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
4. Add the eggs, vanilla, and foamy yeast and milk mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
5. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.Cover the bowl with plastic wrap and place in the fridge to rise, at least two hours or up to overnight.

FRYING

1. Turn out the dough onto a lightly floured surface, and roll out to about 1/2” (1.5cm). Cut the dough into squares about 1 1/4” (3cm). Place onto sheet pans lined with pieces of parchment paper - I cut up my parchment into pieces and put about 12 squares on each and then use the parchment to transfer them to the oil.
2. Lightly cover the doughnut bites with plastic wrap and leave to proof at room temperature for 25 to 45 minutes - when you poke them lightly with your finger, it should leave a small indentation that springs back.
3. While the doughnuts are proofing, heat a neutral oil such as canola or corn oil in a large heavy-bottomed pot (cast iron works great) or deep fryer. Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper.
4. Do one test fry to check the frying time and temperature, then fry the doughnut bites about 12-15 at a time, depending on what can fit in your pan, for 2-3 minutes, flipping occasionally, until golden brown and registering 190°f / 90°c internally.
5. Remove from the oil and place on the wire rack to cool and drain. Repeat with the remaining doughnut bites. Leave to cool while you prepare the glaze.

GLAZE

• Place the milk in a small saucepan. Bring to just shy of a simmer, then add the earl grey tea, remove from the heat, and cover and steep for 15 minutes. Strain the tea out, pressing down to extract as much flavour as possible.
• Place the powdered sugar into a medium bowl and add 120g of the infused earl grey milk, salt, and vanilla bean paste. Whisk well to combine. Dip a doughnut bite in to check the consistency, you want something slightly runny but that will coat the doughnut still, so check and add more earl grey milk 1/2 tsp a time if needed.
• Dip each doughnut bite into the glaze and place on a wire rack over a baking sheet or piece of parchment paper to catch the drips. Leave to stand at room temperature to allow the glaze to set a little for 10-15 minutes. Best on the day that they are made (see notes about other ways of using the dough)