Method

In a small saucepan bring the milk, teabags and cardamom pods to a slightly simmer. Stir and remove from heat. Set side to cool. When cool remove cardamom pods and teabags, squeezing to remove as much milk as possible. In a large bowl stir together the yeast and warm water. Mix in the chai flavored milk, 1/3 cup sugar, melted butter, salt and 2 cups of flour. Stir in enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and place smooth side up in a greased bowl. Cover with a damp cloth and place the dough in the refrigerator and allow it to rise slowly overnight or 12 hours. Remove it from the fridge and allow it to come to room temp before working. When dough is at room temperature, make the topping. Cream together the butter and sugar until light and fluffy add the flour oatmeal, walunts, vanilla, cinnamon and white pepper mix to form a crumbly dough. Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal portions, place one disk on each dough ball and flatten out to cover as much of the top as possible. Make back and forth score lines in topping. Cover with a damp cloth and let rise until doubled about 45 minute to one hour. Preheat oven to 375 degrees. Bake 20-25 minutes until golden brown and hollow sounding when thumped. Allow to cool for at least 15 minutes before serving.

Notes: Green cardamom pods can usually be found in Indian or Asian markets and can also be purchased online. If you can't find them, leave them out.

Number of Servings: 12

Submitted by: Mrs. White ( See all of Mrs. White Recipes )

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