Thursday 1 August 2019

Chocolate Raisin Buns

I made a batch of these soft and fluffy pull-apart Chocolate Raisin Buns since we are running out of bread for breakfast.

It's thumbs up from my family!! 

Chocolate Raisin Buns
makes 16 mini buns

For the Bread Dough
210g Milk 
50g Raisins
295g Bread flour
1 tbspn Cocoa powder
25g Sugar
1 tsp Salt
1 tsp Instant yeast
20g Unsalted butter

For the Filling
some chocolate chips

For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(I'm adding this additional step instead of just choosing 'Dough' setting to increase the kneading time. For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 16 portions.

8. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
9. Flatten each ball into an oval (can either use a pastry rolling pin or the palm of your hands) and put some chocolate chips in the middle, roll like a swiss roll lengthwise. Press it flat and roll it again.
Pinch and seal the edges and roll into a ball. Put in a 9" square tin (you can also put in individual paper bread casing) and let it proof for 30 minutes hour.

10. Spray the buns with water and continue to proof for another 30 minutes.

11. Sieve some bread flour over the buns. To make some patterns, make a snip across the bun with a pair of scissors or knife. (making the snip is optional)

12. Bake in preheated oven at 200ºC for 15 minutes.

13. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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