Bak'n with Em
Hello Chef Blog
You know when you just sort of have a hankering for soft and fluffy chocolate buns that literally disintegrate on your tongue with every bite? This basic chocolate buns recipe will show you how to create tasty sweet rolls at home.
– Bread flour or all-purpose flour works!
– Yeast: This bread uses either instant yeast or active dry.
– Butter: unsalted butter, room temperature
– Warm Milk: Provides food for the yeast
– Eggs: For richness.
– Filling: Omit Nutella and use chocolate chips instead or add cocoa powder to the filling.
Pour the Wet Ingredients: Slowly pour in warm milk, eggs, and butter. So keep mixing until the dough begins to come together.
Making the perfect chocolate buns: Shaping dough For an in depth guide for perfect buns each time
Pulling up and around, bring in all sides of the dough so they meet overtop, well this is your plop
What really take these chocolate buns from good to over the top amazing is that right choice of filling.
Storage
Store buns in airtight container on the counter for up to 3 days. If you realise that they are drying, then reheat the pumpkin cookies into microwave and consume.
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Freezing
To keep the buns fresh longer, freeze them separately in plastic wrap. Reheat, thaw at room temperature and pop in the oven for a few mins.
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