Chocolate Buns

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'