Add all the ingredients to a saucepan and bring the water to a boil. Pour the mixture into a container and chill for an hour or ideally overnight.

To a stand mixer, add all the ingredients except the butter and mixed peel, and knead on a medium speed for 3 minutes.

After 3 minutes, add the soft butter and knead for another 5 minutes (until the dough passes the window pane test)

Next, drain the soaked raisins through a fine mesh sieve (saving the liquid) and press them firmly to really remove an excess liquid. Remove the orange peel and tea bag. Add them to the dough along with the mixed peel. It may not incorporate very well in a stand mixer, in which case tip it the dough out onto the work surface and flatten it out. Tip the raisins and mixed peel on top and then fold the dough in itself a few times. Flip it over so the smooth side is facing up, and gently shape the dough into a tight ball. Don't worry if you lose a few raisins! 

Add the dough to a bowl, cover it with cling film and proof for 1 hour.

Once proofed, cut the dough into 105g pieces (you should get 18 buns), then shape each piece into a tight ball.  The dough can be a little sticky so I like to lightly flour my hand (not the work surface) just to make the shaping a little bit easier. Space the buns out evenly, you should get 9 per tray. Cover the tins with a tea towel and proof for another hour.

Once the buns have proofed, pipe a thin cross (or whatever design you'd like!) of flour paste over the top then bake at 185C/365F fan assisted for around 22 minutes or until golden brown.