Sunday Sweets: Chocolate Swirl Buns

Hmmm to make cinnamon buns or chocolate swirl buns? Which do you prefer? For me, I love chocolate with an undying passion, perhaps erring on the side of a little obsessive. But so what?

Lately I’ve been craving some sweet, sweet buns (and not that kind) so I thought it was time to whip some up. But then I was left with the decision.  Although, in all honesty it was an easy decision for me to make; whether I wanted cinnamon or choccie buns.

With a little help from my BFF Google, I was (surprise, surprise) lead to my favourite food site, Smitten Kitchen. After just a glance at Deb’s pics of her swirl buns, I knew I’d made the right choice.

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And if you are inspired to make these chocolate swirl buns now, you will have made the right choice too. Scout’s Honour! Ok, I’m not a Scout, but I can still say it, right?

**Oh, and pay close attention to Step 17 … it’s very important …

Ingredients

Dough
1/2 cup (120 ml) milk
1/4 cup (50 grams) plus a pinch of sugar
1 1/2 teaspoons (5 grams) active dry yeast
1 large egg, brought to room temperature
2 cups (250 grams) plain (all-purpose flour)
1/2 teaspoon salt
3 tablespoons (45 grams) unsalted butter, room temp

Filling
3 tablespoons (45 grams) unsalted butter, room temp
1/4 cup (50 grams) sugar
225g (1/2 pound)  chocolate
Pinch of salt
3/4 teaspoon ground cinnamon

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Steps

Preparing the dough:

1. Warm milk and a pinch of sugar – you want warm but not hot – err on the side of cooler. Add the dry yeast to the milk and let it sit for about 5 mins.
2. In a small bowl, whisk together egg and  1/4 cup sugar, then slowly whisk in yeast mixture.
3. In a standard mixer, combine flour and salt. Run mixer on low and add egg mixture, mixing until combined.
4. Add butter and mix until incorporated. It will get sticky! (here Deb tells us to switch to a dough hook and knead the dough for 10 mins on low speed. I don’t have a dough hooks – hands it was. Knead until sticky and stringy and ‘worrisome’ according to Deb.)
5. Cover loosely with cling wrap and let it rise for an hour or until doubled in size.

Meanwhile, prepare filling:

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6. Pulse your chocolate in a food processor with the salt, sugar, and cinnamon, until the chocolate is very finely chopped with some parts almost powdery.
7. Add butter and pulse machine until it’s distributed throughout the chocolate. (If you don’t have a food processor [buy one!] but you can just finely chop the choc and mix it with the sugar, salt, cinnamon and butter until it makes a chunky, thick filling. Set mixture aside.
8. Generously butter a standard 12-muffin tin; set aside.

To form buns:

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9. Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands. Let it rest for another 5 minutes.

10. Roll the dough into a large, large rectangle. The short sides should be a scant 11 to 12 inches. The other side can be as long as you can possibly roll it.
11. Sprinkle the filling evenly over the dough’s surface.
12. Tightly roll the dough back over the filling from one short end to the other, forming a 12 to 13-inch log.
13. With a sharp serrated knife, gently saw 1-inch segments off the log and place each in a prepared muffin cup.
14. Loosely cover buns with plastic wrap and let them rise for another 30 minutes.

Preheat your oven to 180°C (350°F).

15. Bake buns for 15 to 20 minutes, until puffed and brown.
16. Set buns on cooling rack.
17. Try not to burn your tongue as you greedily gobble down the buns, because I know no one will follow Step 16. 

THE VERDICT

Sorry, just excuse me as I finish wiping the chocolate from all over my face. I did not listen to step 16 and therefore I did not listen to step 17. It was just too warm and smelt so fresh and delicious as it came out of the oven I couldn’t wait! Thus … the chocolate everywhere on my face as I pretty much shoved my face into its warmth.

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It’s doughy, soft, sweet and I may have put a little too much salt because I’m arrogant and think I’m a brilliant free-pourer when I’m not. BUT I love sweet and salty together so it’s absolutely perfect for me. You also get that hint of cinnamon on every other bite which is just delightful. It just melts in your mouth and has a great chocolatey crunch too.

Foodies, this one’s a winner for sure!

 

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27 thoughts on “Sunday Sweets: Chocolate Swirl Buns

  1. These look so delicious! Your wonderful pictures are tempting me to make these so I just might have to haha.
    Smitten Kitchen is also one of my favorite food blogs. It’s amazing what google can do isn’t it? :)

  2. Oh my gosh. I literally re-read your description of the “…hint of cinnamon on every other bite which is just delightful. It just melts in your mouth and has a great chocolatey crunch” about four times. Cinnamon. Chocolate. Gorgeous crunchy bits and a soft interior. HEAVEN. Making these as soon as possible! xxx

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