Chai Pecan Buns

Chai frangipane rolled into a light, fluffy milk bread bun.

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
In the meantime, make the tangzhong. Add the 24g of flour and 100g milk to a microwave safe bowl. Whisk the two together, then microwave it for 30 seconds.
Mix the mixture again, and microwave for another 30 seconds. The mixture should resemble a thick paste. If not, keep microwaving in 10 second intervals until it does.
Once the yeast mixture starts to foam add all of the ingredients, including the tangzhong, into the bowl of a stand mixer fitted with the dough hook attachment.
Knead on medium speed for 10-20 minutes, until the dough is no longer sticking to the sides and bottom of the bowl and passes the windowpane test.
At this point you can either continue making the recipe in one day, or leave it overnight. If you're making the loaf in one day, shape the dough into a ball in the bowl, cover the bowl with a towel and leave it to rise in a warm environment until doubled in size (~1 hr.) If you're leaving the dough overnight, shape the dough into a ball in the bowl then cover the bowl tightly with plastic wrap and leave it in the fridge overnight.
Before it's time to roll out the dough, make the chai pecan frangipane.

In a small bowl, beat together the butter and sugar until smooth, then beat in the egg. Mix in the pecan flour, flour, salt, and chai spice then set aside.

Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air.
Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 18″ (30 x 46 cm) rectangle.
Place dollops of the frangipane over the dough, then spread it out evenly over the dough.
From the longer side, fold the dough down to cover 2/3 of the dough. Then, fold the other side up on top of the folded dough.
Use a pizza cutter or knife to slice 10 equally sized strips of dough.
Holding both ends of a strip of dough, twist the strip.
Roll the dough into bun, tucking the end piece of dough underneath the bun.
Repeat with the remaining strips of dough. Then, place the buns on a parchment lined baking sheet spaced evenly apart. Allow the buns to rise in a warm environment for 30 minutes, or until they have puffed up.
(Optional but recommended): Make an egg wash by whisking together 1 egg and 1 tbsp. milk. Brush the egg wash over each roll, then bake at 350°F / 175°C for 15-20 minutes. Use a thermometer to check when the rolls are done cooking (190°F / 88°C.)

Whisk together the powdered sugar, chai spice, and 1 tbsp. of milk. Add more milk to get your desired consistency.
Once the buns have cooled to room temperature, cover them with the glaze. Garnish with crushed pecans if desired, then serve and enjoy!