A rich chocolate dough and chocolate chunks in the cinnamon swirl turn this surprising twist on a classic into an even more irresistible treat.
- Portion size 15 servings
- Credits : Canadian Living Magazine: December 2004
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 cup warm water
- 1 tablespoon active dry yeast
- 2 eggs beaten
- 3 1/2 cups all purpose flour (approx)
- 1/2 cup cocoa powder
- 3/4 cups butter
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 3/4 cups chopped walnuts
- 3/4 cups chopped pecans
- 6 oz bittersweet chocolate chopped
- 1 tablespoon cinnamon
In saucepan, heat together milk, all but 1 tsp (5 mL) of the sugar, the butter and salt until butter is melted; let cool to lukewarm.
Meanwhile, in large bowl, dissolve remaining sugar in warm water. Sprinkle in yeast; let stand for about 10 minutes or until frothy. Add eggs and milk mixture; stir to combine.
Into separate bowl, sift flour with cocoa powder; sift again. With electric mixer, gradually beat 1-1/2 cups (375 mL) of the flour mixture into egg mixture; beat for 2 minutes. Stir in enough of the remaining flour mixture to make soft slightly sticky dough that comes away from side of bowl.
Lightly sprinkle some of the remaining flour mixture onto work surface; turn out dough and knead until smooth and elastic, sprinkling with more of the remaining flour mixture if sticky, about 10 minutes. Place in large greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.
Filling: In saucepan, melt butter over medium heat; remove 2 tbsp (25 mL) and set aside. Add 1/4 cup (50 mL) of the sugar and corn syrup to pan; heat until sugar is dissolved. Pour into greased 13- x 9-inch (3 L) glass baking dish. Combine remaining sugar, walnuts, chocolate and cinnamon; set aside.
Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with reserved butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 15 pieces; place, cut side down, in pan. Cover and let rise until doubled in bulk, about 1 hour.
Bake in centre of 375°F (190°C) oven until golden and top sounds hollow when tapped, about 25 minutes. Let stand for 3 minutes. Place flat serving tray over pan. Wearing oven mitts, grasp pan and tray; turn over. Lift off pan, scraping out remaining filling to drizzle over buns. (Make-ahead: Cover and set aside for up to 24 hours; warm in 350°F/180°C oven for about 10 minutes.)
Nutritional facts <b>Per bun:</b> about
- Sodium 313 mg
- Protein 7 g
- Calories 437.0
- Total fat 24 g
- Cholesterol 64 mg
- Saturated fat 12 g
- Total carbohydrate 55 g
- Iron 24.0
- Folate 30.0
- Calcium 5.0
- Vitamin A 13.0