Thursday, 28 April 2016


Chocolate Cinnamon Buns.

Dough:
500g strong white bread flour
1 egg
2tbsp brown sugar
150ml milk
150ml warm water
1tspn salt
25g butter
1 sachet of yeast

Filling:
25g butter, melted
100g chocolate melted with a splash of milk
3tspn cinnamon

Over Easter I made some chocolate cinnamon buns which I have just got around to sharing.
Place all of your dough ingredients in a bread maker and set to dough setting. Once complete, remove from bread maker and knock back.  Roll out the dough with a rolling pin on a floured surface so that it is a 1/2 inch thick square. Spread the butter over the rolled out dough, then the chocolate; sprinkle the cinnamon evenly across the dough. Start pulling up one edge of the dough and rolling forward, keep rolling the dough evenly until you have a log shape. Then using a knife, slice through the dough into sections about 2 1/2 inches thick, each of these will make one bun. Grease a cake tin and place each bun in with the swirl facing upwards. You can pack the buns in so they are touching but not overly tight. Leave to prove for approximately 1/2 hr.  Place them in a preheated oven at 190C for about 15mins, remove and make sure they are cooked, and that the tops are slightly browned. Allow to cool before eating.