Sugared vanilla chai knots

Method

• step 1

  For the chai sugar, tip all the ingredients except the butter into a food processor and blitz until the vanilla is evenly dispersed. Transfer to a jar. Will keep in a cool, dry place for six months (it will still be edible, but the flavour may be muted).

• step 2

  First, make a tangzhong (see below). Whisk 250ml of the milk with 50g of the flour in a saucepan and cook over a medium heat for 3-4 mins, whisking continuously until thickened to a smooth paste. Transfer to a bowl and cool (it will continue to thicken as it does).

• step 3

  Warm the remaining milk in a pan over a low heat and, once steaming, remove from the heat (don’t let it boil). Add 50g of the butter and swirl the pan to melt.

• step 4

  Put the remaining flour in the bowl of a stand mixer fitted with a dough hook. Add the tangzhong, 2 tbsp of the chai sugar, the warm milk mixture, the yeast, egg and ½ tsp fine salt (or 1 tsp, if using unsalted butter). Mix on medium speed for 5 mins until you have a smooth, stretchy dough that feels slightly sticky. The dough should slowly spring back when gently pressed. Shape it into a ball and transfer to a clean bowl. Cover and leave to prove for 1-2 hrs, or until doubled in size. Or, chill overnight or for up to 24 hrs.

• step 5

  If the dough was chilled, remove it from the fridge 30 mins before using. For the filling, mix the butter with 6 tbsp of the chai sugar and set aside. Roll the dough out on a lightly floured surface into a 50 x 35cm rectangle, then turn so a long edge is facing you. Evenly spread over the spiced butter. Lift one short side up and fold it over two-thirds of the rest of the dough. Fold the opposite side over in the same way, creating three layers. Pinch the edges to seal the butter inside.

• step 6

  Roll the dough out again until it measures about 40 x 30cm – do this carefully to prevent the butter from being pushed out. Lift and turn the dough often while rolling, dusting the work surface with more flour as needed to prevent it from sticking. If the dough or butter feels very soft, transfer to a tray and chill for 30 mins before continuing.

• step 7

  Using a pizza cutter or large knife, trim the edges of the rectangle to neaten, then cut it into 3cm-wide strips (you should get about 12). Working with one strip at a time, gently stretch it out, lightly slapping it against the surface a few times to release any tension. Twist the strip as you would a cheese straw, then coil it around itself into a snail-shell shape, tucking the end underneath. Avoid coiling the knots too tightly, as they may bake unevenly.

• step 8

  Arrange the knots on a baking tray lined with baking parchment. At this stage, the knots will keep frozen for up to three months. Cover with a tea towel and leave to prove for 30-45 mins until puffed up.

• step 9

  Heat the oven to 180C/160C fan/gas 4 and bake the knots for 25 mins (or 30 mins from frozen) until golden brown.

• step 10

  Melt the remaining 25g butter and brush it over the warm buns. Sprinkle over more chai sugar, or roll the entire bun in it, if you prefer them sweeter. Cool for at least 10 mins before serving. Will keep in an airtight container; best eaten within two days. Warm in a low oven or air fryer before serving.