Introduction

These Earl Grey Citrus Morning Buns bring a delightful twist to classic morning pastries. Infused with fragrant Earl Grey tea and fresh orange zest, they offer a perfect balance of citrus and bergamot flavors wrapped in a tender, buttery dough. Ideal for a special breakfast or brunch treat.

The image shows seven cinnamon rolls in a white baking dish with a navy blue rim, arranged in a loose cluster. Each roll is golden brown with darker brown swirls of cinnamon and a light dusting of sugar on top, highlighting their crispy, slightly caramelized texture. The baking dish has bits of browned sugar and cinnamon stuck to its bottom, adding a rustic touch. The background is a white marbled surface scattered with orange slices, a white mug of coffee with a blue bird design on a matching coaster, and parts of other baked goods visible on a white plate and in a muffin tin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g plain flour
250 g strong white bread flour
7 g active dry yeast
50 g caster sugar
1 tsp salt
250 ml full fat milk
1 egg
250 g unsalted butter, room temperature (preferably President)
120 g butter, melted and at room temperature (for filling)
200 g golden caster sugar
Pinch of salt (for filling)
Zest of 2 large oranges
Tea leaves from 4 Earl Grey teabags
1 medium egg (for glaze)

Instructions

Step 1: In a large bowl, combine the plain flour and bread flour. In a separate jug, whisk together the yeast, caster sugar, salt, milk, and 1 egg. Pour the liquid mixture into the flours gradually while mixing by hand. Knead until you form a smooth but slightly sticky dough. Cover the bowl and refrigerate for 1 hour.
Step 2: Prepare an ‘envelope’ using baking paper about 35x20cm. Spread the 250 g of softened butter in a thin layer on it, then wrap the envelope and chill in the fridge.
Step 3: On a lightly floured surface, roll the dough into a 55x30cm rectangle with the short edge facing you. Lay the chilled butter envelope over the bottom two-thirds of the dough. Fold the top third down over the middle third, then fold the bottom third up over that. Roll the dough again into a rectangle the same size and fold identically. This is your first turn. Wrap and chill the dough for 30 minutes. Repeat this turning process two more times, then refrigerate overnight.
Step 4: The next morning, melt the 120 g butter for the filling. In a small bowl, mix golden caster sugar, a pinch of salt, orange zest, and Earl Grey tea leaves. Lightly butter muffin tins with some melted butter, then sprinkle about 1 teaspoon of the sugar mix into every 4 muffin holes. Set aside.
Step 5: Roll out the rested dough to approximately 60x40cm on a floured surface. Trim edges to form a neat rectangle. Brush the dough with the remaining melted butter, then sprinkle with the sugar mixture evenly, reserving 25 g of the sugar mix. Press gently to make it stick.
Step 6: From the long edge, roll the dough tightly into a log. Slice it into 12 equal pieces, and place each piece into the prepared muffin tins. Cover loosely and let rise in a warm place for 1 to 2 hours, until doubled in size.
Step 7: Preheat the oven to 200°C. Beat the medium egg and brush it over the tops of the buns. Bake for 40 minutes, rotating the tins halfway, until a deep golden brown. Remove buns immediately from tins onto a wire rack and cool for 5 minutes.
Step 8: Spread the reserved sugar mix in a baking tray. Roll each warm bun in the sugar to coat thoroughly. Serve warm or at room temperature.

Tips & Variations

For a stronger Earl Grey flavor, steep the tea bags in warm milk before mixing into the dough.
Substitute orange zest with lemon or grapefruit zest for a different citrus note.
If you prefer a crunchy topping, add a sprinkle of coarse sugar before glazing.

Storage

Store the morning buns in an airtight container at room temperature for up to 2 days. To refresh, warm them in a low oven or microwave for a few seconds. They can also be frozen before baking; thaw and allow to rise again before baking as directed.

How to Serve

The image shows a close-up of many small, round pastries tightly packed together on a white plate. Each pastry has multiple swirled layers with golden brown and darker toasted tones, giving them a crispy and flaky texture. The surfaces of the pastries are dusted unevenly with fine granulated sugar, adding a light sparkling effect. Some parts of the pastries display a slightly rough, crunchy crust while other areas appear soft and tender. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea leaves directly instead of tea bags?

Yes, loose Earl Grey tea leaves work just as well and can provide a fresher flavor. Use about 1 to 2 teaspoons of loose leaves to replace the contents of 4 tea bags.

Is it necessary to do the turning and resting process for the dough?

The turning and resting creates the flaky, layered texture similar to laminated dough. Skipping this step will result in a less tender and flaky bun, so it’s best to follow the process for authentic results.