Mięciutkie, puszyste maślane bułeczki, idealne na śniadanie, do śniadaniówki  do szkoły, na podwieczorek. Z kakao z cukrem, kawą, mlekiem…

Soft and fluffy buttery buns, perfect for breakfast, brunch, lunch, tea. With hot chocolate, coffee, milk…

I just love yeast dough – brings memories of my grandma Zosia who baked a lot of it, mainly as a strudel filled with cocoa or apples. She kneaded it in a bowl or a huge pot and proofed it under a tea towel.

I have always liked baking with yeast and since I got myself a proper kitchen robot and the dough “kneads itself”, I do it regularly.

Buttery chocolate buns

The recipe comes from the LadyKitchen blog, I did however change it a bit: a quarter of flour has been replaced with wholemeal and the raisins have been skipped – our kids don’t like them in cakes, only as nibbles.

Planning

We need 3-3.5 hours. 20 minutes to prepare and knead the dough. 1.5-2 hours for proofing, about 30-45 minutes for second proofing ad 20-30 minutes for baking.

Ingredients

This is enough for 12 quite large buns.

• 250 ml warm milk

• 110 g melted and cooled down butter

• half of a 250 ml cup sugar

• 2 eggs

• a pinch of salt

• 4 250 ml cups wheat flour (1 wholemeal + 3 plain)

• 3 flat teaspoons dry yeast

• 1 tablespoon vanilla paste/essence (can be skipped)

• 2 tablespoons chopped dark chocolate or dark chocolate chips

  

  Buttery chocolate buns

Preparation

1. Warm the milk up. I do it with butter in one saucepan. Sometimes you may need to cool it down a bit if it comes out too warm

2. Throw everything into a bowl, add milk with butter and knead with a dough hook, or by hand with a spoon, or just by hand

3. Cover the bowl and put it away until the dough at least doubles in about 1.5-2 hours

4. Take the dough out of the bowl and divide into 12 portions. Shape the rolls

5. Put the rolls on a baking tray lined with baking paper and leave covered for the final proofing for 30-45 minutes

6. Set the oven to about 170-180 C degrees. Know your oven

7. Coat the buns with milk or a whisked egg

8. Put them into the oven for about 20 minutes until golden-brown

   

   Buttery chocolate buns

They are just delicious, buttery and soft. It’s a great alternative to the buttery buns offered at the store. You can add a lot of extras: raisins, cranberries, or more chocolate. Next time I will chop the chocolate a bit coarser to have some chunks in the buns, but thanks to it they had a nice chocolatey colour.