1. Make the spice mix:

Combine ground cinnamon, ground ginger, ground cardamom, finely ground black pepper, allspice and ground cloves in a small bowl and mix well. Reserve 1 tsp for the glaze and set the remainder aside for the dough.

2. Poach the apple and lemon:

Combine 260 grams raw caster sugar and 375 milliliters water in a saucepan. Squeeze in the juice of half a lemon and stir over medium-high heat until the sugar dissolves. Slice the remaining lemon half into 5mm rounds and add to the pan with the diced Granny Smith apples and cinnamon quill. Bring to a simmer, reduce heat to medium and cook until the lemon and apple are translucent, about 20–25 minutes. Strain, reserving the fruit and syrup separately. Once cool enough to handle, dice the lemon, combine with the apple and set aside. Steep 2 tablespoons Chai Supply Black Sticky Chai in the reserved hot poaching syrup for 5 minutes, then strain and discard the solids.

3. Infuse the chai milk:

Add 3 tablespoons Chai Supply Black Sticky Chai to milk in a small saucepan. Bring slowly to just below a simmer over medium-low heat, stirring occasionally. Infuse for 2–3 minutes, then strain through a fine-mesh sieve, pressing the solids firmly to extract maximum flavour. Discard the solids. Add butter to the hot strained milk and stir until melted. Allow to cool to lukewarm, then whisk in the egg.

4. Mix and knead the dough:

In a large bowl, combine 700 grams plain flour, sultanas or golden raisins, dried apple, candied orange or mixed peel, dried yeast, 65 grams raw caster sugar, the dough portion of the spice mix, the reserved apple-lemon mixture, orange and lemon rind and 1 tsp salt. Make a well in the centre and pour in the chai milk. Stir to form a soft dough, then turn onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes.

5. First prove: Place the dough in a lightly buttered bowl, cover with a tea towel or cling film and stand in a warm place until doubled in size, about 30–40 minutes.

6. Shape the buns:

Knock back the dough and divide into 20 even pieces (roughly 90g each). Knead each piece into a smooth ball and arrange on a large baking-paper-lined tray, leaving about 1cm between each. Cover and prove in a warm place until doubled in size, about 30–40 minutes.

7. Pipe the crosses and bake:

Preheat oven to 220°C. Combine 50 grams plain flour and 70 mL cold water and stir to a smooth paste. Spoon into a piping bag with a small plain nozzle and pipe a cross onto each bun. Bake for 10 minutes, then reduce to 200°C and bake until golden and hollow-sounding when tapped, about 8–10 minutes more.

8. Make the glaze:

Place the reserved chai infused poaching liquid in a small saucepan. Add honey and reserved spice mix. Stir over medium heat until syrupy and glossy.

Brush thickly over the buns the moment they come out of the oven, then transfer to a wire rack to cool.

Eat halved and buttered. Enjoy!