Friday, 4 October 2013

Chocolate swirl buns

Soft, fluffy yeast dough filled with chocolate and cinnamon - this is the perfect autumn snack. I know that yeast dough needs patience from the person who prepares it. But it is worth it. And those particular buns can be prepared day earlier, stored in the fridge and baked in the morning. Imagine having them for Saturday breakfast .... The recipe comes from this website.

Ingredients for 12 buns:
  • 120 ml milk
  • 50g sugar
  • 1 and 1/2 tsp dry yeast
  • 1 room temperature egg
  • 250g flour
  • 45g soft butter
  • 1/2 tsp salt

Pour the milk into a sauce pan add pinch of sugar and heat the milk up to the body temperature. The best way to check if the temperature is right is to put finger into a warm milk. If you don't feel the milk is too hot is perfect. Add the dry yeast and set aside. Let stand until foamy.

In a meantime put the sugar into a bowl add the egg and whisk with fork until creamy. Whisking continuously pour in slowly the milk mixture. 

Sift the flour and salt into an electric mixer bowl. With the dough hook  mix the flour and slowly pour in the milk mixture. Mix until all ingredients combine. Then add the butter and let it knead until butter is absorbed by the dough. Knead the dough for about 10 minutes. Transfer the dough to the greased bowl cover with a linen cloth and set aside to rise. 

Prepare the filling.

  •  45g butter
  • 50g sugar
  • 200g chocolate
  • 3/4 tsp cinnamon
Break the chocolate into smaller pieces and place them in a blender. Add the butter, sugar and cinnamon and blend until resemblance fine crumbs.
Set aside.

Prepare the muffin tin. Grease slightly each muffin nest.
When the dough is double in size transfer it on dusted with flour kitchen worktop. Punch and leave to rest for about 5 minutes.

Preheat the oven to 180C.

With a rolling pin roll the dough into a rectangle. Sprinkle with chocolate filling and roll along the longer side. With a sharp knife cut into 12 slices. Place each slice into prepared earlier muffin tin. Cover with linen cloth and set aside to prove for about half an hour.
If you planing to eat the buns for breakfast keep the muffin tin in a fridge overnight.

After half an hour brush the buns with mixture of whisked egg and milk. One egg and 2 tablespoons of milk. 

Insert into preheated oven. Bake for 15 - 20 minutes until well risen and golden.

Enjoy them warm or cooled down :)

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