Chocolate & Cinnamon Buns //

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Ahhh what says winter warmer more than a cinnamon bun? But these ones come with a delicious twist… chocolate! Anything’s better with a bit of chocolate, right? These are particularly nice with a steaming mug of hot chocolate for dunking.

Dough:

500ml warm milk

40g fresh yeast (or 2 x 7g packets)

200g unsalted butter, melted

2 tsp vanilla paste

2 tbsp ground cinnamon

1 egg, beaten

1 kg plain flour

Filling:

75g dark chocolate, grated

100g unsalted butter, melted & cooled

200g dark muscovado sugar

3 tbsp ground cinnamon

. Put the milk, sugar, yeast, cinnamon, melted butter and whole beaten egg into a bowl (preferably a freestanding mixer with dough hook) and combine until smooth. Add the flour into the bowl a spoonful at a time, mixing continuously until the mixture is all combined and is coming away from the sides slightly.

. Place in a large, lightly floured bowl and cover with clingfilm. Leave to rise for 45 mins – 1 hour, or until the dough has doubled in size.

. Whilst you are waiting for it to rise, make the filling. Weigh out your sugar and mix with a wooden spoon to get rid of any lumps. Beat the grated chocolate, melted butter, and cinnamon together until the form a smooth paste.

. When the dough has risen, knock it back to release the air, then tip onto a lightly floured surface. Roll out the dough into a rectangle about 1cm thick, it should be approximately 30cm x 60cm.

. Spread your filling evenly all over the dough with a pallette knife, right up to the edges.

. Starting with a long edge, roll the dough fairly tightly into a long sausage, without stretching it. Once rolled, neaten your rough edges, and cut into slices about 5cm long. Place these onto baking paper on a tray and cover with clingfilm, and leave to rise for another 30 minutes.

. Pre-heat your oven to Has Mark 6, 200c. Beat another egg and add some water to make an egg wash, then brush over the top of your buns.

. The buns increase in size so don’t pack them too closely together in your tray.

. Bake for 10 minutes at 200c, then reduce heat to 180c/Gas Mark 4, and bake for another 20 minutes, or until the bases sound hollow to tap and are clearly cooked through.

. Once cooked, put onto a cooling rack and leave to cool.

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