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These Chai Cinnamon Buns will melt in your mouth. Paired with a hot tea and coffee, this morning tea treat won’t be the last.

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  • Serves: 6
  • Prep: 2 hours
  • Cook: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 125 g Warm milk (1/2 Cup)
  • 1 x 7g Sachet yeast
  • 95 g Natvia (1/2 Cup)
  • 2 tablespoons Unsalted butter, melted
  • 3 tablespoons Thickened cream
  • 1 Egg
  • 1 teaspoon Vanilla bean paste
  • 2 tablespoons Masala chai
  • ICING:
  • 125 g Cream cheese
  • 50 g Natvia (1/4 Cup)
  • 1/2 teaspoon Vanilla bean paste
  • 2 tablespoons Milk
  • Cinnamon, for sprinkling

Tips:

  • Best eaten on the same day

METHOD

  1. Combine the milk and yeast and stand for about 10 minutes until bubbles start to dot the surface.
  2. Combine the yeast with the butter, cream, egg and vanilla paste.
  3. Sift over the flour and add the chai. Stir until you have a sticky dough. Flour a bench top and lightly knead the dough for a few minutes. It is sticky so you may need to oil your hands, trying not to add too much extra flour. Place the dough in an oiled bowl, covered, somewhere warm for about 1 hour.
  4. After the dough has doubled in size, remove the dough and knead a couple of times. Cut into 6 even pieces and form these into balls. Place each ball of dough next to each other in an oiled baking dish. Cover and set aside for 45 minutes. Preheat the oven to 180C.
  5. Remove the cover and bake for 25- 30 minutes.
  6. Remove from the oven and allow to cool slightly.
  7. Make the icing but beating together the cream cheese, Natvia, vanilla and milk until smooth. Pour over the warm buns and sprinkle with cinnamon.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories
    19.4 5.4 11.6 869 207
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