Ingredients

Instructions

1. 1

   Steep the tea bags in the hot milk for 10 minutes. Remove bags, squeezing out the liquid, and allow the milk to cool until lukewarm.

2. 2

   Place the sultanas in a small bowl and cover with boiling water for 10 minutes to plump them up, then drain well.

3. 3

   In a large mixing bowl, combine the flour, yeast, salt, and caster sugar. Add the softened cubed butter and rub it into the flour with your fingertips until it resembles fine crumbs.

4. 4

   Pour the lukewarm tea-infused milk and beaten egg into the flour mixture. Mix to form a soft dough, then knead on a floured surface for 10 minutes until smooth and elastic.

5. 5

   Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.

6. 6

   Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 30cm x 20cm (12x8 inches).

7. 7

   Brush the surface of the dough with the melted butter. Mix the brown sugar with the lemon zest, then sprinkle this mixture and the drained sultanas evenly over the dough.

8. 8

   Roll the dough up tightly from the long edge to form a log. Cut into 9 equal slices using a sharp knife.

9. 9

   Arrange the slices cut-side up in a greased 23cm (9-inch) square baking tin. Cover and let prove for another 45 minutes until the buns have expanded and are touching each other.

10. 10

    Preheat the oven to 190°C (375°F). Bake the buns for 20-25 minutes until golden brown and cooked through.

11. 11

    Brush the buns with honey immediately after removing them from the oven to create a sticky, shiny glaze. Serve warm.