Chai Tea Bread with Cinnamon Swirl

Bread with brewed black chai tea and cinnamon and brown sugar swirl is great with some butter and cup of hot tea or coffee. I used tangzhong method again.
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Yield: 12 slices

2 2/3 cups flour, divided (2 tbsp. for tangzhong)
2/3 cup fresh brewed strong black chai tea, warm, not very hot
1 1/2 tbsp. butter
1 tbsp. sugar
1 tsp. salt
1/2 tsp. dried yeast
3 tbsp. brown sugar
1 tbsp. ground cinnamon

For tangzhong: whisk 2 tbsp. flour with 5 tbsp. water in small saucepan, cook it in medium-low heat until the mixture starts to thicken up. Set aside.

Combine yeast, warm tea, salt, sugar and flour and knead the dough until smooth and elastic. Add melted butter and knead again.

Let rise in double, covered, about 1 hour. Mix brown sugar and cinnamon.

Roll dough into oval shape, set aside. Add sugar and cinnamon mix, smudge on half part of dough, fold into a roll. Tuck the edges.

Arrange roll in a greased loaf pan, cover with kitchen towel and let rise about 45 minutes.

Bake in preheated (350F) oven about 30 minutes. Remove from the oven and pan and let it cool completely.

1 slice is about 108 calories

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