Difference between revisions of "Chocolate Buns"
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* 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.) |
* 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.) |
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* Add the flour, remaining sugar, and butter. Mix to the bowl until kneadable. |
* Add the flour, remaining sugar, and butter. Mix to the bowl until kneadable. |
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* Knead a clean surface for 5 minutes. The dough should become smooth and elastic. |
* Knead a clean surface for 5 minutes. The dough should become smooth and elastic. (Frank doesn't flour the kneading surface, as he doesn't want to change the proportion of milk and flour. Nicole does flour it, or she finds it sticks to everything). |
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* 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. |
* 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. |
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* Bake at 160C for 20 minutes. |
* Bake at 160C for 20 minutes. |
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Latest revision as of 16:19, 6 May 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. (Frank doesn't flour the kneading surface, as he doesn't want to change the proportion of milk and flour. Nicole does flour it, or she finds it sticks to everything).
- 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'
