Saturday, October 20, 2012

Whole Wheat Chocolate Swirl Buns

Sometimes breakfast needs to be turned into dessert.

Whole Wheat Chocolate Swirl Buns

Okay, around here breakfast pretty much always needs to be turned into dessert, usually just with maple syrup, though. But these Chocolate Swirl Buns are the perfect combination of a no-yeast whole wheat bun dough and a sweet chocolate filling, and they're completely irresistible whether it's morning or late at night.

Whole Wheat Chocolate Swirl Buns

Of course the boy rejects them for a poached egg on toast with a smoothie, and judges me silently while I have my early AM sugar fix.

There are downsides to teaching your children about proper nutrition, and I have found them.

Whole Wheat Chocolate Swirl Buns


That aside, these buns take under 15 minutes to prepare, and just 20 or so minutes to bake, giving you chocolatey heaven in under an hour. And whether you'll eat them for a snack, dessert, or breakfast, I won't judge you.

Chocolate Swirl Buns
Makes 12 - 14 buns

Dough
2 1/4 cups flour (you can use all whole wheat, or substitute just a portion. I usually use 1 cup AP and 1 1/4 cup whole wheat)
2 tbsp sugar
2 1/2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup plain yogurt
2 tbsp milk

Filling:
3 tablespoons butter, room temperature
1/4 cup sugar
1 1/2 cups semisweet chocolate
1/4 cup cocoa powder

Preheat oven to 350F.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender or 2 knifes (or your hands, whatever works), cut in butter until mixture resembles coarse crumbs.  Stir in yogurt to make a soft, slightly sticky dough.

Flour your hands, and press the dough into a ball.  Knead gently about 10 times.  Then roll out the dough to about 35x30cm (14x12in).

Now it’s time to make the filling. Combine the butter, sugar, chocolate, and cocoa powder in a blender and pulse until well mixed. Crumble the mixture over the dough, leaving about a 2 cm border.  Brush border with water, and roll the dough as if it were a jellyroll.

Using a serrated knfie, cut into 14 or so slices (depending on how thick you want them.  I start by halving the dough, then halving the halves, and so on until the rolls are about 3-4cm thick).

Place into greased muffin tins, and brush with milk.  Bake for 15-20 minutes, or until golden brown.

2 comments:

  1. OK... I'm never showing my daughter this post, because if she reads that someone, anyone thinks that breakfast should be dessert, she will be applying for adoption to your family!! LOVE these buns, but since we can use the whole wheat flour that must make them a healthier dessert and just fine for breakfast!!!

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