Day 1:

Steep the chai in hot milk for about 5-7 minutes, then strain. Let the milk cool to lukewarm. Whisk milk, yeast, and 1 tsp sugar together in the bowl of a stand mixer. Let it sit for 5-10 minutes, then whisk in the eggs. Is using vanilla, add it here. Mix the dry ingredients together, then pour em in. Mix on medium to a shaggy dough. Add butter, 1 piece at a time, letting it fully incorporate before adding the next. Knead for another 5-10 minutes, until smooth and elastic. Cover the bowl with plastic wrap and chill in the fridge overnight.

Day 2:

Remove the bowl from the fridge, and let it sit at room temperature for 3 hours. Split into 2 balls, and decide what kind of loaf you’ll make.

Braided:

Roll into a long oval. Cut 3 strands, leaving an inch still connected. Roll each strand a bit to smooth and lengthen. Braid them together, then set in a loaf pan with the ends tucked slightly under.

Nantaise:

Break a dough ball into 8 pieces, and gently roll them into balls. Put em in the pan in a zig zag type pattern, and let rise for an hour

Bake at 325 for 35-45 minutes. If making savory, brush with an egg white before baking. For sweet, brush with simple syrup immediately after taking out, then again with another layer after 10 minutes. Either way, let them cool for a bit in the pans before gently flipping onto a rack to cool.