40 gm Chamellia 9 Spice fresh chai
400 ml milk (cow or soy)
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)
100 gm organic flour
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.
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.