Coconut Chai Masala Breakfast Buns

I love slow mornings. Those lazy weekend mornings where you wake up and decide to spend an extra 2 hours in bed, just because. Those mornings that are not powered by the rush of getting out of the house or getting work done, but those mornings that are warmed by ease and relaxation. Mornings that bask in serenity. Mornings whose air is filled with the soft waft of only delicious things. I love lazy weekend mornings so much so that I think that in another life, I am a sunny Saturday morning :D!!!

I made these when I was home alone one weekend morning (because I wasn’t sure they would turn out ok so I wanted to endure that shame alone if that was the outcome *nervously bites nails*). The house smelt BETTER than paradise! I hoped the buns tasted just as good and guess what, they did!!!! Yes, there is more than one way to use your chai masala besides just tea and today, let’s think outside the box as we go through the recipe <3. Mtapenda!

PREP TIME:2HR COOK TIME: 30MIN MAKES: 8

Ingredients

2 1/4 teaspoons of yeast

4 tablespoons of sugar

1 1/2 tablespoons of chai masala

4 tablespoons of coconut powder

4 cups of all purpose flour

1 1/2 cup of lukewarm water

1/2 a teaspoon of sugar

1/4 cup of unsalted of butter

For the bath:

4 cups of water

3 tablespoons of baking soda

Method

Mix in the yeast into warm water (NOT hot water as it will kill the yeast!! Made that mistake before :(( Don’t be like me!) together and allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Mix your dry ingredients together (flour, masala, coconut powder) then slowly add a cup at a time into the water. Mix with a mwiko or dough hook attached to stand mixer if you have one, until dough is thick. Add the rest of the flour bit by bit until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. There after, knead until it is elastic and no longer sticks to your fingers or onto the bowl.

Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size.

Chai Masala is a spice blend of warm spices, primarily cardamom, cinnamon, nutmeg, clove and ginger, with a mild kick from subltle addition of black pepper. If you look at these spices individually, you will realize they can be added in cake, maandazi, pancakes, crepes and buns and not just in tea since warm spices go well with anything baked. Remember when we did this recipe where we deconstructed pilau masala and used it in another dish other than pilau? We will do the same thing with our chai masala today.

Once the dough is risen, divide it into tangerine sized balls and roll them into circles. Preheat your oven to 190C (390F).

Bring baking soda and your 6 cups of water to a boil in a sufuria. Drop 1-2 rolls into the boiling water for 20-30 seconds and nothing beyond that! Any more your buns will have a metallic taste. PLEASE PLEASE PLEASE DO NOT BOIL YOUR ROLLS. PLEASE!!! Let them soak for no more than 30 seconds.

Using a slotted spoon, lift the roll out of the water and allow as much of the excess water to drip off. Place rolls onto prepared baking sheet or close together on your baking pan. Using a sharp knife, score a couple slits into the top of each roll.

Melt the remaining butter. Lightly brush each roll with melted butter. Bake for 22-26 minutes or until a deep golden brown on all sides. Serve with hot tea or coffee or milk. Here! Have ~~all of them~~ one!

Biting through these buns was such a delight!!! Slightly crispy on the outside, which gave way to a soft, buttery, spicy, coconuty (I know that;s not a word but I don’t care! :D) center! Perfect with or without an accompaniment, however, I had mine with strungi and you can have yours with any drink you fancy! <3