Monday, October 27, 2008

Chocolate-Filled Buns

This recipe really captured my interest when I first saw it. I have always enjoyed any kind of pastry with chocolate in it. These are delicious! This recipe comes from the November 2007 issue of Cooking Light Magazine. The recipe calls for the dough to be made and then refrigerated overnight. However, be warned you will have to punch down the dough several times (or use a gigantic bowl!) so I wouldn't recommend making up the dough right before you go to bed. You need to be able to keep and eye on it and punch it down about 3-4 times in a 4-6 hour period before it will get cold enough to slow down the yeast activity.

1 1/2 cups whole wheat flour (about 7 oz.)
1/4 cup sugar
1 1/2 teaspoons salt
2 packages quick-rise yeast (about 4 1/2 teaspoons)
3/4 cup fat free milk
1/2 cup water
2 tablespoons butter
2 tablespoons canola oil
1 large egg
2 1/4 cups bread flour (about 10.5 oz.)

Cooking spray
3 1/2 oz. semisweet chocolate, chopped
1 large egg white, lightly beaten
  • Lightly spoon whole wheat flour into dry measuring cups, level with a knife. Combine whole wheat flour, sugar, salt, and yeast in a large bowl, stir well with a whisk.
  • Combine milk, water, butter, and canola oil in a microwave-safe bowl; microwave on high for about 2 minutes, stirring every 30 seconds until mixture is warm (100-110 degrees). Add milk mixture to flour mixture; stir 1 minute. Measure and add bread flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead 2 minutes.
  • Place dough in a large bowl coated with cooking spray. Lightly coat top of dough with cooking spray, cover and refrigerate overnight. Don't forget to check on it and punch it down if needed!

The next day:

  • Preheat oven to 375 degrees. Chop chocolate and refrigerate it for a little while to prevent melting when you start forming the buns.
  • Turn dough out onto a lightly floured work surface and punch down. Divide into 16 equal pieces, rolling each into a ball (I find a kitchen scale very helpful for this). Working with one ball at a time (cover remaining dough to prevent drying), roll dough into a 5-inch circle. Place about 1 1/2 teaspoons chocolate in the center of the circle. Roll up dough tightly, jelly-roll style; pinch seams to seal. Place buns, seam side down, on a baking sheet coated lightly with cooking spray (or use parchment paper). Tuck ends under and cover. Repeat until all the buns are prepared this way.
  • Lightly coat formed buns with cooking spray, cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in size.
  • Lightly brush tops with egg white. Bake at 375 degrees for 17 minutes or until lightly browned (only took 15 minutes in my oven). Cool on a wire rack.

These buns really turned out nicely. I think they would be perfect for a brunch with fruit salad and some type of egg dish, or just as a snack with coffee or tea. By my calculations, they are 186 calories per bun.

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