Description
Swirled Chocolate Buns are soft, fluffy, and packed with rich bittersweet chocolate filling. These buttery buns feature a beautifully twisted design that showcases the luscious chocolate swirls inside. Perfect as a dessert or indulgent snack, they are soft, moist, and full of chocolatey goodness.
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 the mixture becomes frothy, indicating the yeast is active.
- Mix Dough Ingredients: Add the egg, melted butter, and salt to the yeast mixture. Gradually incorporate the flour while mixing to form a soft dough.
- Knead the Dough: Knead the dough on a floured surface until it becomes soft, smooth, and elastic. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
- Prepare the Chocolate Filling: Melt the bittersweet chocolate and butter together in a microwave or over a double boiler. Once melted, remove from heat and stir in cocoa powder, powdered sugar, and oil until the filling is smooth. Set aside to cool slightly.
- Roll the Dough and Add Filling: Divide the dough into two parts. Roll each part into a large rectangle. Spread half of the chocolate filling over one rectangle, leaving a small border along the edges. Fold the dough in half and gently roll it out again.
- Layer and Trim: Spread more chocolate filling on half of the folded dough, then fold it again. Trim any uneven edges to create clean sides, using the trimmed dough to shape smaller buns.
- Flour the Surface: Continuously flour the surface and dough during rolling to prevent sticking or tearing, which can create holes in the dough.
- Cut and Twist: Roll out the dough tightly once more. Cut it into strips about four fingers wide. For each strip, make three vertical cuts in the center, taking care not to cut all the way through to the edges. Twist each strip and roll it into buns.
- Proof the Buns: Place the twisted buns on a baking sheet lined with parchment paper. Cover and let them rise for 35 minutes until slightly puffed.
- Bake: Preheat your oven to 375°F (190°C). Brush the buns with the beaten egg wash. Bake for 35 minutes or until golden brown and cooked through.
- Cool and Serve: Let the buns cool slightly before serving. Enjoy them warm for the ultimate melt-in-your-mouth chocolate experience.
Notes
- Use fresh yeast for best results and to ensure a good rise.
- Keep flouring the dough while rolling to avoid tearing and holes in the buns.
- Trimmed dough scraps can be shaped into smaller buns instead of discarded.
- Let the chocolate filling cool slightly before spreading to prevent melting the dough.
- Egg wash gives the buns a beautiful shiny golden finish.
- Baking time can vary based on your oven; check for golden brown color to ensure doneness.
Nutrition
- Serving Size: 1 bun
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
