Ingredients

• 2 Earl Grey tea bags
• 8 tbsp hot water
• or more if needed
• 100ml/3½fl oz milk
• 300g/10½oz very strong bread flour
• plus extra for dusting
• 7g dried active yeast
• 50g/1¾oz sugar
• pinch salt
• 40g/1½oz unsalted butter
• cut into pieces
• 50g/1¾oz citrus peel
• finely chopped
• oil
• for greasing
• 1 free-range egg
• beaten
• 1 Earl Grey tea bag
• 100g/3½oz icing sugar

Directions

• Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea.
• In a large bowl
• mix the flour
• yeast
• sugar
• salt
• and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes
• or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer
• knead for 5–6 minutes
• add the butter
• knead for a further 2–3 minutes
• add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour
• or until it doubles in size.
• Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long.
• Tie each rope into a knot shape
• tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper
• cover with a tea towel and leave to rise for 60–75 minutes
• or until very puffy looking.
• Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes
• or until golden brown. Leave to cool on the wire rack.
• Meanwhile
• for the drizzle
• make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together
• using just enough of each to make a thin icing. Once the rolls are completely cool
• drizzle the icing over them with a spoon. Serve immediately.