Add all the listed chai spices into a jar, cover, and shake well to combine evenly. Store this blend in a cool, dry place until needed.

Measure all dough ingredients into the bowl of your stand mixer. Stir to combine into a rough dough.

Attach the dough hook and knead on low speed for 8-10 minutes until the dough is soft, smooth, and pulls away cleanly from the bowl forming a ball.

If the dough is too sticky, gradually add a little more flour to achieve the right consistency. If you don't have a stand mixer, knead by hand on a lightly floured surface for about 10 minutes.

Place the kneaded dough into an oiled bowl and cover. Let it rise at room temperature until it doubles in size and feels soft and pillowy, approximately 8-10 hours.

This process can take longer if your environment is cooler. Overnight fermentation is recommended for convenience.

Once the dough has finished its first rise, mix the whole cane sugar and chai spice blend in a small bowl.

Melt the vegan butter separately and keep it ready with a pastry brush.

Line a sheet pan with parchment paper.

Turn the risen dough onto an oiled surface and divide it into four equal portions.

Roll out each portion individually into a 1/4 inch thick round.

Transfer the first dough round onto the parchment-lined sheet pan, brush it with melted butter, and sprinkle one-third of the sugar-spice mixture evenly.

Repeat the rolling, buttering, and sugar-spice sprinkling with the remaining dough portions, stacking them atop one another, finishing with the last plain dough layer on top.

Place an inverted small glass in the center of the top dough circle to mark the center.

Using a sharp knife, cut from the rim of the glass to the outer edge into sixteen equal strips by first cutting into quarters, then eighths, and finally sixteenths.

Press the glass lightly to indent the center then remove it.

Take two adjacent strips and twist them away from each other to form a star point. Repeat with all remaining pairs to form an eight-point star.

Pinch the ends of each twisted point to seal.

Brush the twisted bread top generously with melted butter.

Cover with a clean tea towel and leave it in a warm place to proof for about 1 hour or until the bread puffs up visibly.

Preheat the oven to 400°F (204°C).

Place the bread in the oven and bake for 20 minutes.

Then lower the oven temperature to 350°F (177°C) and bake for an additional 10 minutes or until the bread is deeply golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and transfer it to a cooling rack.

Optionally brush with more melted butter for a glossy finish and dust lightly with confectioner’s sugar before serving.

The bread tastes best warm or at room temperature. Enjoy!