Chai Pecan Buns

Ingredients

Tangzhong:

• 24 g all-purpose flour (3 tbsp.)
• 100 g whole milk (3 ½ oz.)

Dough:

• 90 g whole milk (3 oz.)
• 1 ½ tsp. active dry yeast
• 2 tbsp. granulated sugar
• 240 g all-purpose flour (2 c.)
• 1 tsp. salt
• 1 egg (room temperature)
• 56 g unsalted butter (4 tbsp.) (room temperature)

Chai Pecan Frangipane:

• 56 g unsalted butter (¼ c.) (room temperature)
• 50 g granulated sugar (¼ c.)
• 1 egg (room temperature)
• 60 g pecan flour (½ c.)
• 1 tbsp. all-purpose flour
• ⅛ tsp. salt
• 1 tsp. chai spice

Chai Glaze:

• 120 g powdered sugar (1 c.)
• 1 tsp. chai spice
• 1-2 tbsp. milk of choice

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Instructions

Tangzhong / Dough:

1. Activate Yeast: In a microwave-safe measuring cup, heat 90 g milk to 100°F / 38°C. Whisk in the yeast and sugar, then set aside for 5 minutes until it starts to foam.

2. Make Tangzhong: In a microwave-safe bowl, combine 24 g flour and 100 g milk. Whisk together, then microwave for 30 seconds. Stir, and microwave for another 30 seconds until it forms a thick paste. If not thick enough, microwave in 10-second intervals until it does.

3. Mix Dough: Once the yeast mixture foams, add it along with the Tangzhong, flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment.

   • Knead on medium speed for 10-20 minutes until the dough is smooth, no longer sticking to the bowl, and passes the windowpane test (the dough stretches thin without tearing).

4. Let Dough Rise: Shape the dough into a ball, cover the bowl with a towel, and let it rise in a warm environment for about 1 hour until doubled in size. Or, for overnight dough, cover the bowl tightly with plastic wrap and refrigerate overnight.

Chai Pecan Frangipane:

1. Prepare Frangipane: In a small bowl, beat together the butter and sugar until smooth. Add the egg, mixing until fully incorporated. Stir in the pecan flour, flour, salt, and chai spice. Set aside.

Shaping the Buns:

1. Roll Dough: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a 12″ x 18″ (30 x 46 cm) rectangle.

2. Add Frangipane: Place dollops of the chai pecan frangipane over the dough, then spread it evenly across the surface.

3. Fold Dough: From the longer side, fold the dough down to cover 2/3 of the dough, then fold the other side over on top of the first fold.

4. Slice & Twist: Using a pizza cutter or knife, slice the dough into 10 equal strips. Hold both ends of each strip and twist it, then roll each piece into a bun, tucking the end under each bun.

5. Rise: Place the buns on a parchment-lined baking sheet, spaced evenly apart. Let them rise in a warm environment for about 30 minutes or until puffed up.

6. Optional Egg Wash: Whisk together 1 egg and 1 tbsp. milk, and brush over the buns before baking.

7. Bake: Preheat the oven to 350°F / 175°C and bake for 15-20 minutes, or until golden. Use a thermometer to check for doneness (190°F / 88°C).

Chai Glaze:

1. Prepare Glaze: In a small bowl, whisk together the powdered sugar, chai spice, and 1 tbsp. milk. Add more milk to reach your desired glaze consistency.

2. Glaze Buns: Once the buns have cooled to room temperature, drizzle the glaze over them. Optionally, garnish with crushed pecans for added texture and flavor.

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Notes:

• Pecan Flour: You can find pecan flour in specialty stores or grind pecans in a food processor.
• Chai Spice: For homemade chai spice, mix equal parts ground cinnamon, ginger, cardamom, and cloves.
• Overnight Dough: Let the dough rise in the fridge overnight for a longer fermentation, which can add a richer flavor.

Enjoy these fluffy chai pecan buns with their delightful glaze! They're perfect for breakfast or a cozy snack.