The Hygge Series is making me realise the extent of FOMO suffering most people have. Last week I had a conversation with a friend who told me how shocked she was when friends posted messages about hoping 2019 would be better than their disastrous 2018 – because she always saw such positive, happy and fun posts through the year from their pages – so much that it pricked her curiosity. Social media has always been the source of a lot of assumptions. I definitely don’t post pictures of bad days when I am angry, frustrated, annoyed, PMSing or facing delays with work. You only see how much food I eat, where I travel, the occasional date and social nights… does that mean I am happy 24/7? No way. I am human. And so is everyone else. The art of peacefully being on social media is to be able to admire other people without rallying up your own thoughts and beliefs – and know that we all go through ups and downs because life is just that!
Now, back to Kitchen Therapy: every product of mine is multi-purpose – I believe you must have freedom to play with anything you invest in and make life so much easier. The Chai Masala under The Nurture Range is one such example. Of course, stir in a pinch or two into your warm masala tea or hot milk… but there is so much more you can do!
This adaptation of the cinnamon rolls is with the addition of a lot of the Chai Masala – in the dough as well as the filling. This spice blend adds a bit of spiciness from the pepper and I like to have them as is – sans any icing. However, if you wish do go ahead with a drizzle of sugar vanilla glaze, or for a decadent touch – a cream cheese frosting.
The Recipe
Serves 8
Ingredients
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp Kitchen Therapy Chai Masala
- 1 cup warm milk
- 2 tsp instant dry yeast
- 1/4 cup castor sugar
- 1/4 cup melted butter
- 1/2 cup melted butte
- 3 tbsp Kitchen Therapy Chai Masala
- 3 tbsp brown sugar
- 1 tsp cinnamon
- handful of finely chopped nuts (pistachio, almonds)
Instructions
- Bloom the yeast in warm milk and sugar. Set aside for 5-10 minutes until bubbly
- In the meantime, whisk together all the dry ingredients
- Add the milk mixture and melted butter and stir to combine with a fork
- Transfer the dough onto a floured surface area and knead for about 10 minutes
- Place into a new bowl and cover and let rise overnight in a dry warm place (or at least 4 hours)
- The next day prepare the filling by stirring all the ingredients together
- Then punch the dough down to remove the air and knead again for a few minutes
- Then roll out on a flour platform in a large square
- Spread the filling evenly across
- Gently, but firmly, roll from one end to the other, fastening at the bottom
- With a sharp knife, slice into desired thickness (recommend about 1.5 inches) and place in a greased tin
- Cover the tin and let rise for another 45-60 minutes
- Bake in a preheated oven of 180C for 20 minutes
- Note: to reheat the buns, place in the oven at 180C for 7-9 minutes
