Chai Tea Monkey Bread Loaf

Name: Chai Tea Monkey Bread Loaf
Prep time: 30 min
Cook time: 35 min
Yield: 8

chai monkey-bread sweet-bread spiced baking comfort-food tea-time pull-apart yeast-bread cinnamon

Baking

A fragrant pull-apart bread infused with warming chai spices, each fluffy piece coated in cinnamon-sugar and drizzled with vanilla chai glaze for the ultimate tea-time treat.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 35

Ingredients

450g3½ cups bread flour
7g2¼ tsp instant yeast
50g¼ cup caster sugar
1 tsp1 tsp salt
250ml1 cup warm milk
2 bags2 bags chai tea bags
60g¼ cup butter, melted
1 large1 large large egg
150g¾ cup caster sugar
2 tsp2 tsp ground cinnamon
1 tsp1 tsp ground cardamom
½ tsp½ tsp ground ginger
¼ tsp¼ tsp ground nutmeg
⅛ tsp⅛ tsp ground cloves
115g½ cup butter, melted
150g1¼ cups icing sugar
1 tsp1 tsp vanilla extract
2-3 tbsp2-3 tbsp milk for glaze

Instructions

Steep 2 bags2 bags chai tea bags in 250ml1 cup warm milk for 10 minutes. Remove tea bags and let milk cool to lukewarm.
In a large bowl, combine 450g3½ cups bread flour, 7g2¼ tsp instant yeast, 50g¼ cup caster sugar, and 1 tsp1 tsp salt.
Add chai-infused milk, 60g¼ cup butter, and 1 large1 large large egg to flour mixture. Mix until a soft dough forms.
Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and rise for 1 hour until doubled.
Mix 150g¾ cup caster sugar, 2 tsp2 tsp ground cinnamon, 1 tsp1 tsp ground cardamom, ½ tsp½ tsp ground ginger, ¼ tsp¼ tsp ground nutmeg, and ⅛ tsp⅛ tsp ground cloves in a bowl.
Punch down dough and divide into 40-45 small pieces, rolling each into a ball.
Dip each ball in 115g½ cup butter, then roll in the spiced sugar mixture. Layer in a greased 23x13cm (9x5 inch) loaf pan.
Cover and let rise for 45 minutes until puffy. Preheat oven to 180°C (350°F).
Bake for 30-35 minutes until golden brown. If top browns too quickly, cover with foil.
For glaze, whisk 150g1¼ cups icing sugar, 1 tsp1 tsp vanilla extract, and 2-3 tbsp2-3 tbsp milk for glaze until smooth. Drizzle over warm bread.

Ingredients

id: bread_flour metric: 450g imperial: 3½ cups name: bread flour
id: instant_yeast metric: 7g imperial: 2¼ tsp name: instant yeast
id: caster_sugar_dough metric: 50g imperial: ¼ cup name: caster sugar
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: warm_milk metric: 250ml imperial: 1 cup name: warm milk
id: chai_tea_bag metric: 2 bags imperial: 2 bags name: chai tea bags
id: butter_dough metric: 60g imperial: ¼ cup name: butter, melted
id: egg metric: 1 large imperial: 1 large name: large egg
id: caster_sugar_coating metric: 150g imperial: ¾ cup name: caster sugar
id: ground_cinnamon metric: 2 tsp imperial: 2 tsp name: ground cinnamon
id: ground_cardamom metric: 1 tsp imperial: 1 tsp name: ground cardamom
id: ground_ginger metric: ½ tsp imperial: ½ tsp name: ground ginger
id: ground_nutmeg metric: ¼ tsp imperial: ¼ tsp name: ground nutmeg
id: ground_cloves metric: ⅛ tsp imperial: ⅛ tsp name: ground cloves
id: butter_coating metric: 115g imperial: ½ cup name: butter, melted
id: icing_sugar metric: 150g imperial: 1¼ cups name: icing sugar
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: milk_glaze metric: 2-3 tbsp imperial: 2-3 tbsp name: milk for glaze

Instructions

Steep {chai_tea_bag} in {warm_milk} for 10 minutes. Remove tea bags and let milk cool to lukewarm.
In a large bowl, combine {bread_flour}, {instant_yeast}, {caster_sugar_dough}, and {salt}.
Add chai-infused milk, {butter_dough}, and {egg} to flour mixture. Mix until a soft dough forms.
Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and rise for 1 hour until doubled.
Mix {caster_sugar_coating}, {ground_cinnamon}, {ground_cardamom}, {ground_ginger}, {ground_nutmeg}, and {ground_cloves} in a bowl.
Punch down dough and divide into 40-45 small pieces, rolling each into a ball.
Dip each ball in {butter_coating}, then roll in the spiced sugar mixture. Layer in a greased 23x13cm (9x5 inch) loaf pan.
Cover and let rise for 45 minutes until puffy. Preheat oven to 180°C (350°F).
Bake for 30-35 minutes until golden brown. If top browns too quickly, cover with foil.
For glaze, whisk {icing_sugar}, {vanilla_extract}, and {milk_glaze} until smooth. Drizzle over warm bread.

Tips

Chai Infusion: For stronger chai flavor, use 3 tea bags or add ½ teaspoon each of loose chai spices to the milk.

Dough Consistency: The dough should be soft but not sticky. Add flour gradually if needed, but keep it tender.

Even Pieces: Use a kitchen scale to divide dough evenly for uniform baking and the best pull-apart texture.

Rising Time: In cool weather, place dough in a slightly warm oven (turned off) with a bowl of hot water for faster rising.

Storage: Best enjoyed fresh, but keeps covered for 2 days. Warm individual portions in microwave for 15 seconds.

Serving Ideas: Delicious with afternoon tea, coffee, or as a special breakfast treat with butter and honey.