It’s been a while (like years!) since I’ve baked any homemade bread, until today… and I can’t describe just how *good* the scent of freshly baked bread smells when it starts wafting out of the oven! So what’s better to start with than a basic white bread recipe filled with chocolate yummy goodness? Here is the result – though I don’t think they’re going to last very long in our household 😉
For those interested, this was the recipe I used:
Chocolate chip filled buns (makes 12)
2 teaspoons active dry yeast
1 cup barely warm milk (around 37°C)
3 cups plain flour
30g butter, melted + 15g butter, melted (for brushing the top of the buns)
3 tablespoons sugar
1 teaspoon salt
150-200g dark chocolate chips
In a large mixing bowl, sprinkle the yeast over the warm milk and let it sit for 15 minutes.
Add the 30g melted butter, sugar, salt, and egg. Stir until blended and fragrant. Add 3 cups of flour and mix until the dough comes together. It will be sticky! On a lightly floured surface knead the dough until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead. Or, if you have a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Make an indent in each ball and place 1 tablespoon chocolate chips (or more or less to taste). Cover the chocolate with the dough and roll to seal all seams. Place rolls a on baking sheet coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 200°C.
Using the 15g of melted butter, brush over the rolls. Bake for 12-15 minutes or until lightly browned. Serve warm or at room temperature.