Bake

London Fog Buns

by:
February 21, 2024
5
1 Ratings
London Fog Buns
Photo by Ty Mecham
  • Prep time 2 hours
  • Cook time 20 minutes
  • makes 12 buns
Author Notes

These morning buns are a little bit of work, but worth every ounce of effort. The floral notes from the Earl Grey tea and orange zest are strong enough to stand up to a cup of tea, or even coffee, without getting overshadowed. Great for a potluck brunch, they travel well and the icing isn't precious. If the time it takes to prepare them gives you pause, note that the dough can be proofed a day in advance. The icing and Earl Grey sugar also work well made a couple of days in advance. These are best eaten out of your hands while still warm, with maybe some icing dripping down your sleeve (I wouldn't know from personal experience), but will also keep well at room temperature for a day or two. As a treat, you can slice yourself a little piece each time you pass by the kitchen counter. (I also wouldn't know from personal experience.) Generally I am not one to encourage a light bake on anything, but these buns benefit from a light golden color and erring on the side of underbaked.
—Anna Billingskog

What You'll Need
Ingredients
  • For the Earl Grey sugar:
  • 1 cup granulated sugar
  • 2 tablespoons loose-leaf Earl Grey tea, the contents of about 5-6 tea bags
  • Zest of 1 large orange
  • —
  • For the dough:
  • 1 cup milk
  • 2 1/2 teaspoons instant yeast
  • 4 1/2 cups all-purpose flour, plus more for shaping
  • 1 3/4 teaspoons table salt
  • 1/2 cup Earl Grey sugar
  • 2 large eggs, at room temperature
  • 5 tablespoons unsalted butter, cut into tablespoon-sized pieces, at room temperature.
  • —
  • For the filling:
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup brown or muscovado sugar
  • 1/2 cup Earl Grey sugar
  • —
  • For the icing:
  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla bean paste or vanilla extract
Directions
  1. Make the Earl Grey sugar. In a bowl, combine the sugar and orange zest. Using your fingers mix and squeeze the sugar and zest pieces. Add in the tea and stir to combine.
  2. Make the dough. In a small bowl, warm the milk in a microwave in 10-20 second intervals until just warm to the touch. You are looking for 105°F-110°F degrees, which is just a little warmer than your body temperature so it will feel just slightly warm to the touch. Sprinkle the yeast over the surface and give a brisk stir. Set aside 5 minutes until the yeast has become foamy.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, sugar, and salt. Stir to combine.
  4. Crack the eggs into the bowl of milk and yeast and stir briefly to break up the egg yolks, then pour the entire mixture into the bowl of flour. Combine all the ingredients at medium speed until a shaggy dough forms, about 2 minutes.
  5. With the motor running, add in the butter 1-2 pieces at a time, letting the butter incorporate into the dough before adding more. Once all the butter has been added, continue to run the stand mixer another 5-7 minutes until a smooth and elastic dough has formed.
  6. Transfer the dough to a lightly oiled bowl, turning to grease all sides. Cover the bowl and let the dough rise until it's about doubled in bulk, 1-2 hours depending on the warmth of your kitchen.
  7. Once the dough has risen, gently deflate the dough. This can be accomplished simply by tipping it out onto a lightly floured work surface and beginning to press it into a rough rectangle shape. Continue with a rolling pin to roll the dough out to a 16" x 24" rectangle with the longer side closest to you.
  8. Make the filling. Mix the brown sugar and Earl Grey sugar together in a small bowl. Spread the softened butter evenly over the dough (an offset spatula works great here). Top with a generous shower of the brown and Earl Grey sugar.
  9. To shape the buns, begin by greasing a 9" round pan and set it to the side. Starting with the long side closest to you, roll the dough on a lightly floured surface into a tight log and cut it into 12 equal slices, about 2" thick. Dental floss will give you the cleanest cuts, but a trusty bench scraper or sharp knife will also do the trick.
  10. Place the buns in the greased pan. Cover with cling film or a clean dish towel and let rise in a warm place until they're nearly doubled in size, about 30 minutes. Alternatively you can cover them and let proof them overnight in the fridge for hot fresh buns first thing in the morning. Just be sure to take them out an hour before baking so they can lose their chill and come to room temperature before baking.
  11. To bake, preheat the oven to 375°F. Uncover the buns, and bake them until they're golden brown, about 15-20 minutes, checking on them and rotating half way through the bake time.
  12. Make the icing while the buns bake. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla paste or extract. This icing can be made several days in advance and kept in an airtight container in the fridge. Be sure to let the icing come to room temperature before proceeding.
  13. Remove the buns from the oven and set aside to cool for about 10 minutes. Spread the icing over the warm buns and serve.
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