Earl Grey and citrus peel bread recipe
 In this Earl Grey-flavoured bread, both dried tea leaves and tea-infused water are used to maximise the flavour. 2 Earl Grey tea bags8 tbsp hot water, or more if needed100ml/3½fl oz milk300g/10½oz very strong bread flour, plus extra for dusting7g dried active yeast50g/1¾oz sugarpinch salt40g/1½oz unsalted butter, cut into pieces50g/1¾oz citrus peel, finely choppedoil, for greasing1 free-range egg, beaten 2 Earl Grey tea bags 8 tbsp hot water, or more if needed 100ml/3½fl oz milk 300g/10½oz very strong bread flour, plus extra for dusting 7g dried active yeast 50g/1¾oz sugar pinch salt 40g/1½oz unsalted butter, cut into pieces 50g/1¾oz citrus peel, finely chopped oil, for greasing 1 free-range egg, beaten 1 Earl Grey tea bag100g/3½oz icing sugar 1 Earl Grey tea bag 100g/3½oz icing sugar Method Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea.In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size.Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately. Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea. Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea. In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size. In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size. Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately.