Combining cocoa and rich dark chocolate with a light, buttery pastry, these delicate buns are a delicious treat
Ingredients
- For the dough:
- 200ml milk
- 100g butter, softened
- 3 tbsp golden caster sugar
- 250g plain flour
- 250g strong white flour
- 1½ tsp quick yeast
- 2 eggs, lightly beaten
- dash rapeseed oil
- For the filling:
- 1 tbsp butter, softened
- 5 tsp cocoa powder
- 65g light muscovado sugar
- 100g dark chocolate, broken into small even pieces
Method
- To make the dough, gently melt the butter with the milk and set aside to cool to room temperature.
- Stir the caster sugar, both of the flours and the yeast together. Make a well in the centre and add the eggs and the butter mixture. Bring everything together with a spatula or wooden spoon. It will form a sticky dough.
- Oil a clean surface with the rapeseed oil and tip the dough from the bowl. Knead it for about ten minutes until the dough turns from sticky to smooth. Shape it into a ball and place it into an oiled bowl. Cover with a damp tea towel and leave in a warm place to rise to twice its size.
- To make the filling gently melt the butter and stir in the cocoa powder and sugar until the sugar. Set aside to cool then stir in the chocolate pieces.
- Lightly oil and twelve-hole bun tin and preheat your oven to 190°C.
- When the dough has doubled in size, turn it out onto a floured surface and form it into a rectangle about 14 inches by 10 inches in size. Spread the filling over the dough and then roll the dough up into a long sausage shape. Cut into 12 slices and place them into your prepared tin with the swirl visible. Allow to prove again for about half an hour.
- Bake for 15 minutes until baked through and golden on top.
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