London Fog Doughnuts

These London fog doughnuts are a dream come true! Earl Grey-sugared brioche buns filled with vanilla bean and honey pastry cream.

Makes: 8

Brioche Dough:

• 75ml whole milk, cold

• 50g granulated sugar

• 1½ tsp Instant Dry Yeast

• 3 large eggs, cold

• 400g all-purpose flour

• ½ tsp salt

• 125g unsalted butter, cubed and very soft

• Canola oil, for frying

Pastry Cream:

• 475 ml whole milk

• 80g honey

• 1 vanilla bean, scraped

• 4 large egg yolks

• 25g granulated sugar

• 30g cornstarch

• Pinch of salt

• 30g unsalted butter, cubed

Earl grey sugar:

Mix together 100g granulated sugar and 1-2 tsp earl grey tea leaves

1. In the bowl of a stand mixer, whisk together milk, sugar, yeast and eggs. Whisk in flour and salt. Fit the stand mixer with a dough hook and knead on low speed for 5-8 minutes, until the dough is pulling away from the sides of the bowl.

2. Slowly add the butter cubes, one at a time, adding another cube only once the first has been fully incorporated

3. Once you’ve finished with the butter, let the mixer knead on low for an additional 10-15 minutes. The dough should be smooth and pass the windowpane test.

4. Transfer the dough to a lightly greased bowl, cover tightly and allow to proof at room temperature (for 2 hours) or in the fridge overnight (up to 24 hours) until roughly doubled in size

5. In the meantime, make your pastry cream by simmering together milk, honey and the vanilla bean in a pot over medium-low.

6. In a medium bowl, whisk together yolks, sugar, cornstarch and salt until smooth and light. Ladle a third of the warm milk mixture into the yolks, whisking constantly.

7. Pour the yolk mixture back into the milk and cook over medium until a few large bubbles form in the middle of the pot. Remove from the heat, whisk in the cubed butter and then transfer to a bowl. Cover the surface with plastic wrap and chill in the fridge. Once chilled, fill a pastry bag with the cream.

8. Once the dough has risen, transfer it to a lightly floured work surface and roll out into a ¾-inch thick slab. Use a 3-inch cookie cutter to punch out your doughnuts.

9. Place each doughnut onto a greased square of parchment on a large baking tray. Cover and proof for an hour, until puffy.

10. Fill a large dutch oven about halfway with oil and heat until it reaches 340-350°F.

11. Fry doughnuts one or two at a time, approx. 2 minutes per side, using the parchment to help you gently drop them into the oil. Place fried doughnuts on a wire rack lined with paper towels.

12. Roll both sides of each doughnut in the earl grey sugar. Make an incision along the equator of the doughnut with a sharp knife and then use the piping to fill it. Serve immediately.