Today feels like a day that could use some cheering up, so I’m posting these sweet little chocolate swirl pastries. What I love most about these is that they are small enough to enjoy and not feel terrible about (just ignore the ingredients) and the flavor is unlike anything you have tasted. The cinnamon/chocolate filling so delicious. One bite = instant smiles. The dough is very babka like, it’s basically your own personal little chocolate babka. My son absolutely loved them. It’s hard to get him to try something for the first time, but when chocolate is involved he’s in. He took one bit, smiled, and shook his little hip…he was smitten. They are a bit dangerous to have around though, as it’s hard to limit to just one. To save myself, I decided to bring them into the office as a treat. Needless to say, my colleagues enjoyed them…they didn’t even last an hour.
At first, the process seemed a bit overwhelming to me. I’ve made these a few times since (I mean they are amazing!), and once you get started, I think you’ll see that it’s really not. This was one of the first recipes I tried when making homemade breads became a kitchen goal reality for me. It’s possible that could why I have a particular fondness for these, but honestly the flavor is just…. Mmmmm (Is there an appropriate adjective for that?) I hope that these little chocolate delights will make you smile too.
For the dough
- 1/2 cup whole milk warmed to about 110-115 degrees
- 1/4 cup granulated sugar
- 2 tsp rapid rise yeast (aka bread machine yeast)
- 1 large egg
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3 tbsp unsalted butter at room temperature
For the filling
- 8 oz. chocolate, chopped
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- pinch of salt
- 3 tbsp unsalted butter
- To prepare the dough, warm the milk and a pinch of sugar to 110-115 degrees. If you do not have a thermometer to check, it's best to keep it on the cooler side. Sprinkle yeast over the mixture, add in sugar and egg and whisk together.
- In the bowl of your electric mixer, add in the flour and salt. With the mixture on low, add the egg mixture and mix until combined. Add in the butter and mix until incorporated. Switch to the dough hook and knead the dough for about 10 minutes. The dough will be very sticky. Butter a large bowl, place the dough in the bowl, cover with plastic wrap and let rise for about an hour or until doubled in size.
- Meanwhile, prepare the filling. Add the chocolate to your food processor. Pulse until the chocolate breaks up a bit. Add in the cinnamon, salt, and sugar and pulse until the chocolate mixture is a bit powdery. Add in the butter and pulse until the mixture comes together but is crumbly.
- Butter a 12-muffin tin and set aside.
- To form the buns, turn the dough out onto a floured surface. Roll is out into a large rectangle (about 11x20 inches). Sprinkle the chocolate mixture over the dough. Tightly roll the dough. With a sharp knife, slice the dough into 12 equal pieces. Place each slice into a prepared muffin well. Cover and let them rise for another 30 minutes.
- Preheat the oven to 350 degrees. Once the buns are ready, brush the tops with egg wash and bake for about 15-20 minutes. The buns should be golden brown. Set them out on a cooling rack and let cool, if you can, for 10 minutes before eating.
Recipe from Smitten Kitchen