Chocolate swirl buns

Name: Chocolate swirl buns
Ingredients: 500 ml milk; 200 g sugar; 15 g dry yeast; 1 kg flour; 4 eggs; 1/4 teaspoon salt; 150 ml oil; 500 g chocolate spread; 1 egg

Dessert - Chocolate swirl buns by Tudora E. - Recipia

I knead the dough until it absorbs all the oil; the chocolate swirl buns turn out soft, with the filling tucked into the spirals. Milk, eggs and flour make a yeasted dough, which is then browned in the oven. I serve them with a glass of milk. Prep: 50 minutes. Cook: 27 minutes. Rest: 90 minutes. Total time: 167 minutes. Servings: 24. About 390 kcal and 8 g protein per serving.

Ingredients

500 ml milk
200 g sugar
15 g dry yeast
1 kg flour
4 eggs
1/4 teaspoon salt
150 ml oil
500 g chocolate spread
1 egg

Preparation

1. Warm the milk over low heat for 2 minutes, until just lukewarm. Add the sugar and yeast, then stir until the sugar dissolves. 2. Sift the flour into a bowl and make a well. Add the beaten eggs and salt, then gradually pour in the milk, incorporating the flour. 3. Mix, then knead the dough, adding the oil a little at a time. Knead for about 10 minutes, until it has all been absorbed. 4. Cover the bowl with plastic wrap and leave the dough to rise for about 90 minutes, until doubled in size. 5. Divide the dough into 24 pieces. Roll each one out into a thin sheet, spread with chocolate spread, roll it up and shape it into a spiral. Arrange the buns on a baking tray lined with parchment paper. 6. Beat the remaining egg and brush it over the buns. Bake in a preheated oven at 180°C for 25 minutes, until golden brown.

Notes

Keep them covered at room temperature until the next day; for longer storage, freeze them once cooled and leave them on the counter to thaw. A glass of milk goes well with them, and the spirals look a little like cinnamon rolls, only with chocolate filling. The spread should be spreadable, not runny; if it has firmed up, leave the jar in a bowl of lukewarm water for a few minutes. Smaller buns brown before larger ones, so check the tray earlier if you made them small. Flour can absorb liquids differently, and if the dough seems stiff, keep kneading it before adding any more flour. For a filling with chunks, you can replace the spread with 500 g finely chopped chocolate. The dough contains gluten, milk and eggs, and the spread may also contain hazelnuts, depending on the variety. If the dough springs back when you roll it out, cover it and leave it for 10 minutes before continuing.