Black Forest Buns

I take this opportunity to thank Mrs.Apparna for introducing a wonderful Bun. Yes, this month challenge in we knead to bake group is Black Forest Buns. I was pretty much drawn in with the name itself. 

It’s basically, bun dough is rolled (stuffed) with berry jam and crumbled chocolate cake. Quite an innovative Bun recipe for a special (occasions) breakfast.

 

Ingredients for the Bun Dough:  1 ½ cup of all purpose flour    ;   1/4 cup of water   ;  1/4 cup of milk      ;      25 gms of butter        ;        1/8 cup of  Sugar        ;       ¾ tsp of yeast      ;    3/8 tsp salt.   

    

For Filling  :   3/8 Cups of Strawberry Jam        ;            1 ¼ cup of crumbled chocolate sponge cake.    (Chocolate sponge cake recipe from here)

For drizzling: ¼ cup semi sweet chocolate 

Pour the water and milk in a saucepan and heat up the pan. Once, the mixture is hot (not boiling) remove the pan from heat.

Pour this liquid into a large working bowl and add butter and stir until the butter melted. Add sugar and stir until it dissolves. Allow the mixture to cool down till it is lukewarm. At this stage, add the yeast and mix well. 

Add 1 cup of the flour and salt to the yeast mixture and mix well. Starts knead the dough; add the flour little by little as and when required. Knead until it is smooth and elastic.

Form a ball shaped dough and coat with oil and cover with damp cloth and leave it at room temperature for about 60 – 90 minutes or it rise to double in volume. 

Deflate the dough and place the dough on a flat surface and roll it out into an approximately 11” by 4” rectangle. 

Spread the strawberry jam on the rectangle shaped dough, leaving about ½’’ all around. Sprinkle the chocolate cake crumbs on top of the jam spread.

Now, bring both the ends of the (long side) dough together and pinch the dough to close. Now its looks like the roll. (Cylindrically shaped dough filled with jam and cake crumbs) you may apply little water to close the both ends of the dough.

Cut the roll into six equal pieces with a sharp knife or dough scraper. Place each piece in a prepared cake tin leaving enough space for them to expand.

Make sure, to place a parchment paper to fit well around each piece to make sure it rises only in height. Cover the cake tin with damp cloth and leave it in room temperature for about 60 minutes or till double in size.

Transfer the tin into 180°C pre-heated oven and bake for about 30 minutes. Allow to cool.  Drizzle with melted chocolate and serve.

It’s altogether a different feel while eating. I recommend Black Forest Buns for a special breakfast.