Chocolate Buns
This recipe was scaled down from my mom’s recipe that makes 36 large cinnamon rolls! However, my husband dislikes cinnamon, so I created this chocolate recipe for him, which reminds us of babka. This recipe will make 9-10, which is just enough in my opinion.
Makes: 9-10 buns
For the dough (part 1):
3.7 fl. ounces (110ml) milk
1/4 cup (53g) sugar
1/16 cup (20g) butter
1 teaspoon rapid rise yeast
2 Tablespoons (31ml) water
1 egg
For the dough (part 2):
1/8 teaspoon salt
2 cups (250g) all-purpose flour
For the dough (part 3):
1/4 cup (62g) unsalted, soft butter (divided into 1/3rds)
For the filling:
1/16 cup (14g) soft butter
1/8 cup (25g) chopped chocolate
1/8 cup (25g) brown sugar
1 teaspoon cocoa powder
For the topping:
1/4 cup (50g) brown sugar
1 Tablespoon honey
1/8 cup (28g) soft butter
1 Tablespoon cocoa powder
nutmeg
Method:
In a small saucepan over low heat, scald the milk, butter and sugar. Cool to lukewarm.
In a food processor, place the cooled, scalded milk, yeast, water, and 1 egg. Blend for 5 seconds.
Next add the salt and flour to the food processor and blend until the mixture forms a ball. Add additional flour by 1/4 cup increments if needed. Let dough rest 5 minutes.
Roll out the dough into a 12”x18” rectangle, 1/2” thick.
Spread 1/3 of the butter over the center of the dough.
Fold the bottom 1/3 of the dough to the center third of dough, and spread 1/3 of the butter over this part of the dough.
Fold the top 1/3 of the dough down to the center third of dough, and spread the remaining 1/3 of the butter over this part of the dough.
Roll the dough out again into a 12”x 18” rectangle, 1/2” thick.
Place the dough into a greased bowl, cover and allow to rise in a warm place until doubled, about 1 hour.
Punch down the dough, and place in a sealed container and refrigerate for 6+ hours.In a small bowl combine the ingredients for the topping. Spread this evenly over the bottom of a 9-inch square baking pan.
Combine the ingredients for the filling.
Meanwhile, roll out the refrigerated dough into a 10”x12” rectangle.
Spread the filling evenly over the dough. Roll up like a jelly roll, starting with the 12” side. Cut into 9, 1 1/4” slices.
Place 9 slices, in each pan. Cover and let rest until doubled in size, about 45 minutes.
Bake 350F/180C for 20-25 minutes. Cool 1 minute and invert onto a wire rack.