Mini Cinnamon Sugar Brioche Doughnuts


 
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut

Hi! Happy Sunday! Things have been same old same old round here, buuuuut I just got a deep fryer a few weeks ago, so I have been on a mission to fry alllll of the things! I love making doughnuts, and have been tossing up with the idea of getting one for a while now, and I finally bit the bullet and ordered one, and it has been a GAME CHANGER. I got a pretty small one (NYC life), but I love how evenly it holds the temperature, meaning I don’t have to fuss lots with measuring each time, and it has a nice little basket, which fulfills my childhood dream of working in a fish and chip shop! Until now I have been using a cast iron dutch oven and a thermometer, which also works super well, so whatever you have, use it! It’s worth it for doughnuts.

As part of my quest to fry all of the things (there’s an epic cruller recipe coming your way next week too), I figured it was about time I finally posted a mini version of my fave doughnut recipe! I have been meaning to make these for a while now, and then recently the lovely Sarah posted some on Instagram, and I haven’t been able to stop thinking about them since, so here we are! I grew up with mini doughnuts as a treat - Mum sometimes used to bring them home from the supermarket, and we would heat them until they were semi-nuclear, then have them as an after school snack. I stuck with the classic cinnamon sugar coating, although you could toss these in anything that you like!

This is literally my regular brioche recipe (that I use in about every third post, she’s a versatile wee thing), but made into little doughnuts. That’s it! They are yum. I’m a big fan of cinnamon sugar, and so these are a great way to get that ideal cinnamon sugar : doughnut ratio. You should make them.

A few wee tips:

  • Chilled dough is easiest to work with and cut out, so I recommend giving these an overnight rise in the fridge if you can. Alternatively you could roll it out, place it on a sheet pan (you may need to divide it in two), cover with plastic wrap, and pop in the freezer for 15-20 minutes to help firm up.

  • If you choose not to do the overnight rise, I would recommend popping the cut out doughnuts on small squares of parchment paper, so that you can avoid touching the dough when transferring to the fryer or pot, which may leave little dents. You just stick the whole thing, paper and all, into the pot, then remove the paper with tongs! I find this a bit labour intensive so I often skip it, but if you are worried about mis-shapen doughnuts, you might want to include this step!

  • You will need a thermometer for frying. I like using a dutch oven too because they retain heat well. Check the temperature of the oil before each batch - too hot and the insides don’t cook in time, and too cool and the doughnuts soak up oil.

  • I love these heavy on the cinnamon, so dial it back a bit if you don’t!

 

 

Mini Cinnamon Sugar Brioche Doughnuts

- Makes about 40 doughnuts -

Doughnut dough
1 envelope (2 1/4 tsp) active dry yeast
250g (1 cup) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

Neutral oil for frying

Cinnamon Sugar
200g granulated sugar
3 Tbsp cinnamon (reduce this slightly if you don’t like strong cinnamon flavour)
1/4 tsp vanilla powder (optional)

 

- PROCESS -

DOUGHNUTS

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast 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.

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.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place overnight in the fridge to rise (see notes)

Line two sheet pans with parchment paper. Turn the dough out onto a well floured surface. Roll until it is 1/2” thickness.

Using a 1 3/4” round cutter, cut out circles of dough. Using a very small round cutter or a milkshake straw (I used a metal bubble tea straw), cut a circle out of the middle of each round of dough. Place onto the lined sheet pan. Repeat until you have cut out all of the dough - scraps can be pressed together and re-rolled. I like to use the scrap ones for the first test fry, as they sometimes turn out a little wonky.

Lightly cover the cut-out doughnuts with plastic wrap, and leave to rise for 45-50 minutes, until puffy. When you poke them lightly with your finger, it should leave a small indentation that springs back.

In the last 15-20 minutes of the doughnuts proofing, heat neutral oil to 350°f / 180°c in a large heavy-bottomed pot (cast iron works great). Place a wire rack over a baking sheet lined with parchment paper. Combine all the ingredients for the cinnamon sugar in a medium bowl.

Once the oil has come to temperature, test it with a few scraps of dough, or your doughnuts you cut from the re-rolled dough. Gently lower the doughnuts, up to six at a time (depending on the size of your pot), into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts.

Best eaten the day that they are made, but leftovers can be stored in an airtight container and briefly reheated in the microwave before eating.

Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut

Orange Brioche Doughnuts with Orange CBD Glaze


 
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd

Hi! I am super excited to be finally sharing this recipe I worked on a while back with a fave brand of mine. It’s been a hot minute since I posted a doughnut recipe around here, so today we are going for a classic - a yeast raised brioche doughnut, loaded up with orange zest to give it an amazing flavour, and finished off with an Orange CBD glaze. And sprinkles. Because, always sprinkles.

