Earl Grey Doughnuts with Brown Butter Glaze

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Earl Grey Doughnuts with Brown Butter Glaze
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Coffee-infused sugar gives this a sweet bite that hits all the marks.

1 teaspoon vanilla bean paste or vanilla extract50g unsalted butter, softened40g unsalted butter, choppedPlace the lemonade, tea and vanilla in a small saucepan over medium heat until just warm. Place the flour, caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the warm lemonade mixture and egg yolks and beat until just combined.

Line a baking tray with non-stick baking paper. Roll out the dough on a lightly floured surface to 1.5cm thick. Using an 8.5cm round cookie cutter, lightly dusted in flour, cut 6 rounds from the dough. Place on the tray, allowing room to spread. Using a 4cm round cutter, lightly dusted in flour, cut and remove the center of each round. Set aside at room temperature for 30 minutes or until risen.While the doughnuts are baking, make the brown butter glaze.

While the doughnuts are still warm, dip the top half of each doughnut into the glaze and place on a wire rack. Sprinkle with the coffee sugar and allow to stand for 10 minutes or until set, before serving.© 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers.

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