1cupWarmed whole milk (micorwave milk for 45 minutes on high)
1pkgActive Dry Yeast
2TBSPraw sugar (or white sugar)
3cupsall purpose flourDepending on your kitchen's temperature and humidity, you may need more or less flour to get the right consistency. Always add your flour one cup at a time
1tspvegetable oil just for coating bowl while rising
For the Chai Filling
1 cupbrown sugar
3TBSP ground cinnamon
1/2 tsp ground ginger
1/2tsp all spice
1tspground fennel seeds
1 tspground cloves
For the Icing
4TBSP whole milk
1/2tspvanilla extract (or paste)
For the dough
Combine all dough ingredients together in a mixer with the dough attachment. Start mixing on a slower speed and once ingredients start coming together, mix at a higher speed to combine all the ingredients.
Once dough ball is formed, put dough in well oiled bowl, cover with a wet towel and leave in a warm spot (or in your oven if it has a proof setting) to let rise for 1 hour.
Dust surface that you will be rolling out your dough with a light coating of flour. Roll out dough into a rectangular shape (around 16 inches by 10 inches)
Combine all ingredients except butter from the filling ingredient section and mix well
Put all of the soften butter ontop of the rolled out dough
Pour spice and sugar mixgure on top of the butter and use your fingers to press it into the butter. Get the mixture as close to the edge as possible.
Cut out about 12 strips, about 1 inch wide
Roll from both ends to form a shape of a heart. Pinch the bottom
Let rise again for another 30 minutes (cover with wet towel)
Preheat oven to 350 F after 2nd rise and bake for 30 minutes or until the edges of the dough start to brown
While the buns are baking, combine all the ingredients in the icing ingredient section and whisk together to form icing. Set the icing aside
Once the buns are done cooking, let cool for about 20 minutes.