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SERVINGS: 14
PREPARATION TIME: 2 HRS + OVERNIGHT FERMENTATION
PROOF: 1HR
COOK: 30 MIN

SWEET DOUGH

Combine milk & eggs in bowl. In separate bowl, combine dry ingredients. Add dry ingredients to milk & egg mixture and mix on first speed about 3 minutes. Mix on second speed about 6 minutes, slowly adding lemon zest and butter. Allow to ferment 2 hours at room temperature. Then, place on sheet pan in refrigerator overnight. Remove from fridge and roll out into a 12×14 inch rectangle while still cold. Spread prepared filling on dough, leaving 1/2-inch of dough exposed at top and bottom edge. Roll dough lengthwise, press along  edge to close seam. Cut log into 1-inch pieces. Proof approximately 60 minutes. Bake with steam at 350° in convection oven for 25-30 minutes. Top with prepared citrus cream cheese glaze while warm.

CHAI TEA FILLING

Place melted butter and brown sugar in bowl of mixer with paddle; mix on low speed about 2 minutes. Combine flour, honey, and spices. Add to bowl and continue mixing. Add eggs and vanilla; mix on low speed about 2 more minutes. Transfer to container to cool. Refrigerate.

CITRUS CREAM CHEESE GLAZE

Mix cream cheese until smooth. Add butter and continue mixing. Add sifted powdered sugar, milk, vanilla and lemon zest. Mix until combined

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Ingredients

SWEET DOUGH

1 cup milk
4 eggs
0.3 oz. active dry yeast
1 3/4 cups bread flour
1/4 cup granulated sugar
1.6 oz. butter
1 lemon zest
Pinch of salt

CHAI TEA FILLING

2 tsp. S&D Black Tea Extract
8 oz. butter, melted
3/4 cup brown sugar
1 oz. pastry flour
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1/4 tsp. ginger powder
1/8 tsp. black pepper
1 oz. honey
1 egg
1 tsp. vanilla extract

CITRUS CREAM CHEESE GLAZE

2 oz. butter, softened
8 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 tsp. vanilla extract
2 tbsp. milk
1 lemon zest

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