Chai spiced cinnamon buns

Makes 12 buns:

170 ml milk
1 tsp ground turmeric
14 g dry yeast
50 g coconut blossom sugar
100 g unsalted butter
2 eggs
540 g spelt flour
1 tsp salt

Filling:
35 g butter, melted
400 g coconut blossom sugar
30 g cacao powder1 tbsp cinnamon
2 tbsp chai spices

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  1. In a small pot, bring the milk to a simmer.
  2. Transfer to a big bowl and add turmeric and yeast.
  3. Add sugar, soft butter, eggs, flour, and salt. Mix the ingredients until combined and dough forms.
  4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place at room temperature for 45 minutes.
  5. While the dough rises, combine sugar, cinnamon, cacao and chai spices in a small bowl.
  6. Spray a muffin tin with oil.
  7. On a lightly floured work surface, roll dough out into a rectangle.
  8. Brush the melted butter over the entire surface of the dough.
  9. Sprinkle on the spiced sugar mixture.
  10. Roll up the dough lenghtwise.
  11. Cut log into twelve pieces.
  12. Set each piece into its individual muffin cup (cut side up).
  13. Cover lightly with plastic wrap and let rise in a warm place at room temperature for 45 minutes.
  14. Preheat oven to 180°C.
  15. Remove plastic wrap from muffin tin and place into the oven.
  16. Baked for 20 minutes, until buns are deep golden brown on top.
  17. Remove from oven and transfer buns from muffin tin to cooling rack to prevent sticking.

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Adapted from the recipe for the saffron & cardamom cinnamon buns from Now, Forager

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