Description
Delight in these Swirled Chocolate Buns, a perfect combination of soft, fluffy dough and rich, bittersweet chocolate filling. This recipe guides you through making a homemade yeast dough filled with a luscious cocoa and chocolate mixture, twisted into beautiful buns and baked to golden perfection. Ideal for a comforting breakfast or an indulgent snack.
Ingredients
Scale
For the Dough
- 1 ⅓ cups warm milk (320 ml)
- ⅓ cup sugar (70 g)
- 0.9 oz fresh yeast (25 g)
- 1 large egg (room temperature)
- ¼ cup melted butter (60 g)
- 4 ⅓ cups flour (560 g)
- 1 tsp salt (7 g)
For the Filling
- 3.5 oz bittersweet chocolate (100 g)
- ½ cup butter (100 g)
- ¾ cup cocoa powder (75 g)
- ¾ cup powdered sugar (75 g)
- ¼ cup oil (60 ml)
For the Egg Wash
- 1 egg (beaten)
Instructions
- Activate the Yeast: In a large bowl, mix the warm milk and sugar. Add the fresh yeast and let it sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the Dough: Add the egg, melted butter, and salt to the yeast mixture, then gradually incorporate the flour while stirring to form a soft dough.
- Knead the Dough: Knead the dough on a floured surface until it is soft and elastic. Place the dough in a bowl, cover it, and let it rise in a warm place for 1 hour or until it doubles in size.
- Make the Filling: Melt the bittersweet chocolate and butter together in a microwave or over a double boiler. Remove from heat and stir in cocoa powder, powdered sugar, and oil until smooth. Allow it to cool slightly.
- Roll and Layer Dough: Divide the risen dough into two equal parts. Roll each into a large rectangle. Spread half of the chocolate filling over one rectangle, leaving a small border around the edges.
- Fold and Roll: Fold the dough in half over the filling and gently roll it out again to flatten slightly.
- Add More Filling and Fold Again: Spread more filling on half of the folded dough, then fold it again. Trim any rough edges, reserving the trimmings to make smaller buns.
- Prevent Sticking: Flour the surface and dough continuously during rolling and folding to prevent sticking or tearing.
- Create Strips and Cuts: Roll the dough tightly one more time. Cut the dough into strips about 4 fingers wide. For each strip, make 3 vertical cuts in the center without cutting through to the edges to create a twistable shape.
- Twist and Shape Buns: Twist each strip and roll it to form a bun shape. Repeat for all strips and place the buns on a baking sheet lined with parchment paper.
- Second Proof: Cover the buns with a clean cloth and let them rise for 35 minutes until slightly puffed.
- Preheat Oven and Egg Wash: Preheat the oven to 375°F (190°C). Brush the tops of the buns gently with the beaten egg wash for a glossy, golden finish.
- Bake: Bake the buns for 35 minutes or until they are golden brown and cooked through.
- Cool and Serve: Allow the buns to cool slightly before serving. Enjoy warm to experience the best of the rich chocolate filling.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Keep the dough well-floured when rolling and folding to avoid tearing and sticking.
- Trimmed dough edges can be reshaped into smaller buns to avoid waste.
- Use high-quality bittersweet chocolate for a rich chocolate flavor.
- If the dough is too sticky, add a tablespoon of flour at a time until manageable.
- Egg wash can be substituted with milk for a less shiny finish.
- The buns are best enjoyed warm but can be reheated gently before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
