Earl Grey Teacakes

These soft and light teacakes are just that little more special thanks to soaking the fruit in lemon zest and earl grey tea, to give a fragrant flavour. They are a simple dough, and easy for even the most inexperienced of bakers. If you don't manage to eat them all the day you bake them, just pop them in the toaster and enjoy them with a little butter and a  cup of tea.

Recipe - Makes 10

• 500g strong white bread flour
• 10g salt
• 10g fast action dried yeast
• 50g caster sugar
• 35g butter, diced
• 75ml milk
• 100ml water
• Zest 2 lemons
• 2 earl grey tea bags
• 150ml boiling water
• 120g raisins
• 60g sultanas
• Egg, beaten

Put the flour in a large bowl and tip the salt and sugar to one side and yeast to the other. Add the butter to the centre of the bowl and pour in the milk. Gradually add the water and mix until it all comes together to a soft and slightly sticky dough.

Turn the dough onto a work surface and knead for 5-10 minutes until smooth and elastic. Place in a bowl and cover with clingfilm then leave to rise at warm room temperature for 2-3 hours.

Meanwhile, put the tea bags in a jug and pour over the boiling water. Steep for 5 minutes, then drain the tea bags and leave to cool. Mix the raisins and sultanas in a bowl and add the lemon zest. Pour over the tea and cover with clingfilm. Leave whilst the dough rises.

Once the dough has risen, punch down the centre. Drain the fruit through a sieve to get rid of the excess liquid, then tip the fruit into the bowl. Fold the dough over the fruit to incorporate then turn onto a lightly floured work surface. Knead for a few minutes until the fruit is evenly distributed. 

Divide the dough into 10 equal pieces. Take them one at a time and press out to a flat round. Fold the edges into the centre and roll to a tight ball. Place on a lined baking tray. Repeat with the rest of the dough, placing them spaced apart on two trays. Place each in a large plastic bag and leave to rise for 45 minutes or until doubled. Preheat the oven to 200C.

Brush the buns with egg and bake for 15 minutes to browned. Remove and transfer to a wire rack to cool.