Warm Cinnamon Cocoa Buns
It was so wonderful to meet Chuck Hughes yesterday! I love his food, his shows and his personality. It really was a pleasure to have met him. And I have it on paper!
Later on I went to see About Time- a wonderful movie, that reminds you how to see the good and positive things in life and how easy it is to focus on the negative. The soundtrack was wonderful as well as acting and it is all in all a feel good movie, perfect to watch with your family during Christmas or any time. It will make a guy teary eyed as well- trust me- as it focuses on a father-son relationship. Gorgeous, happy movie. It made me want to read more, listen to music, write and turn my TV off! And this is a recipe for a good movie.
Don't you wish sometimes we went back to simpler times, when we took the time to cook, make things from scratch, enjoying the process and enjoying the outcome even more? I definitely enjoyed making these sweet brioche like chocolate buns, that take a while to make but all the effort is definitely worth it.
I had a love and hate relationship with this type of dough until I got my stand mixer. What a difference. Now I want to make brioches on a weeknight and it does not seem like the most difficult thing in the world. I made these rolls before, equally delicious with a little bit of butter or jam and a coffee. These are similar to sticky cinnamon buns but do not have as much caramel and sugar.
1. Making the dough:
I use the stand mixer in which I combine flour, sugar, salt and yeast- use the dough hook. Heat milk until lukewarm but not hot, melt the butter in it, beat in the egg yolks and start slowly adding this mixture to the flour mixture with the mixer running on low speed until a dough ball forms. Dough should be slightly sticky, add water of too dry or flour if too wet. Cover the bowl with a towel, place in a warm place (top of your fridge or cupboards) and leave it to rise for about 2 hours or until it doubles in size.
2. Making the rolls:
When dough is ready roll out into a 30x40 rectangle on a lightly floured surface. Place the butter pieces on the top leaving about 4cm of the edges uncovered. Sprinkle with the combined sugar-cocoa-cinnamon mixture and add the chocolate chips and pecan nuts on top. Roll the dough up beginning with the long side, to resemble a log. DO NOT roll it too tight. Cut into half and each half into 6 rolls. Place side up on a buttered cookie sheet - I like to use one with longer sides. Leave for another hour or two to rise. When ready brush the tops with a little bit of cream.
Bake in 375F (190 Celsius) for 15-20 minutes. You can also leave the unbaked buns in the fridge and bake it in the morning for breakfast. They are best warm.
When baked, make the icing by combining the icing sugar, vanilla and milk or cream. Drizzle over the rolls.
ENJOY!!!!
Later on I went to see About Time- a wonderful movie, that reminds you how to see the good and positive things in life and how easy it is to focus on the negative. The soundtrack was wonderful as well as acting and it is all in all a feel good movie, perfect to watch with your family during Christmas or any time. It will make a guy teary eyed as well- trust me- as it focuses on a father-son relationship. Gorgeous, happy movie. It made me want to read more, listen to music, write and turn my TV off! And this is a recipe for a good movie.
Don't you wish sometimes we went back to simpler times, when we took the time to cook, make things from scratch, enjoying the process and enjoying the outcome even more? I definitely enjoyed making these sweet brioche like chocolate buns, that take a while to make but all the effort is definitely worth it.
I had a love and hate relationship with this type of dough until I got my stand mixer. What a difference. Now I want to make brioches on a weeknight and it does not seem like the most difficult thing in the world. I made these rolls before, equally delicious with a little bit of butter or jam and a coffee. These are similar to sticky cinnamon buns but do not have as much caramel and sugar.
Cocoa and Cinnamon Buns
Adapted from Food and Drink, Holiday 2013
Dough
1 cup milk
2 tbsp cold unsalted butter
2 egg yolks
2 2/3 cups all purpose flour
2 tbsp granulated sugar
1 tsp salt
2 tsp instant dry yeast
Filling
1 1/2 tbsp unsalted butter
3 tbsp brown or white sugar
2 tsp cinnamon
1 tbsp unsweetened cocoa powder
1/2 cup semi sweet chocolate chips
1/2 cup chopped pecan nuts
Icing
1/2 cup icing sugar
1 tsp vanilla essence
1 to 2 tbsp milk or cream
I use the stand mixer in which I combine flour, sugar, salt and yeast- use the dough hook. Heat milk until lukewarm but not hot, melt the butter in it, beat in the egg yolks and start slowly adding this mixture to the flour mixture with the mixer running on low speed until a dough ball forms. Dough should be slightly sticky, add water of too dry or flour if too wet. Cover the bowl with a towel, place in a warm place (top of your fridge or cupboards) and leave it to rise for about 2 hours or until it doubles in size.
2. Making the rolls:
When dough is ready roll out into a 30x40 rectangle on a lightly floured surface. Place the butter pieces on the top leaving about 4cm of the edges uncovered. Sprinkle with the combined sugar-cocoa-cinnamon mixture and add the chocolate chips and pecan nuts on top. Roll the dough up beginning with the long side, to resemble a log. DO NOT roll it too tight. Cut into half and each half into 6 rolls. Place side up on a buttered cookie sheet - I like to use one with longer sides. Leave for another hour or two to rise. When ready brush the tops with a little bit of cream.
Bake in 375F (190 Celsius) for 15-20 minutes. You can also leave the unbaked buns in the fridge and bake it in the morning for breakfast. They are best warm.
When baked, make the icing by combining the icing sugar, vanilla and milk or cream. Drizzle over the rolls.
ENJOY!!!!
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