Egg Free 45 Minutes Chocolate Buns

For this month’s Bread Bakers, the theme was Breads with Cocoa, Cacao or Carob in any form. Our host Ruchik Randhap wanted us to bake any yeasted bread with cocoa in any form. There were so many ideas rushing through my mind but this buns finally won. I tweaked my 40 minutes burger buns recipe to make a white chocolate filled chocolate bun. I added some extra sugar to the dough and filled the bun with white chocolate chips. I thought the chocolate would melt and become gooey but it retained its shape. So next time I will be adding white chocolate ganache instead.

What ever the buns look like, they were so delicious. The rustic look is because I didn’t knead the dough for more than two minutes. But if you want it to be perfect, then knead it a little more. You can even add some chocolate chips to the dough to make it more chocolaty. My daughter loved these buns and for two days, this was her snacks. Keep it in an airtight box and they stay fresh fro two days. For those who are health conscious, use wheat flour instead of maida. You may need some extra water to knead. When I make some thing with cocoa powder, I have started adding instant coffee powder to enhance the flavour. You can just omit it if you don’t like coffee. Once the buns come out of oven, brush them with butter or ghee for a shiny top.

Makes 6 Buns

Ingredients:

Instant Yeast-1 tbs

Water-1/2 cup + 2 tbs

Veg Oil-2 tbs

Vanilla Essence-1 tsp

Sugar-1/4 cup

Salt-1/2 tsp

Flour/ Maida-1 1/2 cups

Cocoa Powder-1/4 cup

Instant Coffee Powder-1 tsp

Procedure:

In a bowl mix together flour, cocoa powder, coffee powder, sugar, salt and instant yeast.

Add oil and mix.

Add water and mix to form a soft dough.

Knead the dough for 3-5 minutes, dusting with more flour if sticky.

Divide the dough into 6 equal portions.

Shape each into a flat disc and place some chocolate chips in the centre. Bring the sides to the centre and seal. Shape it into round ball.

Place three inches apart on a greased baking tray.

Cover with a towel and set aside for 10 minutes.

By the time preheat oven to 225°C.

Brush the top of the balls with milk and sprinkle some sesame seeds.

Bake for 15-25 minutes or until the buns are nicely golden.

Remove from tray and use it.

Egg Free 45 Minutes Chocolate Buns

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Ingredients

  

Ingredients

• Instant Yeast-1 tbs
• cup Water-1/2+ 2 tbs
• Veg Oil-2 tbs
• Vanilla Essence-1 tsp
• Sugar-1/4 cup
• Salt-1/2 tsp
• Flour/ Maida-1 1/2 cups
• Cocoa Powder-1/4 cup
• Instant Coffee Powder-1 tsp

Instructions

 

Procedure

• In a bowl mix together flour, cocoa powder, coffee powder, sugar, salt and instant yeast.
• Add oil and mix.
• Add water and mix to form a soft dough.
• Knead the dough for 3-5 minutes, dusting with more flour if sticky.
• Divide the dough into 6 equal portions.
• Shape each into a flat disc and place some chocolate chips in the centre. Bring the sides to the centre and seal. Shape it into round ball.
• Place three inches apart on a greased baking tray.
• Cover with a towel and set aside for 10 minutes.
• By the time preheat oven to 225°C.
• Brush the top of the balls with milk and sprinkle some sesame seeds.
• Bake for 15-25 minutes or until the buns are nicely golden.
• Remove from tray and use it.