Desserts/vanilla chai cakelettes

Makes: 2 10-inch braids

Active Time: 1 hour

Total Time: 3 hours

From: http://www.kingarthurflour.com/recipes/vanilla-chai-cakelets-recipe

Ingredients

cake

1 1/2 cups King Arthur Unbleached All-Purpose Flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter, softened

1/2 cup brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla bean paste

2 large eggs

1/2 cup sour cream

syrup

1/2 cup brewed chai tea

1 cup granulated sugar

Directions

Step 1

Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

Step 2

To make the cakelets: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

Step 3

Beat together the butter and sugars until light.

Step 4

Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

Step 5

Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

Step 6

Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

Step 7

Bake the cakelets for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

Step 8

While the cakelets are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

Step 9

Remove the cakelets from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

Step 10

Repeat with the remaining batter and syrup.