Delicious Homemade Chocolate Swirl Buns
Easy Recipe for Making Chocolate Swirl Buns at Home
Indulge in the irresistible sweetness of chocolate swirl buns, generously filled with luscious chocolate cream! These buns are perfect for a delightful treat, a satisfying snack, or a special surprise for your loved ones. Learn how to bake these delights from scratch.
Dough Ingredients
- 250g Bread Flour
- 40g Sugar
- 20g Canola Oil
- 150g Milk
- 4g Instant Dry Yeast
Cooking Instructions
Step 1
In a large bowl, sift the 250g of bread flour. Make three indentations in the flour. Place 40g sugar in one indentation, instant dry yeast in another. (Tip: If adding salt, keep it separate from the yeast to avoid inhibiting its activity.)
Step 2
Pour the 150g of lukewarm milk into the third indentation. Gently mix all ingredients together with a spatula or your hands until a rough dough forms.
Step 3
Once the dough comes together, add the 20g of canola oil. Knead the dough on a clean surface for about 10-15 minutes until it becomes smooth, elastic, and slightly tacky. This develops the gluten, which is crucial for a soft texture.
Step 4
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour for the first fermentation. The dough should double in size.
Step 5
Meanwhile, prepare the chocolate filling. In a small bowl, combine the 70g of finely chopped milk chocolate, 35g sugar, 20g all-purpose flour, and 5g cocoa powder. Mix them well.
Step 6
Transfer the filling mixture to a saucepan. Gradually whisk in the 200g of milk until smooth. Cook over low heat, stirring constantly to prevent scorching, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
Step 7
Pour the thickened filling into a separate bowl and let it cool completely. Chilled filling makes the buns even more delicious, so cover and refrigerate until cold.
Step 8
Check the first fermentation by gently poking the dough with a floured finger. If the indentation remains, the dough is ready.
Step 9
Turn the risen dough onto a lightly floured surface and gently deflate it. Divide the dough into 10 equal portions (about 45g each). Shape each portion into a ball and let them rest, covered with a damp cloth or plastic wrap, for 15 minutes (bench rest). This relaxes the gluten, making the dough easier to shape.
Step 10
After the bench rest, gently press each dough ball to remove air bubbles and roll it into a long strip, approximately 15-20 cm in length.
Step 11
Carefully wrap each elongated dough strip around a swirl mold, creating a spiral shape. Pinch the end to seal it securely.
Step 12
Place the shaped buns on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a damp cloth and let them proof for 25 minutes in a warm place for the second fermentation. They should become puffy.
Step 13
Gently brush the tops of the proofed buns with milk. This will give them a lovely golden-brown color when baked.
Step 14
Bake in a preheated oven at 180°C (350°F) for 10 minutes, then reduce the temperature to 170°C (340°F) and bake for another 13 minutes, or until golden brown. Adjust baking time and temperature based on your oven’s performance.
Step 15
Once baked and slightly cooled, carefully make a slit or hole at the bottom or top of each bun. Using a piping bag, generously fill the buns with the chilled chocolate filling.
Step 16
Your delicious chocolate swirl buns are ready to enjoy!
