Earl Grey Butter Crust Toast: A Symphony of Teas in Bread

In the tapestry of flavors that make up our culinary world, tea holds a special place, enchanting us with its subtle aromas and complex profiles. Imagine, if you will, the possibility of weaving the essence of various teas—black, jasmine, rose, matcha, oolong—into the very fabric of bread. The thought alone is enough to set the senses alight. And so, with a touch of whimsy and a dash of daring, I set out to incorporate these teas into a creation that’s as delightful to the palate as it is to the eye: the Earl Grey Butter Crust Toast. Even without the addition of Earl Grey milk custard, this toast is a revelation, but with it, the bread transcends to something ethereal, the pure and delicate fragrance of Earl Grey tea lingering with every bite.

Ingredients: A Blend of Tradition and Innovation:

• For the Levain (French starter):
  • High-gluten flour (Eagle brand): 200g
  • Sea salt: 2g
  • Fresh yeast: 4g
  • Water: 150g
• For the Main Dough:
  • High-gluten flour (Eagle brand): 900g
  • Full-fat milk powder: 50g
  • Water: 450g
  • Fresh yeast: 26g
  • Milk: 150g
  • Dianhong black tea: 16g
  • Sea salt: 12g
  • Fine sugar: 135g
  • Butter: 90g
  • Levain: 180g
• For the Milk Custard Filling:
  • Whole egg: 60g
  • Powdered sugar: 70g
  • Earl Grey tea powder: 2g
  • Butter: 100g
  • Full-fat milk powder: 120g
• For the Crumble:
  • Low-gluten flour: 80g
  • Butter: 35g
  • Fine sugar: 20g

The Art of Earl Grey Butter Crust Toast:

1. Combine all the ingredients for the levain, mix until smooth, let it rest at room temperature for 30 minutes, then refrigerate for over 12 hours to use the next day.
2. For the main dough, mix all ingredients except salt and butter until smooth, then add sea salt and continue mixing until the dough reaches a thick film stage.
3. Incorporate softened butter until the dough is very smooth and elastic, with a final dough temperature around 26°C.
4. Let the dough rise in a proofing box set to 28°C with 80% humidity for about 50 minutes.
5. For the custard filling, beat softened butter with powdered sugar until smooth, then gradually add the beaten whole egg until well combined.
6. Finally, mix in the milk powder and Earl Grey tea powder.
7. The finished milk custard filling should be smooth and spreadable.
8. For the crumble, mix all ingredients together until they form small, crumbly particles.
9. After the first rise, divide the dough, round it by hand, and let it rest for about 20 minutes.
10. Roll out the relaxed dough to the width of the bread tin, spread the custard filling, and place it in the mold.
11. Allow the dough to undergo its final proof at 35°C with 80% humidity for approximately 50 minutes.
12. Bake with the top heat at 160°C and the bottom heat at 210°C for 32 minutes.

Culinary Tips: Mastering the Earl Grey Butter Crust Toast:

• Keep in mind that every oven is different; adjust the settings according to your oven’s characteristics. Decorative toppings like almond flakes are at your discretion. I wish you success on your first attempt.