Chai Spiced Bread

This Chai Spiced Bread is soft and fluffy with a gooey brown sugar chai swirl made with cinnamon, ginger, nutmeg, cardamom, and cloves. Finished with a sweet and tangy orange glaze, it is perfect for breakfast, brunch, or gifting.

Course Bread, Breakfast, Snack

Keyword artisan bread, chai spiced bread, sweet breads

Prep Time 40

Cook Time 35

Proofing Time 2

Total Time 3 15

Servings

Calories 220kcal

Author Tiffany bendayan

Ingredients

For the Bread

1 cup warm milk
1/3 cup unsalted butter melted and cooled
1/2 cup granulated sugar
1 teaspoon salt
1 large egg
4 cups bread flour plus additional flour if needed

For the Chai Filling

3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
5 tablespoons unsalted butter softened

For the Orange Glaze

4 tablespoons unsalted butter softened
1 1/2 cups confectioners' sugar
2 tablespoons fresh orange juice
2 teaspoons orange zest

Instructions

For Bread

Grease 2 loaf pans.
In the bowl of the mixer,add the yeast and warm milk. Mix lightly and cover with a dish towel for 5minutes for yeast to activate.
Add the sugar, egg, butter, flour, and salt and mix using your dough hook on mediumspeed until the dough comes together. If dough is too sticky, add more flour, 1tablespoon at a time.
Keep mixing for 5-6 minutes or until dough becomes smooth and elastic.
Remove from mixer and place in a greased bowl. Cover with a dish towel and let itrise for 1 hour. (or until doubled its size) in a warm area.

For Filling

In a bowl mix the sugarsand spices together with a whisk.
Once the dough has doubled in size, remove from the bowl and place on a floured surface.
Roll dough into a rectangle, about 16x10".
Spread the butter all over the dough.
Sprinkle the sugar-spice mixture evenly over the butter.
Starting from the short end, roll the dough tightly into a log seam side down.
Trim off the ends and cut the log in half.
Place each log into the prepared loaf pans seam side down.
Cover them with a dish towel and let it rise for 1 hour in a warm area.
Preheat oven to 375°F.
Bake loafs for 28-30 minutes. If they brown excessively before they are cooked, cover them with foil.
Remove from the oven and place them on cooling racks.

For Orange Glaze

Beat the butter until smooth with a mixer.
Slowly add the rest of the ingredients.
Drizzle them on top the loaves while they are still warm.
Serve and enjoy!

Notes

The dough should be soft and slightly tacky, but not wet. Add extra flour only if necessary, 1 tablespoon at a time. Make sure the melted butter has cooled before adding it to the dough. Tent the loaves loosely with foil if they brown too quickly. The orange glaze can be made ahead and refrigerated; bring it to room temperature before using. Store the bread tightly wrapped at room temperature for up to 3 days. The loaves can also be frozen for up to 2 months.

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