It's no secret that we love the combination of bread and chocolate, or puff pastry and chocolate, or anything doughy and chocolate. Yum yum. So when I 'inherited' a big box of semisweet baking chocolate from my boss's kitchen after a little kitchen catastrophe, I immediately decided to make these buns. The dough refrigerates overnight to make for quick morning prep, but I didn't feel like making them last night so I started it at about 9am and finished it at around 6. This worked out well. The dough is not too sweet and is a nice complement to the chocolate. We used the little rectangles of chocolate so our buns turned out kind of rectangular. Next time I might chop them up (we were lazy) or use some chocolate chips instead. There WILL be a next time though because these are really, really good!!!
The bun we picked for this picture sucks; most of them are completely filled with chocolate in the middle. I think this one got pretty lopsided. Don't let it deter you from making these buns.
Cooking Light, November 2007
1 1/2 cups whole wheat flour (about 7 ounces)
1/4 cup sugar
1 1/2 teaspoons salt
2 packages quick-rise yeast (about 4 1/2 teaspoons)
3/4 cup fat-free milk
1/2 cup water
2 tablespoons butter
2 tablespoons canola oil
1 large egg
2 1/4 cups bread flour (about 10 1/2 ounces)
3 1/2 ounces semisweet chocolate, chopped
1 large egg white, lightly beaten
Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Combine whole wheat flour, sugar, salt, and quick-rise yeast in a large bowl, stirring well with a whisk.
Combine milk, 1/2 cup water, butter, and canola oil in a microwave-safe bowl; microwave at HIGH 2 minutes, stirring every 30 seconds until mixture is warm (100° to 110°). Add milk mixture to flour mixture; stir 1 minute. Add egg; stir 1 minute. Lightly spoon bread flour into dry measuring cups; level with a knife. Add bread flour to yeast mixture; stir until a soft dough forms. Turn mixture out onto a lightly floured surface; knead 2 minutes.
Place dough in a large bowl coated with cooking spray; lightly coat top of dough with cooking spray. Cover and refrigerate overnight.
Preheat oven to 375°.
Turn dough out onto a lightly floured work surface, and punch down. Divide dough into 16 equal portions; shape each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll dough into a 5-inch circle. Place about 1 1/2 teaspoons chocolate in the center of circle. Roll up dough tightly, jelly-roll fashion; pinch seams to seal. Place buns, seam side down, on a baking sheet lightly coated with cooking spray. Tuck ends under; cover. Repeat procedure with remaining dough and chocolate.
Lightly coat dough with cooking spray; cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. Lightly brush tops of buns with egg white.
Bake at 375° for 17 minutes or until lightly browned. Cool on a wire rack.
Yield: 16 buns