A classic Easter treat that we have infused with our fragrant Earl Grey Tea. They are delicious served warm with butter.
In the recipe
Allow time for proving and steeping.
Pour 250ml boiling water over the Dragonfly Earl Grey teabags, cover with clingfilm and leave to brew for 5 minutes. Add the raisins and leave to steep for a further 15 minutes. Squeeze out the teabags and discard. Drain and reserve the fruit and tea.
Place the flour into the bowl of a food mixer fitted with a dough hook, add the yeast to one side and the sugar, salt and mixed spice to the other. With the motor running, gradually add the egg, butter and the reserved tea juices.
Knead for 10 minutes in the bowl to give a soft elastic dough. Remove from the mixer and knead in the reserved soaked fruit by hand. Transfer to a large greased bowl, cover with clingfilm and leave in a warm place to prove for 1 hour or until doubled in size.
Knock back the dough, by taking the dough out of the bowl and putting it on a lightly floured surface. Fold repeatedly in on itself lightly, using the heels of your hands, until the texture is smooth and all the air is knocked out of it. Divide into 12 even pieces. Roll into balls and place on 2 large greased baking trays, cover with greased clingfilm and leave in a warm place for 45 minutes or until doubled in size.
Preheat the oven to 180°C.
To make the crosses, whisk the flour with the milk to give a smooth paste, transfer to a piping bag fitted with a 1cm nozzle or snip off the corner of a plastic bag. Pipe crosses over each bun and bake for 20-25 minutes or until golden and sound hollow when the base it tapped.
Brush with honey and leave to cool.
