Sugared vanilla chai knots recipe

Recipe tip

The Tangzhong method
If you’ve ever wondered how bakery-style buns become so light, fluffy and soft, the answer often comes down to two things: an enriched sweet dough and the tangzhong method. Sweet dough is usually made with butter, milk, eggs and sugar, which all create rich flavour and
a tender crumb. This style of dough also stays softer for longer than standard bread dough would. Many modern bakers take this a step further
by making a tangzhong first, which involves cooking a small portion of the flour and liquid into a paste before adding it to the dough. The paste helps the dough absorb more moisture, resulting in buns that are exceptionally soft and fluffy – they also go stale more slowly. The combination of an enriched dough and a tangzhong is the secret behind many of the pillowy milk breads, cinnamon buns and tear-and- share rolls found in bakeries today.