Difference between revisions of "Chocolate Buns"
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(weight of almond milk) |
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* 2 tsp active dry yeast |
* 2 tsp active dry yeast |
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* 5 tbsp sugar |
* 5 tbsp sugar |
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* 180ml lukewarm milk |
* 180ml lukewarm milk (200g almond milk) |
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* 340g plain flour |
* 340g plain flour |
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* 40g melted butter |
* 40g melted butter |
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Revision as of 21:23, 22 April 2020
Ingredients
- 2 tsp active dry yeast
- 5 tbsp sugar
- 180ml lukewarm milk (200g almond milk)
- 340g plain flour
- 40g melted butter
- 80g dark chocolate
Method
- Place the yeast, 2 teaspoons of sugar, and milk in a mixing bowl. Mix and set aside for 5 minutes until the yeast is bubbling. (The sugar at this stage is just to feed the yeast.)
- Add the flour, remaining sugar, and butter. Mix to the bowl until kneadable.
- Knead a clean surface for 5 minutes. The dough should become smooth and elastic. I don't flour the kneading surface, as I don't want to change the proportion of milk and flour.
- Divide dough into 6 pieces. Roll into balls, then squash into oval shapes. Place some chocolate in the middle and then fold closed. Place on glad-bake, cover (e.g, with an overturned mixing bowl), and leave to rise for an hour. The dough should double.
- Bake at 160C for 20 minutes.
Best served warm. They can be heated for 20 seconds in the microwave the next day.
Source
Donna Hay 'Simple Essentials - Chocolate'
