1 cup water
3 Citrus Chai teabags
1 pack Instant dry yeast
3 tbsp Sugar
4 cups All-purpose flour
1/4 cup Unsalted butter
1/3 cup Milk
1 tsp Salt
1 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 cup Raisins
1/2 cup Candied Orange Peel
1 Bring the Water (2/3 cup) to boil on the stove-top, remove from heat and steep the Carmien Citrus Chai Pyramid Rooibos Tea (3 tea bags) in the water for 15 minutes.
2 Remove tea bags, and squeeze as much liquid as possible out of them and discard. Let the tea cool until lukewarm.
3 In a small bowl, stir together the brewed tea, Instant Dry Yeast (1 package), Granulated Sugar (1 tablespoon), and All-Purpose Flour (1 3/4 cup). Set aside for 15 minutes until spongy.
4 In a large mixing bowl, stir together the remaining All-Purpose Flour (1 3/4 cup), Salt (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1 teaspoon), Granulated Sugar (2 tablespoon), Raisins (1/2 cup), and Candied Orange Peel (1/2 cup). Set aside.
5 Heat the Unsalted Butter (1/4 cup) and Milk (1/3 cup) together in a small saucepan over a low heat until the butter has just melted; remove from heat and cool to room temperature and whisk in the Large Egg (1).
6 Pour the tea mixture and the milk mixture into the dry mixture. Stir together until just combined.
7 Tip the contents of the dough out onto a lightly floured work surface and knead until smooth, around 10 minutes.
8 Lightly grease a large clean mixing bowl and place the dough in the bowl, cover with plastic wrap or a clean tea towel, and leave in a warm place to rise until doubled in size, about 1 hour.
9 Divide the risen dough evenly into 6 pieces and roll them into balls.
10 Place closely together onto a lined baking tray or baking mat.
11 Slash a cross into the top of each bun using a sharp knife. Cover with oiled plastic wrap or clean tea towel and leave to rise for 30 minutes until doubled in size.
12 While the buns are rising, preheat the oven to 350 degrees F. Make the cross topping by stirring together the Water (1/3 cup) and All-Purpose Flour (1/2 cup) to make a paste. Transfer to a sandwich bag and snip the corner.
13 Brush the risen buns all over with a little Milk (to taste) then pipe the cross mixture into the cross-shaped cuts.
14 Bake for 20 minutes until golden brown all over. While still warm, brush them with Honey (to taste).