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Dough
1. Combine together flour and yeast in a bowl.
2. Make a well in the centre of the flour and add brown sugar, salt, 50g of Bondi Chai, eggs, butter and milk.
3. Knead dough either by hand or using a mixer on low speed for 10 minutes. The dough should form into a nice ball and be slightly sticky. You may need to give it an extra knead on a lightly floured surface if the mixture is too sticky.
4. Transfer dough into a bowl and cover with plastic wrap.
5. Place the bowl in the oven and place a bowl of boiling water just under it.
6. Allow dough to rise for 1 hr 30 minutes.
7. After the dough has doubled in size, transfer it to a well-floured surface and roll it out into a rectangle to a 1cm thickness.
8. Spread raspberry jam over the dough (you can also add some fresh raspberries), leaving a 0.5cm margin at the far side of the dough.
9. Starting on the long end, tightly roll the dough up.
10. Cut into equal sections (about 9 or 10) with kitchen twine or a knife.
11. Place chai scrolls onto a pan with parchment paper, and cover with plastic wrap and a warm towel.
12. Let the chai scrolls rise again for 1 hour.
13. Preheat oven to 180 degrees Celsius and remove plastic wrap and towel.
14. Add some more raspberry jam on the rolls (you can also add some fresh raspberries) and spread some pearl sugar or demerara sugar on top.
15. Brush the top of the rolls with milk.
16. Bake chai rolls for 20 to 25 minutes (until slightly golden brown on the edges).
17. Remove from the oven and allow to cool.
Frosting
18. Combine cream cheese and Bondi Chai in a bowl.
19. Spread the mixture over the cooled rolls.
20. Dust with a little extra Bondi Chai and serve.
