Chocolate Swirl Buns

Last night was the homecoming dance at school and I would be remiss if I didn't post at least one picture of the event. 



















Earlier in the week was the homecoming parade.

The town that my children attend school is the epitome of small towns.  (Think Mayberry, USA)   I love the little town and sometimes I forget that even though it's within a 30 minute drive from Atlanta, they are light years away from big city living.  Filled with farms and wide open spaces, this tiny little town is home to some of the friendliest people that I have ever met.  Like most small towns that I have been a part of, they have a strong sense of community and they're rooted in their traditions.  One of their traditions is to hold the homecoming dance in the school cafeteria right after the Friday night homecoming football game.  It's very informal.  (Cowboy boots and jeans seem to be the preferred wardrobe.)  It's a lot different than the homecoming dances that I went to (MANY years ago) but it's a long standing tradition and they are not about to change it.

Saturday morning is the perfect time for a big family breakfast.  Start a new tradition in your house this weekend and make a batch of these chocolate swirl buns.  They are delicious. 

Chocolate Swirl Buns

Yield: 12 buns

Ingredients

For the dough:
½ cup (120 ml) whole milk, 105-110˚ F
¼ cup (50 grams) granulated sugar
2 tsp. instant (rapid rise) yeast
1 large egg, at room temperature
2 cups (250 grams) all-purpose flour
½ tsp. salt
3 tbsp. (45 grams) unsalted butter, at room temperature
For the filling:
8 oz. (225 grams) bittersweet chocolate, coarsely chopped
¼ cup (50 grams) granulated sugar
½ tsp. ground cinnamon
Pinch of salt
3 tbsp. (45 grams) unsalted butter, at room temperature
To finish:
1 large egg beaten with 1 tbsp. milk or cream

Directions

Combine dry ingredients.

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  In the bowl of an electric mixer, combine the milk, sugar, and yeast and stir to blend.
  
  
  
  
  
  
  Add the egg, flour, and salt, and mix on low speed until a sticky dough begins to form.
  
  
  
  
  
  
  
  
  
  
  Mix in the butter until incorporated.  Using the dough hook, knead on low speed for 10 minutes.
  
  
  
  
  
  Transfer the dough to a bowl greased with butter and cover with plastic wrap or a clean kitchen towel.  Let rise until doubled in bulk, about 1 hour.
   
  
  
  
  Meanwhile, make the filling.  Combine the chocolate, sugar, and cinnamon in the bowl of a food processor.  Process in pulses until the chocolate is finely chopped with some parts almost powdery.  Add the butter and pulse again until incorporated.
  
  
  
  
  Confession time:  I ate the entire bar of chocolate before it ever made it to the filling.  Lesson learned?  Don't open the chocolate until just before I need to use it.  (It was totally worth it though.)
  
  
  
  
  Generously butter the wells of a muffin tin.  Once the dough has risen, turn it out onto a well floured work surface and gently deflate.  Let rest for 5 minutes.  Roll into a very large rectangle, about 12 x 20 inches, sprinkling with flour as needed to prevent sticking.
  
  
  
  
  Sprinkle the filling over the surface of the dough.
   
  
  
  
  Tightly roll the dough up into a log, encasing the filling in a spiral pattern.
  
  
  
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  • Use a sharp serrated knife to slice the log into 12 equal pieces.  
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  •  Place each slice into the prepared muffin tin, with the cut side facing up.  Cover loosely with plastic wrap* or a towel and
  
  
  
  
  
  
  
  
  
  
    Let rise 30 minutes.
  
  
  
  
  
  
  
  
  Preheat the oven to 350˚ F.  Lightly brush the tops of the buns with egg wash.  Bake for 15-20 minutes or until puffed and golden brown.
  
  
  
  
  
  
  
  
  
  Transfer to a cooling rack and let cool briefly.
  
  
  
  
  
  
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• I had some leftover cream cheese frosting in my refrigerator so I spread a little on top of the warm buns - yum.   (That's all I can say.)
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  Ciao!
  
  
  
  

  Chocolate Swirl Buns

  Yield: 12 buns

  Ingredients

  For the dough:
  ½ cup (120 ml) whole milk, 105-110˚ F
  ¼ cup (50 grams) granulated sugar
  2 tsp. instant (rapid rise) yeast
  1 large egg, at room temperature
  2 cups (250 grams) all-purpose flour
  ½ tsp. salt
  3 tbsp. (45 grams) unsalted butter, at room temperature
  For the filling:
  8 oz. (225 grams) bittersweet chocolate, coarsely chopped
  ¼ cup (50 grams) granulated sugar
  ½ tsp. ground cinnamon
  Pinch of salt
  3 tbsp. (45 grams) unsalted butter, at room temperature
  To finish:
  1 large egg beaten with 1 tbsp. milk or cream

  Directions

  • In the bowl of an electric mixer, combine the milk, sugar, and yeast and stir to blend.  Add the egg, flour, and salt, and mix on low speed until a sticky dough begins to form.  Mix in the butter until incorporated.  Using the dough hook, knead on low speed for 10 minutes.  (The dough will still appear loose and quite sticky, but it will firm up as it rises.)
  • Transfer the dough to a bowl greased with butter and cover with plastic wrap or a clean kitchen towel.  Let rise until doubled in bulk, about 1 hour.
  • Meanwhile, make the filling.  Combine the chocolate, sugar, and cinnamon in the bowl of a food processor.  Process in pulses until the chocolate is finely chopped with some parts almost powdery.  Add the butter and pulse again until incorporated.
    
    Generously butter the wells of a muffin tin.  Once the dough has risen, turn it out onto a well floured work surface and gently deflate.  Let rest for 5 minutes.  Roll into a very large rectangle, about 12 x 20 inches, sprinkling with flour as needed to prevent sticking.
    
    Sprinkle the filling over the surface of the dough.  Tightly roll the dough up into a log, encasing the filling in a spiral pattern.
    
    
    • Use a sharp serrated knife to slice the log into 12 equal pieces.  Place each slice into the prepared muffin tin, with the cut side facing up.  Cover loosely with plastic wrap* or a towel and let rise 30 minutes.
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    • Preheat the oven to 350˚ F.  Lightly brush the tops of the buns with egg wash.  Bake for 15-20 minutes or until puffed and golden brown.  Transfer to a cooling rack and let cool briefly.  Gently unmold the buns and let cool until just warm.  Serve warm and enjoy!
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    Smitten Kitchen