Sweden x India

Masala chai cinnamon buns

Sweden borrowed India's cardamom centuries ago. These buns are the thank you note.

150 minTime

5 gProtein each

mildSpice

Fika meets chai time2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

295kcalsame

5 gproteinsame

1 gfibresame

150minutessame

Per serving, worked out from the ingredient table.

Ingredients

Milk1 cup minus 2 tbsp, warm

Instant dry yeast2 tsp

Sugar¼ cup

Maida (all-purpose flour, plain flour)3¼ cups

Egg2, one for the dough, one for the wash

Salt¾ tsp

Cardamom1 tsp

Butter⅔ cup, very soft, divided

Brown sugar½ cup

Cinnamon powder1 tbsp

Dry ginger powder (ground ginger)½ tsp

Black peppera pinch

Nutmega pinch

Tea leaves (black tea leaves)1 tbsp CTC tea, ground fine

Pearl sugar3 tbsp

Method

6 steps

1Mix the warm milk, yeast and sugar and rest 5 minutes. Add the maida, 1 egg, salt and cardamom and knead 5 minutes. Knead in 60 g butter for 5 minutes more.
2Cover and rise in a warm place for 1 hour.
3Beat the remaining 80 g butter with the brown sugar, cinnamon, ginger, pepper, nutmeg and ground tea.
4Roll the dough to 40 x 30 cm, spread the filling, roll up tightly from the long side and cut 12 slices.
5Set in paper cases or a lined tin, cover and rise 30 minutes. Brush with beaten egg and sprinkle pearl sugar.
6Bake in the oven at 200°C for 12 to 15 minutes.

Serve it like this

Pile the buns on a wooden board with a small bowl of extra pearl sugar. Serve warm with a pot of masala chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sweden x India

Masala chai cinnamon buns

Sweden borrowed India's cardamom centuries ago. These buns are the thank you note.

150 minTime

5 gProtein each

mildSpice

Fika meets chai time2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

295kcalsame

5 gproteinsame

1 gfibresame

150minutessame

Per serving, worked out from the ingredient table.

Ingredients

Milk1 cup minus 2 tbsp, warm

Instant dry yeast2 tsp

Sugar¼ cup

Maida (all-purpose flour, plain flour)3¼ cups

Egg2, one for the dough, one for the wash

Salt¾ tsp

Cardamom1 tsp

Butter⅔ cup, very soft, divided

Brown sugar½ cup

Cinnamon powder1 tbsp

Dry ginger powder (ground ginger)½ tsp

Black peppera pinch

Nutmega pinch

Tea leaves (black tea leaves)1 tbsp CTC tea, ground fine

Pearl sugar3 tbsp

Method

6 steps

1Mix the warm milk, yeast and sugar and rest 5 minutes. Add the maida, 1 egg, salt and cardamom and knead 5 minutes. Knead in 60 g butter for 5 minutes more.
2Cover and rise in a warm place for 1 hour.
3Beat the remaining 80 g butter with the brown sugar, cinnamon, ginger, pepper, nutmeg and ground tea.
4Roll the dough to 40 x 30 cm, spread the filling, roll up tightly from the long side and cut 12 slices.
5Set in paper cases or a lined tin, cover and rise 30 minutes. Brush with beaten egg and sprinkle pearl sugar.
6Bake in the oven at 200°C for 12 to 15 minutes.

Serve it like this

Pile the buns on a wooden board with a small bowl of extra pearl sugar. Serve warm with a pot of masala chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masala chai cinnamon buns

Make it your way

Ingredients

Method

Masala chai cinnamon buns

Make it your way

Ingredients

Method

Make it a meal