Gooey Double Chocolate Swirl Buns with Nuts
Gooey Double Chocolate Swirl Buns with Nuts
Ingredients
For the Dough
- 1/2 cup warm milk, 105-115°F
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Filling
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, melted
- 1/2 cup semisweet chocolate chips
- 2 ounces dark chocolate bar, chopped into 4 equal pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Topping
- 1/2 cup pecans or walnuts, chopped
Instructions
- 1
In a large mixing bowl, combine the warm milk (105-115°F), 2 tablespoons of granulated sugar, and active dry yeast. Whisk gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the large egg and 1/4 cup of melted unsalted butter to the yeast mixture. Whisk until well combined.
⏱️ 2 min
- 3
In a separate bowl, whisk together the all-purpose flour, 1/2 cup of unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
⏱️ 5 min
- 4
Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until it is smooth and elastic. The dough will be dark brown.
⏱️ 8 min
- 5
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the filling. In a small bowl, combine 1/2 cup of granulated sugar and 1/4 cup of unsweetened cocoa powder. Set aside.
⏱️ 3 min
- 7
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 16x12 inches.
⏱️ 5 min
- 8
Brush the entire surface of the rolled-out dough with the 1/4 cup of melted unsalted butter. Evenly sprinkle the cocoa-sugar mixture over the butter. Then, sprinkle the semisweet chocolate chips over the cocoa-sugar layer.
⏱️ 5 min
- 9
Cut the dough lengthwise into 4 equal strips (approximately 12x4 inches each). Place one piece of chopped dark chocolate at one end of each strip. Carefully roll up each strip tightly from the end with the solid chocolate, forming a spiral bun. Repeat for all 4 strips.
⏱️ 10 min
- 10
Line a baking sheet with parchment paper. Arrange the chocolate swirl buns on the prepared baking sheet, leaving some space between each. Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place for another 20-30 minutes, or until slightly puffy.
⏱️ 30 min
- 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 12
Bake the buns for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 25 min•🌡️ 375
- 13
While the buns are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of unsweetened cocoa powder, 3 tablespoons of milk, and vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner glaze is desired.
⏱️ 3 min
- 14
Once the buns are out of the oven, let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, generously drizzle the chocolate glaze over each bun. Sprinkle with chopped pecans or walnuts. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gooey Double Chocolate Swirl Buns with Nuts
Ingredients
For the Dough
- 1/2 cup warm milk, 105-115°F
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Filling
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, melted
- 1/2 cup semisweet chocolate chips
- 2 ounces dark chocolate bar, chopped into 4 equal pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Topping
- 1/2 cup pecans or walnuts, chopped
Instructions
- 1
In a large mixing bowl, combine the warm milk (105-115°F), 2 tablespoons of granulated sugar, and active dry yeast. Whisk gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the large egg and 1/4 cup of melted unsalted butter to the yeast mixture. Whisk until well combined.
⏱️ 2 min - 3
In a separate bowl, whisk together the all-purpose flour, 1/2 cup of unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
⏱️ 5 min - 4
Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until it is smooth and elastic. The dough will be dark brown.
⏱️ 8 min - 5
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the filling. In a small bowl, combine 1/2 cup of granulated sugar and 1/4 cup of unsweetened cocoa powder. Set aside.
⏱️ 3 min - 7
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 16x12 inches.
⏱️ 5 min - 8
Brush the entire surface of the rolled-out dough with the 1/4 cup of melted unsalted butter. Evenly sprinkle the cocoa-sugar mixture over the butter. Then, sprinkle the semisweet chocolate chips over the cocoa-sugar layer.
⏱️ 5 min - 9
Cut the dough lengthwise into 4 equal strips (approximately 12x4 inches each). Place one piece of chopped dark chocolate at one end of each strip. Carefully roll up each strip tightly from the end with the solid chocolate, forming a spiral bun. Repeat for all 4 strips.
⏱️ 10 min - 10
Line a baking sheet with parchment paper. Arrange the chocolate swirl buns on the prepared baking sheet, leaving some space between each. Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place for another 20-30 minutes, or until slightly puffy.
⏱️ 30 min - 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 12
Bake the buns for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 25 min•🌡️ 375 - 13
While the buns are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of unsweetened cocoa powder, 3 tablespoons of milk, and vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner glaze is desired.
⏱️ 3 min - 14
Once the buns are out of the oven, let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, generously drizzle the chocolate glaze over each bun. Sprinkle with chopped pecans or walnuts. Serve warm.
⏱️ 5 min