We added Lady Grey Tea Jelly to the standard currant bun, a sweet perfect for teatime. Proof the dough in the refrigerator overnight for an impressive and quick treat.
Grey Lady 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.
Grey Lady 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.