Weekend BAKES

Whether it's breakfast, brunch or morning tea, this sweet selection of baked goods is perfect to be enjoyed with a cuppa and friends

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Earl Grey bomboloni with lemon curd

PREP + COOK TIME 1 HOUR (+ REFRIGERATION & STANDING) MAKES 25

80g unsalted butter, softened

1 cup (250ml) milk

3 teaspoons (10g) dried yeast

¼ cup (55g) caster sugar, plus 1 cup (220g) extra

¼ cup (60ml) lukewarm water

2 Earl Grey tea bags

3 cups (450g) plain flour

½ teaspoon table salt

2 egg yolks

Vegetable oil, for deep-frying

LEMON CURD

¾ cup (165g) caster sugar

1 tablespoon lemon rind, finely grated

½ cup (125ml) lemon juice

4 eggs, beaten lightly

150g cold unsalted butter, chopped

1 To make the lemon curd, combine sugar, lemon rind, juice and eggs in a medium heatproof bowl. Place over a medium saucepan of simmering water. Stir for 5 minutes or until mixture thickens and thickly coats the back of a spoon. Gradually add butter, stirring until smooth after each addition. Cover surface directly with cling film and cool. Refrigerate for 3 hours or until cold (see note).

2 Stir butter and milk in a small saucepan over high heat until butter is melted. Cool to lukewarm.

3 Place yeast, 1 teaspoon of the sugar and water in a small bowl. Cover and set aside in a warm place until frothy.