Make up your chai tea with the boiling water in a pot or bowl and leave for at least 5 minutes for the flavours to steep.
Once brewed place your dried fruit and lemon zest in a bowl and pour over the tea and leave to soak for at least 15 minutes.
Strain your fruit and put the tea to one side and your fruit to another side.
In your stand mixer or large mixing bowl if making by hand; add your flour, salt, sugar, butter and yeast and mix until combined.
Pour in the milk and tea and mix together. If using a mixer with a dough hook mix on a low to medium speed for about 4 minutes until the dough is smooth and pliable. It will take about 10 minutes by hand on a lightly floured work surface.
Pop the dough back in the bowl cover with cling film (plastic wrap) and leave to rest for an hour.
After this time your dough will have doubled in size and is ready to have your fruit included. Lightly grease a 1 pound / 450 gram loaf tin or a baking sheet.
Either by hand or with your mixer mix the fruit in well. About 2 - 3 minutes with a mixer on low to medium and about 5 minutes by hand. You are looking for the fruit to be just starting to break apart.
Pop the dough in your lightly greased 1 pound / 450 gram loaf tin or shape the dough into a large round (cob loaf shape) if you are just using a baking tray.
Pop your tin / tray into a plastic bag careful to give the dough room to rise, and leave it in a warm place for another hour.
Pre heat your oven to 220C / 425F / Gas mark 7. Bake the dough for 25 - 30 minutes checking it is fully baked by giving it a tap on the bottom it should sound hollow if it doesn't pop it back in the oven for a few more minutes and then check again.
Transfer your loaf to a wire rack to cool down. Then serve with lashings of real butter :)