Soften the yeast with the milk and mix with the other ingredients adding tepid water to make a smooth, soft mixture.
Let rise in a rising chamber at 30°C, covered by a damp cloth until double in volume.
Mix again and make small doughnuts.
Brush with beaten egg and dust with sugar sprinkles.
Let rise again, put in individual doughnut molds and bake in a pre-heated oven at 180°C for about 10/12 minutes.
Prepare the cream: bring the milk to a boil with half a vanilla bean and the tea bags. Beat the egg yolks with sugar and cornstarch. Strain the milk, add the mixture and cook for 2 minutes.
Pour a little cream on the serving plate, put on the brazedèl and garnish with berries, mint leaves and powdered sugar.
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