Maślane bułeczki z czekoladą. Buttery chocolate buns.
I just love yeast dough – brings memories of my grandma Zosia who baked a lot of it, mainly as a strudel filled with cocoa or apples. She kneaded it in a bowl or a huge pot and proofed it under a tea towel.
I have always liked baking with yeast and since I got myself a proper kitchen robot and the dough “kneads itself”, I do it regularly.
Buttery chocolate buns
The recipe comes from the LadyKitchen blog, I did however change it a bit: a quarter of flour has been replaced with wholemeal and the raisins have been skipped – our kids don’t like them in cakes, only as nibbles.
Time Planning
We need 3-3.5 hours. 20 minutes to prepare and knead the dough. 1.5-2 hours for proofing, about 30-45 minutes for second proofing ad 20-30 minutes for baking.Ingredients
This is enough for 12 quite large buns.
- 250 ml warm milk
- 110 g melted and cooled down butter
- half of a 250 ml cup sugar
- 2 eggs
- a pinch of salt
- 4 250 ml cups wheat flour (1 wholemeal + 3 plain)
- 3 flat teaspoons dry yeast
- 1 tablespoon vanilla paste/essence (can be skipped)
- 2 tablespoons chopped dark chocolate or dark chocolate chips
Buttery chocolate buns
Instructions
- Warm the milk up. I do it with butter in one saucepan. Sometimes you may need to cool it down a bit if it comes out too warm
- Throw everything into a bowl, add milk with butter and knead with a dough hook, or by hand with a spoon, or just by hand
- Cover the bowl and put it away until the dough at least doubles in about 1.5-2 hours
- Take the dough out of the bowl and divide into 12 portions. Shape the rolls
- Put the rolls on a baking tray lined with baking paper and leave covered for the final proofing for 30-45 minutes
- Set the oven to about 170-180 C degrees. Know your oven
- Coat the buns with milk or a whisked egg
- Put them into the oven for about 20 minutes until golden-brown
Buttery chocolate buns
They are just delicious, buttery and soft. It’s a great alternative to the buttery buns offered at the store. You can add a lot of extras: raisins, cranberries, or more chocolate. Next time I will chop the chocolate a bit coarser to have some chunks in the buns, but thanks to it they had a nice chocolatey colour.
