Warm milk either in microwave or on stovetop. If on stovetop add butter until melted, set aside. If using microwave, melt butter and add to warmed milk.
240 g Whole or 2% milk | 56 g Unsalted butter
Combine flour, sugar and salt together in bowl of mixer and mix together.
500 g Bread Flour | 100 g Granulated Sugar | 6 g Salt
After combined, add egg, yeast, milk and butter mixture and mix with dough hook until dough comes together, no longer sticking to the sides of the bowl. Dough will still be fairly sticky and soft.
1 large Egg | 1 Egg yolk | 9 g Instant Yeast
Remove dough from bowl onto lightly dusted counter, shape into a ball and let dough rest for about 1 minute. Lightly grease mixing bowl, and add dough back into bowl. Cover and let rise until doubled in size, about 90-120 minutes depending on room temp.
Combine all the spices together in a small bowl and mix with brown sugar
100 g Dark brown sugar | 2 tsp Cinnamon | 1 ½ tsp Cardamom | ½ tsp Ginger | ½ tsp Nutmeg | ¼ tsp All-spice | ¼ tsp Cloves
Gently punch down the dough and transfer back to lightly floured counter top.
Roll out the dough into a 16x20 rectangle. If the dough shrinks back, let it rest for about 5 minutes and then continue rolling out.
Spread a very thin layer of softened butter onto the dough.
28 g unsalted butter
With the short side of the dough facing you, sprinkle/spread the brown sugar spice mix ⅔ of the way up the dough.
Take the short end ⅓ of dough without filling and fold towards but a little past center, like folding a letter. Fold the filled top ⅓ over the other two layers. Press layers together, sealing the edges.
Gently roll dough out, working to make the dough wider rather than longer. The dough will be about ½" thick.
Take a pastry cutter or sharp knife and cut the dough down the long side in half, then each half in half again, and repeat until you have 8 long strips. Cut any ends that are not straight off.
Roll each piece of dough into a swirl and place onto a parchment or silicone mat lined baking sheet. The strips can also be twisted, and then rolled up similar to Swedish kanelbullar.
Cover the baking sheet with plastic wrap or a kitchen towel and let rise for about 45 minutes.
Preheat the oven to 350°F while the buns proof.
When the buns are ready, bake on the center rack of your oven for 16-20 minutes, If after 10 minutes the browning quickly, cover with foil for the remaining time. Rolls will be golden brown when ready.
While rolls are cooking, sift 1 cup confectioners’ sugar into a bowl. If not using chai concentrate, brew a strong cup of chai. I would recommend using maybe 2 tea bags for about 3-4oz of water. Add 1 tsp milk/half & half and 2 tbsp chai to sugar and whisk until smooth and glaze consistency.
120 g Confectioners' sugar | 1 tsp Milk or half & half | 2 tbsp Strongly brewed chai tea or concentrate
Remove buns from oven and let cool on a wire rack.
After buns have cooled, drizzle with chai glaze. Store buns in an airtight container for 2-4 days.
