• Preheat oven to 350°F/177°C.
• Pour milk into a microwave-safe jar or glass and heat until steaming hot (but not boiling).
• Place Earl Grey tea bags (you can use tea bags or loose leaf) into the milk and let it steep for a few minutes.
• Remove the tea bags/tea leaves (save the tea to add into the batter if you like).
• Note: as the tea may have absorbed some of the milk, you may need to add a little more milk to make 100ml total.
• In a large bowl, whisk together egg, Earl Grey milk mixture, oil, sugar, salt, vanilla extract and baking powder. (If adding ground Earl Grey tea, add it to the mixture).
• Add in the cake flour and whisk gently to combine until no lumps remain.
• Pour the batter into each doughnut cavity, about ¾ way full.
• Give the pan a few taps to release any trapped air bubbles.
• Bake at 350°F/177°C for 12-15 minutes, or until a toothpick inserted comes out clean.
• Cool in the pan for 10 minutes before transferring to a cooling rack.

Decorate:

• Add chocolate to a microwave-safe shallow bowl.
• Heat in 20-second intervals and stir until completely melted.
• Stir in bergamot oil (if using).
• Dip the surface of the doughnut into the melted chocolate and decorate with rose petals.
• Repeat with the remainder.