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These rye buns with chocolate pieces are both healthy and very delicious at the same time. Lagkagehuset is a Danish chain of bakeries which are selling traditional and modern bread and cakes. Chocolate, cinnamon, bun, what more could you want in a recipe?
You can cook traditional chocolate buns using 16 ingredients and 17 steps. Here is how you cook it.
Ingredients of traditional chocolate buns
- It's dough.
- It's 1 tbsp dry yeast.
- You need 2 cup warm water.
- It's 7 1/2 cup all purpose flour.
- It's 1/2 cup sugar, divided.
- It's 2 eggs.
- Prepare 1 stick margarine, room temperature.
- Prepare 1/2 cup oil.
- Prepare 1 tbsp salt.
- You need chocolate filling.
- It's 1 cup high quality dutch processrd cocoa.
- It's 2 1/4 cup sugar.
- Prepare 1 dash cinnamon.
- Prepare 1 oil, for smearing.
- It's glazing.
- Prepare 1 egg, lightly beaten.
This recipe for Chocolate Swirl Buns makes a soft, rich, buttery dough that's filled with a decadent filling of. In fact, traditional brioche buns are iconic Easter fare, with no Australian table complete without But for the ultimate taste of hot-buttered heaven, our easy recipe for chocolate hot cross buns is a taste. Traditionally they would have been brushed with a simple sugar glaze, I have instead opted for brushing the tops whilst still Traditional Chelsea Buns Step by Step. Rub the butter into the flour. · Chocolate Chip Hot Cross Buns - delicious, spicy, soft and fluffy buns stuffed with chocolate chips and marked with traditional flour cross, is perfect recipe for Easter.
traditional chocolate buns instructions
- FOR THE DOUGH: dissolve yeast and 1 tablespoon sugar in warm water in a small bowl.
- let it rest for 5 minutes until dissolved and bubbly.
- add yeast mixture, flour, sugar, eggs, margarine, oil, and salt to bowl of electric mixer..
- mix on medium speed until smooth..
- transfer to a bowl..
- cover and let rise for 1 hour, until doubled..
- preheat oven to 350°F..
- FOR THE FILLING: mix cocoa, sugar, and cinnamon in a small bowl..
- divide dough in five parts..
- roll out dough, one part at a time, eighth inch thick, into a large rectangle..
- smear generously with oil..
- sprinkle with two-thirds cup cocoa and sugar mixture; spread evenly..
- roll up tightly..
- with sharp knife, cut roll into three-quarter inch slices..
- place on greased cookie sheet..
- brush with beaten egg..
- bake for 35 minutes..
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