Sticky Chocolate Buns

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Uhhh! I'm salivating just at the thought of eating one of this delicious buns. They're soft and fluffy and filled with chocolatey goodness. You have to try them for yourself because words don't do it any justice!

I have also made these using sultanas and its been equally delicious. There are so many flavours you can experiment with, so mix and match until you get the one that tingles your taste buds.

Sticky Chocolate Buns

Makes about 12 buns

For the dough:
1x7g dried sachet yeast
275 ml warm milk
1 egg
450g White Wings plain flour
25g CSR caster sugar
1 tsp salt
50g unsalted butter, melted
1 cup Nestle milk/dark chocolate buttons 

For the filling:
50g butter
2 tsp cinnamon
1/3 cup CSR brown sugar

For the sugar syrup:
1/4 cup CSR sugar dissolved in 2tbsp boiling water

For the coffee icing:
2 cups CSR icing sugar
20 ml espresso coffee

Dissolve the yeast in the milk. Whisk in the egg. Fold in the flour, sugar, salt. Add the butter and mix well. Leave for 10 mins. Add the chocolate buttons.

Lightly oil an area and lightly knead the dough. Return to the bowl and leave it for another 10 mins. Knead it twice more at 10 min intervals, then cover it and let it rise double its size, about an hour.

Flour an area and roll out the dough into a large rectangle.

Melt the butter and stir in the cinnamon and brown sugar. Spread the filling evenly around the dough until all areas are covered.

Roll up the dough tightly and cut into thick pieces, about 3cm thick. Place tightly into a rectangular pan, cover and let it rise for about 30 mins.

Bake at 220C for about 15 mins or until golden.

Mix the icing sugar and espresso until its at a thick consistency.

Freshly out of the oven, glaze the buns with the sugar syrup and serve with the coffee icing or by itself. Either way its super delicious!

1 comment:

  1. Nom no, nom nommmm! As annoying as those words are they were the only way I could describe how good these look!!


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