We added Lady Grey Tea Jelly to the standard currant bun, a sweet perfect for teatime. Never heard of Lady Grey tea? It’s a smoother, milder version of Early Grey tea with notes of orange peel and lemon that balance out the slightly astringent flavor of bergamot. Proof this dough in the refrigerator overnight for an impressive and quick treat.
Lady Grey Chelsea Buns
Makes 12 buns
- 4 cups (508 grams) bread flour
- 2 tablespoons (24 grams) granulated sugar
- 2¼ teaspoons (7 grams) instant yeast
- 1 teaspoon (3 grams) kosher salt
- 1¼ cups (300 grams) warm whole milk (120°F/49°C to 125°F/52°C)
- ¼ cup (57 grams) unsalted butter, melted
- 1 large egg (50 grams), room temperature
- Tea Jelly Filling (recipe follows)
- ¼ cup (80 grams) Lady Grey Tea Jelly (recipe follows), melted
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, and salt.
- In a large measuring cup, stir together warm milk and melted butter. With mixer on low speed, slowly add warm milk mixture and egg to flour mixture, beating until a soft dough forms and stopping to scrape sides of bowl. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll dough into a 14×10-inch rectangle. Spread Tea Jelly Filling onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Trim ends; slice into 12 buns, and place on prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake until golden brown and puffed, 20 to 25 minutes. Brush with melted Lady Grey Tea Jelly. Remove from pans, and let cool slightly on a wire rack. Serve warm. Store in an airtight container at room temperature for up to 5 days.
Tea Jelly Filling
Makes about 1 cup
- 1 cup (240 grams) water
- 2 tea bags (4 grams) Lady Grey tea
- ½ cup (64 grams) golden raisins
- ½ cup (64 grams) dried currants
- ¼ cup (55 grams) firmly packed light brown sugar
- ¼ cup (57 grams) unsalted butter, softened
- ¼ cup (80 grams) Lady Grey Tea Jelly (recipe follows), room temperature
- In a small saucepan, bring 1 cup (240 grams) water and tea bags to a boil over high heat; discard tea bags. Add raisins and currants. Reduce heat to low; simmer until fruit is plump, 15 to 20 minutes. Remove from heat, and let cool for 10 minutes.
- In a small bowl, stir together rehydrated fruit, brown sugar, butter, and Lady Grey Tea Jelly. Use immediately.
Lady Grey Tea Jelly
Makes about 3 cups
- 1¾ cups (420 grams) water
- 12 tea bags (24 grams) Lady Grey tea
- 3 cups (600 grams) granulated sugar
- 2 tablespoons (6 grams) lemon zest
- ¼ cup (60 grams) fresh lemon juice
- 1 tablespoon (2 grams) grated fresh ginger
- 1 (3-ounce) package (86 grams) liquid pectin
- In a medium saucepan, bring 1¾ cups (420 grams) water and tea bags to a boil over high heat; remove from heat. Cover and let stand for 30 minutes; remove tea bags, gently pressing to release any excess liquid.
- Add sugar, lemon zest and juice, and ginger to tea; bring to a boil over medium heat. Cook for 2 minutes; remove from heat, and stir in pectin. Return to a boil; cook, stirring constantly, until thickened, 1 to 2 minutes. Let cool completely. Cover and refrigerate until set, about 4 hours.