In a large bowl, mix together all-purpose flour, bread flour, sugar, salt, warm milk, yeast, and egg until it becomes a sticky, smooth dough.

Cover the bowl with plastic wrap and let the dough rest in the refrigerator for 1 hour.

While the dough chills, take your butter and shape it into a flat rectangular envelope. Chill this in the fridge for about 30 minutes.

Roll the chilled dough into a large rectangle, place the butter envelope in the center, and fold the dough around it, sealing the edges tightly.

Repeat the rolling and folding process 2-3 times, refrigerating for 30 minutes between each fold.

Aim for an overnight chill after the final fold for the best results!

In a bowl, melt some additional butter, then mix in sugar, orange zest, and Earl Grey tea leaves to create a richly flavored filling.

Roll out the laminated dough one last time, spread the filling evenly over it, and roll it tightly into a log.

Cut the log into sections and place them in a buttered muffin tin. Let them rise for 1-2 hours until puffy.

Preheat your oven to 400°F. Brush the tops of the buns with egg wash before baking for 30-40 minutes until golden brown.

Once baked, cool them on a wire rack.

While still warm, roll the buns in a reserved sugar mix for an extra sweet touch.