The glaze is flavoured with an ingredient I’ve talked about a bit on Instagram, but not yet over here - Populum’s full spectrum hemp oil. CBD oil is essentially an oil extracted from the buds of the hemp plant (you can read more about it on Populum’s page). I first started taking the oil about six months ago, and have noticed a huge difference. I take it for anxiety management, but know of others who use it for pain relief and alleviating other symptoms - there is also a pet version I use for my foster cats to help calm them down a little during the socialisation process! Populum is an amazing company and I am super proud to work with them - their oil is super high quality, tastes great, and they are transparent about their business practices. Everything comes in beautiful packaging, along with a lab report of the latest breakdown of what is in your product.

I don’t talk about it too much around here, but, since moving to New York, I’ve become a bit of an anxious wee thing. It started off as what I thought was homesickness (not going to lie, but the first two years I lived here kind of sucked and I didn’t have a great time), but as I have gotten to know my body a bit better and am able to pick up a bit more on what’s going on, I have realised that it is anxiety rearing it’s ugly little head. I read a whole lot about CBD oil and anxiety and so decided to give it a go - and while it definitely hasn’t made my anxiety go away, I have found that the CBD oil makes it a whole lot more manageable for me, by taking the edge off, which helps me manage my symptoms. I think talking about mental health is super, super important, and not something to be ashamed of, or to keep to yourself - I truly believe that there is strength in numbers, and by sharing what works for us, and talking about things, it helps to reduce some of the stigma, and normalise what some people may see as something to be ashamed of. With that being said, I am a huge believer of ‘you do you’ - please make sure that you do your own research before trying different things - I totally understand that not all methods work for everyone, no body or brain is the same.

Another thing that I love about Populum is the taste - it contains a cold pressed Orange oil, which makes it super easy to take - I usually just drop it straight into my mouth, but have been meaning to try it in baking for a long while now. I incorporated it into the glaze of these doughnuts - I was originally going to use an orange juice to provide the liquid and then add the CBD oil alongside, but after a few tests, we found that the oil alone was enough to provide a beautiful, subtle orange flavour to the doughnuts, which complimented the zest in the dough. The doughnuts themselves are super easy to make - I just went with my very favourite brioche dough, which I made the night before, cutting down on the rising time needed the day of, and making rolling out the dough a breeze (cold brioche dough is super, super easy to work with!). You can absolutely mix up the glaze of this if you wanted to try a different variation, but I love that it is a super delicious, fun way to take your CBD if you are looking to switch it up a little!

A few wee tips:

  • I used the 1000mg oil in these because it is what I usually take - but you can use whatever you like in here. When I first started taking populum I started with the 250mg oil and worked my way up.

  • If you don’t have any access to the CBD oil, a little orange extract to taste in the glaze will be delicious, or you can replace some of the heavy cream in the recipe with a little freshly squeezed orange juice.

  • I made the dough the night before - the great thing about this brioche recipe is that it can be done both ways, making the dough the day of, or the night before and doing the first rise in the fridge overnight.

  • Some people use a doughnut cutter, but I don’t have one, so just used two circle cutters. If you don’t want to make doughnuts with holes in the middle, just skip the middle hole. The doughnut holes are great for testing the oil temp, and for a sneaky wee snack while you are frying!

  • A thermometer is a must for frying - if the oil is too hot, the doughnuts won’t cook properly in the middle, and if it is too cold, they will absorb too much and will be greasy, so a thermometer is needed to help you get the right temperature. Make sure you check the temp of the oil and adjust before you fry each batch. I use a cast iron dutch oven to fry in, which helps to regulate the temperature too.

  • I have added a general guideline of the cream to add in the glaze - I find it varies a little every time, so start adding the cream a tablespoon at a time, until you have a glaze consistency you are happy with. I like to use the doughnut holes as a test!

 

 

Orange Brioche Doughnuts with Orange CBD Glaze

- Makes about 12 doughnuts -

Orange Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
240g whole milk, lukewarm
4 Tbsp (50g) sugar, divided
1 1/2 Tbsp freshly grated orange zest
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature
Neutral oil, for frying

Orange CBD Glaze
200g Powdered sugar, Sifted
2-3 Tbsp heavy cream (see notes)
1-2 droppers of Populum Full Spectrum Hemp Oil, to taste (see notes)
Orange gel food colouring (optional)
Sprinkles to finish (Optional)

 

- PROCESS -

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, add the sugar and orange zest, rubbing with your fingers to incorporate the zest into the sugar. Add the flour and salt. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast 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.

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 10 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. You can also place the dough into the fridge, and do the first rise overnight.

Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (I used a 3 1/4” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between. Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.

Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.

In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.

Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 2 1/2 to 3 minutes on each side until golden brown, flipping every 30 seconds. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.

 

GLAZE

Place the powdered sugar in a medium bowl. Add the cream a Tbsp at a time, until you have a thick glaze - you want something that just runs off your spoon. Add the Populum CBD oil, and orange food colour, if using, and stir to combine. Dip the doughnuts in the glaze, allowing any excess to drip off, before placing on a wire rack. Sprinkle with sprinkles if using, and leave to allow the glaze to set.

