Chai & Toasted Walnut Roses with Honey Milk Drizzle
In other words, chai latte pastries. Anyone can clearly see/read that I love cinnamon rolls. So much so, that I can't help myself in creating many, many iterations of the beautiful pastry. These little roses are full of warm chai spices and caramelized brown sugar. Made in a muffin tin, they are foolproof and gorgeous and perfectly portioned. The creamy honey drizzle is perfectly matched to balance the toasted nuts and buttery chai. I made these lovelies for breakfast, packed some to take to a friend's house (ate them again), came home and grabbed one for dessert, and THEN, one more in the morning.
Bowl of a standing mixer:
1 1/4 cup (285 grams) warmish water
4 cups (472 grams) all-purpose flour
4 tablespoons (25 grams) dry milk powder, slightly optional
4 tablespoons (60 grams) granulated sugar
2 teaspoons baking powder
3 teaspoons dry active yeast
1 teaspoon salt
4 tablespoons (55 grams) butter, room temperature
2 teaspoons vanilla extract
1 cup (225 grams) dark brown sugar
3-4 tablespoons chai powder- I like King Arthur's Flour version
7-8 tablespoons butter, room temperature
On the sidelines:
Toasted walnuts, for sprinkling
Milk & Honey Drizzle, recipe as follows
In the bowl of your standing mixer, combine all the ingredients. With the dough hook attached, knead for about five minutes until it becomes smooth and cohesive. This is a pretty soft dough so it will stick to the bottom of the bowl, regardless of how long you knead it.
Take off the dough hook and throw a clean kitchen towel over your bowl and let rise for about an hour. At the end of the rise time, preheat your oven to 350 degrees F.
After the dough has risen, lightly flour a work surface and turn out your dough. Using a rolling pin, roll the dough to about 12x12 or 15x15 inches. This isn't rocket science so don't get hung up on measuring. Just make a nice, big rectangle.
On top of your rectangle of dough, spread the soft butter all over. Then, sprinkle the dark brown sugar and chai powder on top of the bottom.
Starting with the longer side of the dough, tightly roll the dough into a log. Take your time at this step- your final product will thank you later.
Once rolled into a log, cut into one or two inch pieces. Again, perfection isn't the goal. Just try to make them all the same size.
Lightly grease a standard muffin tin with nonstick spray. Place the cut dough into each muffin tin, cut side up.
Bake until the roses are risen and golden and baked through- roughly 28 minutes or so. Your house will smell amazing. Remove and let cool.
Once cooled, sprinkle with walnuts and drizzle with drizzle.
Milk & Honey Drizzle
1 cup (250 grams) powdered sugar
1 tablespoon honey
2 tablespoons milk
Pinch of salt
Whisk all ingredients together and drizzle your heart out.