Spicy Chocolate Buns

AuthorBobCategory

Spicy Chocolate Buns - Deliciously light buns made with chocolate yeast dough, coated in Milk and Plain Chocolate.

Spicy Chocolate Buns

Yields12 Servings

 400 g Plain Flour
 25 g Cocoa Powder
 1 pinch Salt
 75 g Caster Sugar
 10 fl oz Milk (Tepid)
 25 g Fresh Yeast
 0.50 tsp Bun Spice
 50 g Butter (Melted)
 Egg
 125 g Plain Cooking Chocolate
 125 g Milk Cooking Chocolate

1

In a small dish mix the yeast and 25g sugar and work the yeast until it becomes a liquid.

2

Place the flour, salt, 50g sugar and the cocoa into a machine mixing bowl and blend lightly.

3

In a jug, whisk together the milk, egg, melted butter and bun spice. Then add the worked yeast mixing thoroughly.

4

Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

5

Place the dough on a floured surface and knead for 2-3 minutes. Form into a large ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 1 hour.

6

After 1 hour, transfer the dough to a floured surface and roll into a sausage shape. Cut the dough into 12 equal pieces.

cut chocolate dough

7

Take each piece of dough and mould into a small ball using the palm of your hand.

rolling chocolate dough

8

Place the balls of dough regimentally onto a non-stick baking tray.

9

Cover very lightly with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size.

10

Pre-heat your oven to 180ºC.

11

After the buns have proved, bake in the oven for 12 minutes.

12

Melt the milk and dark chocolate in a dish over boiling water.

13

Remove the buns from the oven and allow to cool for 10 minutes.

Gripping the base of each of the buns, dip the tops into the melted chocolate and allow to rest on a tray until set.

Ingredients

 400 g Plain Flour
 25 g Cocoa Powder
 1 pinch Salt
 75 g Caster Sugar
 10 fl oz Milk (Tepid)
 25 g Fresh Yeast
 0.50 tsp Bun Spice
 50 g Butter (Melted)
 Egg
 125 g Plain Cooking Chocolate
 125 g Milk Cooking Chocolate

Directions

1

In a small dish mix the yeast and 25g sugar and work the yeast until it becomes a liquid.

2

Place the flour, salt, 50g sugar and the cocoa into a machine mixing bowl and blend lightly.

3

In a jug, whisk together the milk, egg, melted butter and bun spice. Then add the worked yeast mixing thoroughly.

4

Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

5

Place the dough on a floured surface and knead for 2-3 minutes. Form into a large ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 1 hour.

6

After 1 hour, transfer the dough to a floured surface and roll into a sausage shape. Cut the dough into 12 equal pieces.

cut chocolate dough

7

Take each piece of dough and mould into a small ball using the palm of your hand.

rolling chocolate dough

8

Place the balls of dough regimentally onto a non-stick baking tray.

9

Cover very lightly with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size.

10

Pre-heat your oven to 180ºC.

11

After the buns have proved, bake in the oven for 12 minutes.

12

Melt the milk and dark chocolate in a dish over boiling water.

13

Remove the buns from the oven and allow to cool for 10 minutes.

Gripping the base of each of the buns, dip the tops into the melted chocolate and allow to rest on a tray until set.

Spicy Chocolate Buns

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