2/3 cup water
3 Earl Grey tea bags
1 (1/4 ounce) packet of dried yeast
3 tablespoons granulated sugar
3 1/2 cups (16 ounces) all-purpose flour
4 tablespoons (2 ounces) unsalted butter
1/3 cup milk
1 large egg
1 teaspoon salt
1 tablespoon mixed spice (see Recipe Notes)
1 lemon, zested
1 orange, zested
1/2 cup currants or raisins
For the "cross" topping:
1/2 cup (2 1/4 ounces) all-purpose flour
1/3 to 1/2 cup water
Milk, for glazing
Oil, for greasing
Apricot jam or golden syrup, for glazing
Bring the water to a boil on the stovetop or in the microwave. Remove from heat and steep the tea bags in the water for 15 minutes. Remove the tea bags, squeezing as much liquid as possible out of them and discard. Let the tea cool until it is lukewarm (about 100°F).
In a small bowl, stir together the brewed tea, yeast, sugar and 1/2 cup of the flour. Set aside for 15 minutes.
Heat the butter and milk together in a small saucepan over a low heat until the butter has just melted; remove from heat and cool to room temperature. Whisk in the egg.
In a large mixing bowl, stir together the remaining flour, salt, mixed spice, lemon zest, orange zest and currants. Pour the tea mixture and the milk mixture over top. Stir together until there are only a few floury patches remaining. Tip the contents of the dough out onto a work surface and knead until smooth, about 10 minutes.
Clean the large mixing bowl and grease with some oil. Place the dough in the bowl, cover with oiled plastic wrap, and leave in a warm place to rise until doubled in size, about 1 hour.
Divide the risen dough evenly into 12 pieces and roll them into balls. Place onto a parchment-lined baking tray spaced a few inches apart. Slash a cross into the top of each bun using a sharp knife or razor. Cover with oiled plastic wrap and leave to rise for 30 minutes until doubled in size.
While the buns are rising, preheat the oven to 350°F.
Make the "cross" topping by stirring together the flour and enough water to make a loose paste. Transfer to a piping bag fitted with a small, plain tip (or a sandwich bag with the tip of one of the corners cut off).
Brush the risen buns all over with a little milk then pipe the cross mixture into the cross-shaped cuts.
Bake for 20 minutes until golden brown all over. While still warm, brush them with golden syrup or apricot jam. Cool completely then store in an airtight container for up to 5 days.
Recipe Notes
- Mixed spice is available in supermarkets in the UK. It's very similar to pumpkin pie spice or a general "baking spice" mix — it's a mixture of ground cinnamon, cloves, ginger, allsp