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Chamellia Chai Hot Cross Buns




Chai Tea

40 gm Chamellia 9 Spice fresh chai

400 ml milk (cow or soy)


Hot Cross Bun Mix

20 gm Kali 60% Chocolate powder

500 gm organic bakers Flour

50 gm butter

50 gm panela sugar

5 gm dried yeast

1 egg (beaten)

280 ml Chamellia fresh chai

Raisins & couverture (handful)

Chopped Mixed peel (handful)


For the Cross

100 gm organic flour

60ml water



1/2 cup water

1/2 cup panela sugar

1/2 cup warm chai tea

Juice of 1 orange



1Heat the milk in a small saucepan over low heat and add 2 Chamellia spoons of 9 Spice chai.

2Allow to simmer slowly for 5 to 10 minutes, stirring occasionally so that all of the tea and spices brew into a luscious, buttery, chai tea. Remove from the heat, strain the chai and allow to cool to a warm temperature. 

3Meanwhile, put the cocoa powder, flour, sugar and yeast into a large mixing bowl. Mixed all together and add butter.
4 Measure out 280ml of the warm Fresh Chai (keep the rest of the tea for the glaze later on). Add this to the flour mixture with a beaten egg. Mix together with your hands until it comes together to form dough.
5 Oil the bowl, then cover with a cloth and leave to stand in a warm place for at least an hour or until doubled in size. Once doubled, remove the dough from the bowl and knead for 5-10 minutes until soft and springy.  Add the raisins / coverture sprinkles and mixed peel and knead well. Shape the dough into 12 balls, place on a greased tray or two and leave somewhere warm to double in size for 30-45 minutes.

6 Preheat the oven to 200ºC. To make the cross, Sift 60 gm flour into a bowl and add the water, mix to a rough paste. Place in a piping bag. Pipe a cross over each bun then place in the oven. Bake for 15-20 minutes until risen and golden brown.

7 For glaze, take the left-over Chai tea and measure 1/2 cup. Discard the rest.  Heat the tea in a small saucepan with ½ cup of sugar and ½ cup of water and juice. Boil for a few minutes then turn off the heat stirring until sugar dissolves and a syrup forms (2-3 minutes). While buns are hot, brush syrup and set aside to cool slightly.  


Serve warm with lots and lots of butter.