Dirty chai rolls

Tendre is in love with these dirty chai rolls. They might look like your average cinnamon roll, but they definitely are more exquisite than you could imagine!

You’ll need

BUNS
175g milk
1 tsp cane sugar
7g instant yeast
420g flour
20g cane sugar
1 tsp vanilla extract
1/2 tsp salt
1 egg
50g soft butter

FILLING
2 chai tea bags
90g butter
50g cane sugar

ICING
100 g icing sugar
2 tsp instant espresso powder
20g milk
a pinch of salt

Directions

Start by making the dough. Add milk and 1 tsp cane sugar to a saucepan and heat until lukewarm. Turn off the heat and add the yeast, let it stand for about 5 minutes.

Sift the flour into a large bowl. Add the cane sugar, salt and stir. Add egg, soft butter & vanilla extract and knead for about 10 minutes to form a cohesive and elastic dough. Shape the dough into a ball and place in a greased bowl. Cover with a clean tea towel and let rise for 45 minutes in a warm place until it has doubled in volume.

Meanwhile, make the filling: mix the cane sugar with the content of 2 chai tea bags and the butter to form a smooth paste.

Dust your work surface with some flour and roll out the dough into a rectangle of 30 x 40 cm. Brush the dough with the chai butter. Roll up the dough from the long side and cut into equal pieces of about 2 cm. Place the dough rolls in the greased oven dish and let rise covered for another 45 minutes.

Preheat the oven to 200°C. Bake the bread rolls in the middle of the oven for about 25 minutes until golden brown and cooked through. Let cool for 30 minutes.

Meanwhile, make the icing: stir everything together. Divide the glaze over the rolls and let it cool for 30 minutes.

Model: @tendre.tatoueuse

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