Dark Chocolate Swirl Buns | The Official Website for Donal Skehan

Dark Chocolate Swirl Buns
Tuesday, August 23, 2011

Makes about 30 buns

400ml/14fl oz milk

110g/4oz butter

2 x 7g sachets of dried yeast

110g/4oz sugar

750g/1 ½lbs plain flour

½ teaspoon of salt

4 tablespoons of brown sugar

1 egg beaten

For the Filling:

110g/4oz butter, at room temperature

90g/3 ½oz sugar

100g of good quality dark chocolate

This recipe is based on my Swedish cinnamon buns from my first book Good Mood Food and shows just how adaptable the base recipe actually is. The dough is a fantastic sweet bread dough, which can take many different flavour variations in the filling. Try adding summer berries, chopped walnuts or lemon curd to the butter filling to mix it up!

The Method

Melt the butter in a large pot on a low heat, then add the milk.

When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, sugar and salt.

Slowly incorporate the flour a little at a time; be patient, as the mixture will eventually come together – you won’t be left with a sticky mess forever! You may need to add less or more of the flour to get the right consistency.

When the dough has taken shape and is no longer sticky, turn out onto a floured surface and knead for about 3-6 minutes, until the dough springs back when you poke it. Make it into a nice ball and leave the dough to rise in the bowl covered with a damp cloth for 45 minutes. Try and find somewhere warm, as the yeast will do its job a lot quicker.

While the dough is rising, prepare the filling. Beat the butter and sugar until combined and you have a nice spreadable mix.

When the dough has risen, cut it in half and roll it into a rectangle about 5mm thick, and then spread the filling all over and sprinkle with the chocolate.

Then, from the long side, roll the dough so you get a snail effect and slice into approximately 15 pieces. Place the slices in paper wrappers face up and coat with the beaten egg. Repeat the process with the second half of the dough.

Sprinkle the buns with a little brown sugar.

Bake the rolls in the oven at 220oC/425oF/Gas Mark 7 for about 8-10 minutes or until they turn golden brown and have puffed up. Enjoy!

Labels

Baking, bread, dark chocolate, flour, home baking, yeast

Likemamusedtobake

These look great Donal. I have been meaning to make the cinnamon ones for the hubs as he’s a cinnamon fan so I’ll try them first and then make this version for me. They look perfect for autumn baking.
Fatima

They look like “escargots” or French buns called Schneck in AlsaceYUMMY
http://twitter.com/megfarren Meghan Farren

@donalskehan what is “cream flour”
Mammyskitchen

Literally just taken the Cinnamon version out of the oven, they are SO good. Will try these next…
Elaine

Just about to try these, but could I make a little request please? Perhaps your pdf (for this recipe, haven’t checked others) could be re-jigged to fit on one page rather than three? Different font, reduced line spacing, use of tabs/tables for ingredients would work; would be delighted to help if you like!
http://www.donalskehan.com Donal Skehan

I’ll speak to our designer! Thanks for pointing it out though!
Criss Tinna

Que buenísimos!!!!
Mia

A great variation of the original cinnamon-swirls! My boyfriend loved the chocolatey ones and I made mine with raisins and almonds. Yummy!
Greetings from Bavaria!

Kitchen Hero: Great Food For Less!
April 26, 2012

Champion of the home cook, Donal Skehan, is back with a collection of tasty, easy-to-make dishes that cost less.. We all want to cook and eat great...

Enter your email address: