Toasted chai teacakes

Method

1. Put the milk in a pan with the tea and heat gently for 4 minutes until it’s a rich beige colour and infused with the tea. Remove the tea bags or strain to remove the leaves. Add the butter to the milk and stir to melt, then leave for 5 minutes to cool a little. Beat the egg into the slightly cooled milk mixture.
2. Put the flour, yeast, salt, sugar and ground spices in the bowl of a stand mixer fitted with a dough hook, then make a well in the centre and add the milk mixture. Mix on a slow speed to bring everything together into a dough, then add the currants and increase the speed to low-medium. Mix for about 10 minutes until the dough is smooth and elastic.
3. Put the dough in a lightly greased bowl and cover with a shower cap or damp clean tea towel. Leave in a warm place until doubled in size (about 1 hour).
4. Once risen, divide the dough into 12 even balls, then put on 2 lined baking trays, ensuring there’s plenty of space between them. Flatten the balls slightly into a puck shape. Slide each tray into a large, clean plastic bag (bin bags work well) then, leaving plenty of air in the bag so it’s not touching the dough, tuck the opening under the tray to seal it. Leave to prove for 30-45 minutes until puffed up.
5. Heat the oven to 190°C/ 170°C fan/gas 5. Brush the tops of the buns with a little milk, then bake for 15-18 minutes until risen and golden. Leave to cool for 15 minutes before slicing and enjoying with butter and apricot jam, if you like. Or leave to cool completely to slice open and toast later.