These delicious Earl Grey infused teacakes can be eaten straight away or toasted with a little butter.
In the recipe
Start by making the tea infused sugar by blending the Dragonfly Classic Earl Grey tea with the sugar until fine.
Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the tea infused sugar and the dried yeast.
Add the tepid milk to the flour mixture, mix together to form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
Shape the dough into a ball and place it into a greased mixing bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the teacakes with a tea towel and set aside to rise for 30-40 minutes.
Preheat the oven to 240°C.
Make the glaze (if using) - heat some water and sugar together until the sugar has dissolved and set aside.
When the teacakes have risen, bake them in the pre-heated oven for 15-18 minutes, or until pale golden-brown, and when turned over and tapped on the underneath they sound hollow. As soon as you remove the buns from the oven, brush them with the sugar and water syrup, if using, then set aside to cool on a wire rack.
Serve warm, split and spread with butter or serve toasted.
