Boil 150ml of water, add tea for one minute, strain over dates, soak for ten minutes, then drain.
Grease and line a 20cm round spring-form cake tin.
Melt the butter and warm the milk in separate pans.
Combine warm milk, butter, sugar, and eggs, then stir in yeast and rest for five minutes.
Mix flour, salt, yeast mixture, dates, and chopped ginger in a mixer to form a smooth dough.
Crush spice seeds, pepper, and star anise, then mix with butter, jaggery, cinnamon, ginger, and vanilla paste.
Roll dough thin to 60cm long, spread with spiced butter, and roll up tightly like a Swiss roll.
Cut into three 20cm pieces, plait them, arrange in a circle in the tin, and prove for one hour.
Preheat the oven to 180°C.
Bake for 35 minutes until golden, brush with ginger syrup while hot, and cool in the tin for 10 minutes.
Remove the baking paper and transfer to a rack to cool completely.