Chai Spice Breakfast Buns

By

Jennifer Perillo
"The one detail I wasn’t willing to compromise on, though, is using fresh ginger root—and neither should you. It adds a zippy zing to the chai, and boosts the overall flavor of the chai masala (masala simply means “a mix of spices”). Pounding it to a pulp is also a great way to release stress!"

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  • 1

Ingredients

  • For filling:
  • 3/4 cup packed / 136 grams light brown sugar
  • 1/2 cup / 100 grams granulated natural sugar
  • 1 tablespoon / 9 grams chai masala (see recipe below)
  • 1/2 teaspoon / 4 grams coarse sea salt
  • 2 tablespoons / 28 grams unsalted butter, melted
  • For dough:
  • 2 1/2 cups / 354 grams all-purpose flour, plus more for rolling out dough
  • 1/4 cup / 50 grams granulated sugar
  • 1 1/2 teaspoons / 8 grams baking powder
  • 1/2 teaspoon / 4 grams coarse sea salt
  • 3/4 cup / 187 ml whole milk
  • 7 tablespoons / 98 grams unsalted butter, melted
  • For the icing:
  • 2 ounces / 56 grams cream cheese, softened
  • 3 tablespoons / 46 ml whole milk
  • 1/3 cup / 40 grams Confectioner’s sugar
  • CHAI MASALA
  • Makes a scant 1 cup / 95 grams
  • 1/4 cup / 26 grams ground cardamom
  • 1/4 cup / 34 grams ground cinnamon
  • 1/4 cup / 18 grams ground ginger
  • 1 tablespoon / 9 grams ground cloves
  • 1 whole nutmeg, freshly grated
  • 1 tablespoon / 8 grams freshly ground black pepper

Preparation

Step 1

Instructions

1.  Preheat the oven to 425ºF.  Combine the filling ingredients in a small bowl, and stir with a fork until well blended; set aside.

2.  To make the dough, whisk together the flour, sugar, baking powder and salt in a deep bowl.

3.  In a separate small bowl, whisk together the milk and 4 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy-looking dough. Knead a few times until it becomes smooth.

4.  On a lightly floured surface, roll the dough into a 12-inch by 8-inch rectangle. Sprinkle the filling on top of the dough, leaving a 1/4-inch border.  Gently pat the filling into dough with your fingertips. Roll the dough into a log starting from the longest (12-inch) side nearest you.  Pinch the ends closed.  Cut the rolled log into eight equal pieces.

5.  Using a pastry brush, coat a 9-inch deep-dish pie plate with 1 tablespoon of the melted butter. Arrange cut rolls in the pan, and press them down gently with your fingertips to flatten slightly, and they’re barely touching each other.  Brush tops with the remaining melted butter.

6.  Bake for 22 to 25 minutes, or until golden brown and the filling is bubbling from the top. Let cool in the pan on a wire rack for five minutes.

7.  Meanwhile, to make the icing, use a fork to mash the cream cheese and confectioners’ sugar together into a smooth paste. Whisk in the milk until it forms a thick icing.  Drizzle over the rolls and serve immediately.

Chai Masala

Makes a scant 1 cup / 95 grams

1.  Add all of the ingredients to a small bowl. Whisk well to combine. Transfer to a jar with a tight-fitting lid. Store in a cool dry place for up to two months. Shake well before using.

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