Earl Grey is my absolute favorite tea to bake with. The bergamot is floral and citrusy, lovely folded into a soft, milky loaf and even lovelier under a sweet raspberry glaze. I steep the tea into warm milk so its flavor settles into the crumb, then spoon the glaze over the top. It’s the kind of loaf I keep on the counter and slice at all day.
Note:
You can change the mood here with the tea or florals you steep — chamomile for spring, hojicha for something warmer, or a black tea with rose petals. I’ve used raspberries for the glaze, though blueberries or blackberries would be just as nice.
Print
Earl Grey Loaf with Raspberry Milk Tea Glaze
Ingredients
Earl Grey Milk Tea Loaf
1½ cups (180g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
2/3 cup (150g) whole milk
3–4 Earl Grey tea bags (or 1 tablespoon loose-leaf tea)
½ cup (113g) unsalted butter, melted and slightly cooled
¼ cup (50g) avocado oil
¾ cup (150g) granulated sugar
2 large eggs + 1 egg yolk
½ cup (120g) sour cream or whole-milk yogurt
1 teaspoon vanilla extract
Raspberry Glaze
1½ cups (180 g) powdered sugar
1 cup fresh or thawed frozen raspberries
2–3 tablespoons heavy cream
Pinch of sal
Instructions
- Warm the milk in a small saucepan until it just begins to steam. Remove from the heat, add the Earl Grey, cover, and steep for 20–25 minutes. Strain. Set aside 2 tablespoons for the glaze. Measure ½ cup (120g) for the batter and let cool completely.
- Preheat the oven to 350°F. Line an 8×4-inch or 9×5-inch loaf pan with parchment, leaving an overhang.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the melted butter, avocado oil, and sugar until glossy. Whisk in the eggs and yolk until smooth. Add the sour cream, vanilla, and the cooled Earl Grey milk.
- Add the dry ingredients and fold gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out and cool completely on a rack before glazing.
For the Glaze
- Place the raspberries in a fine-mesh strainer set over another bowl. Crush them well to release the juice, pressing firmly until you have about 2 tablespoons of juice.
- Sift the powdered sugar into a bowl and set aside.
- Add the raspberry juice and cream to the powdered sugar. Whisk until smooth and creamy.
- Adjust the consistency as needed, adding a little more cream a teaspoon at a time, until the glaze falls slowly from a spoon.
Leave a Reply