Earl Grey Icing
120g icing sugar, sifted
2 tsp Tick Tock Rooibos Earl Grey (about 2 teabags), finely ground to a powder in a food processor
A few drops of purple food colouring
Place the yeast and 5g caster sugar in a bowl with 185ml lukewarm water. Stir to combine and set aside for 5 minutes or until frothy.
Place remaining caster sugar, flour and a pinch of salt in the bowl of a stand mixer with the dough hook. Make a well in the centre and add the yeast mixture. Stir to combine then knead for 3 minutes or until dough comes together.
Add butter, 1 piece at a time, until fully incorporated.
Transfer to a lightly greased bowl and cover loosely. Place in a warm spot to prove for 1 hour 30 minutes or until doubled in size.
Knock back dough and divide into 6 even pieces. Roll each piece into a 15cm log and place parallel to the short edge of a greased 20cm x 30cm baking tray, leaving a 1cm gap between each.
Cover with cling film and set aside in a warm spot for 30 minutes or until slightly risen.
Preheat the oven to 170°C (150°C fan). Beat egg and milk together in a bowl, and lightly brush over the tops of the buns.
Bake for 25 minutes or until golden. Cool completely.
For the icing, combine sugar and ground Rooibos Earl Grey tea leaves in a bowl. Add 3-5 tsp water and mix until no lumps remain. Add the food colouring very slowly until icing is lilac. Drizzle over the buns and serve immediately.
