Week 47 – Chocolate Bun


This recipe is very similar to a cinnamon bun, but the addition of chocolate makes it more decadent. The original recipe calls for huge amount of butter which I actually found was literally bubbling over while baking. So I have reduced the quantity of butter by half. It could also be perhaps for the reason that my chocolate bar was high on fat. Either ways you can judge this, if you are using a very good quality of dark chocolate use slightly more butter.


Chocolate Buns

Recipe adapted from Smitten Kitchen
Use my cinnamon swirl bread recipe. Omit the cinnamon filling. 1/2 the recipe which will make about 10 buns.

For the filling –

1 tbsp butter, at room temperature
1 tbsp granular sugar
100 gms of semi sweet chocolate, chopped roughly
1 tsp ground cinnamon (optional)

Pulse the chopped chocolate in a food processor. Make sure there are no bigger pieces, since this might effect the blender. Add the sugar and cinnamon, pulse till chocolate looks granular. Add the softened butter and pulse once more. The mixture will look grainy.

Roll the dough using a rolling pin. Spread the chocolate mix on the bread and gently roll it, very similar to a swiss roll. Cut the logs into around 1 inch pieces. Arrange them in a greased muffin tray, can also use a muffin cup. Cover or keep it in a oven and let rise for about 30 minutes. Bake it in a preheated oven at 180C for about 15 minutes, till the buns have browned.

Remove the buns and let it cool completely on wire rack.







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