Description
Delight in these swirled chocolate buns that combine a soft, fluffy dough with a rich, bittersweet chocolate filling. Perfect for a decadent breakfast or an irresistible snack, these buns are beautifully twisted and baked to golden perfection.
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 yeast: In a large bowl, mix the warm milk and sugar, then add the fresh yeast. Let it sit for 10 minutes until frothy and bubbly, indicating the yeast is activated.
- Make dough: Add the egg, melted butter, and salt to the yeast mixture. Gradually incorporate the flour, mixing thoroughly to form a soft, elastic dough.
- Knead and rise: Knead the dough well until smooth and elastic. Cover with a towel and let it rise in a warm place for 1 hour until doubled in size.
- Prepare filling: Melt bittersweet chocolate and butter together using a microwave or double boiler. Remove from heat and stir in cocoa powder, powdered sugar, and oil until smooth. Allow to cool slightly.
- Shape dough rectangles: Divide the risen dough into two equal parts and roll each into a large rectangle on a floured surface.
- Layer filling and fold: Spread half of the chocolate filling onto one rectangle leaving a border, fold the dough in half, then roll gently. Spread more filling on half of the folded dough and fold again. Trim excess dough from imperfect edges and save for smaller buns.
- Roll and cut: Keep flouring the surface and dough to avoid sticking or tearing. Roll out the dough tightly, then cut into strips about four fingers wide. Make three vertical cuts in the center of each strip without cutting all the way through the edges.
- Twist and form buns: Twist each strip and roll it to create a twisted bun shape. Continue with all strips and place the buns on a parchment-lined baking sheet. Cover and let rise for 35 minutes.
- Bake buns: Preheat oven to 375°F (190°C). Brush buns with beaten egg for a shiny crust and bake for 35 minutes until golden brown and cooked through.
- Cool and serve: Allow buns to cool slightly on a rack before serving. Enjoy them warm for the best chocolate experience.
Notes
- Use room temperature ingredients to help the dough rise properly.
- Keep flour handy when rolling and shaping to prevent sticking and tearing.
- Trimmed dough pieces can be rolled into smaller buns to avoid waste.
- Ensure not to cut the strips completely through to maintain the twisted structure.
- Baking time may vary slightly depending on your oven, watch for golden color as an indicator.
Nutrition
- Serving Size: 1 bun
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
