For 4 people
For 4 people
Start by bringing the milk and tea leaves to a boil. Once the mixture has reached a boil, remove the pan from the heat and let it steep for about 5 minutes.
Once the infusion is complete, strain the milk, making sure to squeeze out the tea leaves to extract the maximum flavor. Reserve 2 tablespoons of the jasmine-infused milk for the topping, and use the rest to make the dough.
In a bowl, combine the flour, salt, sugar, and yeast. Then add the butter, eggs, and reserved jasmine-infused milk. Mix all ingredients well and knead until you get a soft, smooth dough. Cover the bowl and let the dough double in size at room temperature for about 1 hour.
To make a spreadable mixture, combine all ingredients, including the half-and-half and reserved jasmine milk. Be sure to thoroughly incorporate the ingredients until smooth and evenly combined.
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