Best eaten on the day they are made.

Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd

Thank you so much to Populum for Sponsoring this post! All opinions are my own.

Earl Grey Crullers with Earl Grey Glaze


 
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry

We are having the best time ever in NZ visiting family, so I will keep this short - but I couldn’t wait any longer to share this recipe for Earl Grey Crullers with you! I hid away at home on my birthday making these and honestly couldn’t think of a better way to spend the day.

I love a lot of things - my foster kittens, being able to live where we do, my husband, my library card etc (in that order haha), and Earl Grey tea. I love the flavour of it, and how versatile it is. I love how it can easily adapt to fit in a huge number of flavour profiles. And I love how it makes these Earl Grey Crullers with Earl Grey Glaze taste. If you were ever looking for a cup of tea in doughnut form, look no further. Because this recipe is a doozy.

If you haven’t had a cruller before, it is essentially just fried choux dough. Same thing used to make cream puffs and eclairs, but instead of baking it so that it becomes puffy and crisp, it gets fried. And it is epic. The result is something a little more denser than a cream puff or eclair - it doesn’t have as much of a hollow inside, but just so insanely delicious. It manages to be light and heavy all at the same time, and with loads of texture on the golden brown outside to hold on to loads of tea infused glaze. Crullers or choux pastry are perfect for infusing flavour - because it doesn’t have to compete with yeast, the flavour is able to shine right through. I injected as much earl grey flavour into these as I could - by infusing the milk used to make the dough, and then infusing the cream used for the glaze. The result was a perfectly delicately flavoured doughnut, drowned in a sweet, strongly flavoured glaze. I couldn’t be happier with how they turned out, and I hope you love them too!

A few wee tips:

  • I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test. 

  • These can be made ahead and frozen until you are ready to fry - just freeze solid then transfer to a piping bag.

  • If you would like to make these just a plain flavour (rather than earl grey), just skip the step where you infuse with tea.

  • I prefer to deep fry in cast iron because it helps to keep the temperature constant, but a heavy bottomed pot will work well too.

  • If you don’t want to make all of these as doughnuts, you can pipe some as either rings or mounds onto parchment paper, and follow these instructions for baking them as cream puffs.

 

 

Earl Grey Crullers with Earl Grey Glaze

- Makes about 12 -

Earl Grey Crullers
20g loose leaf earl grey tea
200g whole milk
125g water
110g unsalted butter, cut into cubes
25g sugar
5g kosher salt
5g vanilla bean paste
175g all-purpose flour
230g egg, lightly beaten, plus one extra egg if needed (see notes)
Neutral oil for frying

Earl Grey Glaze
100g heavy cream
8g loose leaf earl grey tea
150g powdered sugar, sifted

 

- PROCESS -

EARL GREY CRULLER

Line two baking sheets with parchment paper. Draw six circles, evenly spaced about 2 3/4” in diameter on each using a pen or pencil - these will be your guide for piping. Flip the paper over so you can trace the outline without tracing on the ink.

Line a large piping bag with a french star tip - I used an ateco #829 tip.

In a medium saucepan over medium heat, heat the milk until just shy of a simmer. Remove from heat, add loose leaf tea, cover, and steep for 20 minutes. Strain, pressing down to remove as much liquid from the tea. Wash and dry the saucepan, and add back in 125g of the tea infused milk, topping up to make up 125g if needed.

Add the water, butter, sugar, salt, and vanilla bean paste. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe circles onto the baking sheet, ending each with a little flick of your wrist. Repeat with the second tray - you should end up with 12 circles. Transfer the trays to the freezer and freeze for one hour.

About 20 minutes before the hour is up, fill a heavy bottomed saucepan or cast iron dutch oven with about 4 inches of oil. Heat over medium until it registers 350˚f (180˚c) on a candy thermometer. Place a cooling rack on a sheet pan.

Working in batches, frying two to three doughnuts at a time, peel them off the paper and carefully lower into the oil. Fry for approximately 7 minutes, turning often to ensure even cooking, until golden brown. Remove from the oil and allow to drain on the wire rack. Repeat with the remaining doughnuts - leave them in the freezer until you fry them.  Cool before glazing.

EARL GREY GLAZE

In a small saucepan, heat the cream over medium heat until just shy of a simmer. Remove from the heat, add the tea, and cover and steep for 15 minutes. Strain, pressing down hard on the tea leaves to remove as much flavour as possible. Weigh the infused cream into a small bowl, topping up to 100g. Add the powdered sugar and stir until smooth and incorporated. You want it to be quite thin for dipping.

Place the cooled doughnuts on a wire rack. Dunk one at a time in the glaze, allow additional glaze to drip off, and then place on the wire rack. Repeat with the remaining doughnuts.

Best eaten on the day that they are made. Store leftovers at room temperature.

Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry