It was my mum’s birthday the other day and rather than a traditional birthday cake, she opted for birthday buns. As birthdays aren’t complete without chocolate in some shape or form I decided to make two different types of buns- Belgian/cinnamon mix buns and chocolate buns.
Considering this was my first attempt, I’d say they were a success. The resulting buns were light, sweet and buttery. The recipe below is a combination of several recipes that I found online and are much easier to make than you’d think. I used a brioche recipe so if you have some dough left over you can make a loaf or rolls with it
Ingredients for Brioche Dough:
1/3 Cup Lukewarm Water
1/3 Cup Lukewarm Milk
3 large eggs, at room temperature
12 oz butter, melted (I use salted but unsalted would do, or margarine if you prefer)
¼ cup caster sugar
3 ¾ cups all-purpose flour
2 (4 1/2 tsp) packets active dry yeast (if you’re using a bread machine use easy bake yeast)
Ingredients for Belgian/Cinnamon Mix Bun filling:
1/2 Cup Raisins and Sultanas
2 tbsp Softened butter
1 tbsp Light brown muscovado sugar
1 tsp Cinnamon
Ingredients for Chocolate Bun filling:
2 tbsp Chocolate Spread
1/2 cup Good quality chocolate cut into small chunks (I used Sweet P’s milk, white and dark chocolate)
- If using a bread machine, add the dough ingredients in the order listed and select the dough cycle, no need to do anything else.
If you don’t have a bread machine you can make your dough by hand but it may take a little longer. Combine the dough ingredients and mix until it starts to pull away from the sides of the bowl then remove the mixture and knead. Shape the dough into a ball and place in a bowl, then cover with cling film and leave to double in size. Knock back the dough by running a knife around the edge of the bowl and leave to rise again until it’s doubled its size.
- While the dough is proving make the filling for the Belgian/Cinnamon Mix Buns by combining the butter, brown sugar and cinnamon, then cover and leave to one side until ready to use.
Prepare for the Chocolate Buns by cutting the chocolate into small chunks.
- When the dough is ready place it onto a lightly floured surface and divide it into two. Add the raisins and sultanas to one half and knead it into the dough then roll it into a rectangle. Place the dough on a piece of baking parchment. Spread the cinnamon sugar butter onto the dough leaving a small gap around the edge of the dough and then roll the dough width ways like a swiss roll. Cut into slices and place on a baking tray slightly apart- cover with parchment and leave them to rise again until doubled in size.
- Roll the other half of the dough into a rectangle and place on a piece of baking parchment. Spread on the chocolate spread leaving a gap around the edges of the dough, and sprinkle on the chocolate. Roll the dough up and cut into slices then place on the baking tray slightly apart- cover with parchment and leave to double in size.
- Bake in the oven preheated to 180c for 15-20 minutes or until they are golden brown. Spoon the glaze over the buns while they are still warm, or if you prefer a more solid icing wait until they’ve cooled completely.
If you’re feeling adventurous why not top with a glace cherry, or drizzle melted chocolate and sprinkle chopped pecans onto the Chocolate Buns.
If you don’t want to eat them straight away they can be frozen once they’ve cooled, otherwise store in an airtight container and eat within 2 days.