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chocolate swirl buns
- Sometimes I will reread all 300+ comments weeks later and find a theme Id missed when I only read them as they came in. In this case, Ive noticed that a handful of people were finding that their buns were not puffy enough. I havent been able to retest these yet, but in the meanwhile, if youre nervous or impatient, I believe little harm would come from bumping the yeast level up to 2 teaspoons or even 2 1/4 teaspoons, which would be a full standard envelope (1/4 ounce). You should then check your buns sooner; they might double the first time in 45 minutes instead of 1 hour. They might be puffy enough to bake at 25 minutes instead of 30 on the second rise (filled and in the pan). I doubt anyone will complain if their decadent, gooey breakfast buns are done sooner, right?
- 1/2 cup (120 ml) milk, preferably whole
- 1/4 cup (50 grams) plus a pinch of granulated sugar
- 1 1/2 teaspoons (5 grams) active dry yeast
- 1 large egg, brought to room temperature
- 2 cups (250 grams) all-purpose flour, plus more for work surface
- 1/2 teaspoon table salt
- 3 tablespoons (45 grams) unsalted butter, at room temperature, plus additional for bowl and muffin tins
- 3 tablespoons (45 grams) unsalted butter, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 pound (225 grams) semisweet chocolate
- Pinch of salt
- 3/4 teaspoon ground cinnamon (optional)
- 1 egg
- 2 teaspoons (10 ml) heavy cream or milk
DirectionsView on Smitten Kitchen
Why don't we display directions?