Chai Babka

Chai Babka is a delightful twist on the classic babka, infused with the warm and aromatic flavors of chai tea. Here's a recipe to make Chai Babka:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Chai Filling:

• 2 chai tea bags
• 1/2 cup boiling water
• 1/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon ground cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a small bowl, steep the chai tea bags in boiling water for 5 minutes. Remove the tea bags and let the chai concentrate cool to room temperature.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and yeast. Mix well.
3. In a separate bowl, whisk together the warmed milk, melted butter, eggs, vanilla extract, and salt.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
7. Meanwhile, prepare the chai filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, ginger, cardamom, and cloves. Mix well.
8. Punch down the risen dough and roll it out into a rectangle on a lightly floured surface.
9. Spread the chai filling evenly over the dough, leaving a small border around the edges.
10. Starting from one long end, tightly roll the dough into a log. Pinch the edges to seal.
11. Carefully transfer the rolled log to a greased loaf pan, tucking the ends underneath. Cover with a kitchen towel and let it rise for another 30 minutes.
12. Preheat your oven to 350°F (175°C).
13. In a small bowl, combine the ingredients for the streusel topping - flour, brown sugar, softened butter, and cinnamon. Mix until crumbly.
14. Sprinkle the streusel topping over the risen babka.
15. Bake the Chai Babka in the preheated oven for about 30-35 minutes or until golden brown and cooked through. If the top starts browning too quickly, you can loosely cover it with aluminum foil.
16. Remove the babka from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
17. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzling consistency.
18. Drizzle the glaze over the cooled Chai Babka.

Slice and serve the Chai Babka as a delightful treat with a cup of tea or coffee. The aromatic chai flavors and the swirls of spiced filling make it a perfect indulgence for any time of the day. Enjoy!