Baked buns with chocolate filling
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500 g plain flour 3 tbsp granulated sugar 150 ml whipping cream 100 ml milk 1 packet dried yeast 1 pk egg 50 g softened butter
Chocolate fillingChocolate fillingChocolate filling
Chocolate filling/h3> 100 ml whipping cream 150 g dark chocolate 1 KL vanilla extract or packet vanilla sugar 1 pinch salt
For the top
a little butter a little cane sugar
At our house, buns are always a small feast. Instead of jam or cottage cheese, today I whipped up a chocolate-ganache and added the rest of the cream to the batter.
Place the flour in a large bowl, add the sugar, stir and make a well in the centre.
Pour in the lukewarm cream and milk, add the yeast and let the starter activate for 10 minutes.
Then add the whole egg, softened butter and work the dough by hand into a whole loaf.
Cover the dough and let it rise for about 60 minutes.
In the meantime, heat the cream (100 ml) in a saucepan with the vanilla (extract al. sugar). Just before the boiling point, remove from the heat and stir in the chopped chocolate. Add a pinch of salt, stir and cover the mixture with cling film and refrigerate for about 30 minutes.
Work the risen dough on a floured board, roll it out to a thickness of about 0.5 cm and cut out larger circles with a glass.
Place a teaspoon or so of chocolate filling in the centre and shape the circle into a small bun.
Place the filled buns in a buttered and floured baking dish, cover and leave to prove for a further 30 minutes.
Before baking, brush the buns with melted butter and sprinkle with cane sugar.
Bake at 170°C for about 40 minutes.