Chocolate Swirl Buns

Pg A5 - Recipes - chocolate swirl bunsIngredients

Dough
1/ cup milk, 105-110º¼ cup sugar
2 teaspoons instant rapid rise yeast
1 large egg, room temperature
2 cups all-purpose flour
½ teaspoon salt
3 tablespoons unsalted butter, room temperature

Filler
8 oz. bittersweet chocolate, coarsely chopped
¼ cup sugar
½ teaspoon ground cinnamon
Pinch of salt
3 tablespoons unsalted butter, room temperature

Egg Wash
1 large egg beaten with 1 tablespoon milk

Directions

1. In the bowl of an electric mixer, combine the milk, sugar, and yeast; stir to blend.
2. Add the egg, flour, and salt, and mix on low speed until a sticky dough begins to form.
3. Mix in the butter until incorporated.
4. Using the dough hook, knead on low speed for 10 minutes. (The dough will still appear loose and quite sticky, but it will firm up as it rises.)
5. Transfer the dough to a bowl greased with butter and cover with plastic wrap or a clean kitchen towel. Let rise until doubled in bulk, about 1 hour.
6. Meanwhile, make the filling. Combine the chocolate, sugar, and cinnamon in the bowl of a food processor. Process in pulses until the chocolate is finely chopped with some part almost powdery. Add the butter and pulse again until incorporated.
7. Generously butter the wells of a muffin tin.
8. Once the dough has risen, turn it out onto a well-floured work surface and gently deflate. Let it rest for 5 minutes.
9. Roll the dough into a very large rectangle, about 12”x20”, sprinkling with flour as needed to prevent sticking.
10. Sprinkle the filling over the surface of the dough. Tightly roll the dough up into a log, encasing the filling.
11. Using a sharp serrated knife, slice the log into 12 equal pieces. Place each slice into the prepared muffin tin, with the cut side facing up.
12. Cover loosely with plastic wrap or a towel and let rise 30 minutes.
13. Preheat the oven to 350º. Lightly brush the tops of the buns with egg wash. Bake for 15-20 minutes or until puffed and golden brown.
14. Transfer to a cooling rack and let cool briefly. Gently remove the buns from the muffin tin and let cool until just warm. Serve warm or warm in microwave before serving.

Yield: 12 Rolls

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