Chocolate Chip Swirl Buns

I had a few egg yolks left over after making loads of macarons recently. I froze them in batches mixed with a little sugar and labels on as my memory is dreadful!

Well, I decided to make buns with some egg yolk enriched dough. Chocolate chips were thrown in so they appealed to my daughter, they were perfect though as I was thinking dried fruit instead.

Chocolate Chip Swirl Buns

Ingredients

475g strong white flour

1 tsp salt

6g fast acting dried yeast

25g very soft butter

140ml tepid water

140ml tepid milk

2 egg yolks

35g caster sugar

50g dark chocolate chips

Also a little beaten egg or a little milk for brushing the tops before baking

In a large bowl, or the bowl to your mixer, add all the ingredients apart from the chocolate chips and egg or milk for brushing the tops.

I mixed mine using my mixer with the dough hook, gently to combine and for a couple of minutes. You can do this by hand too, it is a very sticky mixture so be warned! After you’ve achieved a lovely smooth dough add in the chocolate chips.

I mixed in using my hands, very sticky but I enjoyed it! Then cover the bowl with a piece of oiled clingfilm or a damp tea towel and leave to prove. It should be doubled in size. Mine took ages (about 3 hours) as my kitchen was very chilly.

Remove from the bowl and give it a gentle thump or bash on a floured work surface to expel the air. Then divide in to 8 pieces of similar size. I used my brilliant scotch scraper (or my ninja tool as I call it!)

Roll each in to a long thin sausage shape about 40 cm long, a little flour helps but too much hinders the rolling. Then wind it round to make a swirl shape. Place on a lined or greased baking tray and repeat with the rest of the dough. Loosely cover with oiled clingfilm and leave to rise until about doubled again, about 30 mins. Somewhere warm will speed this up. I know, the rolled up dough buns don’t look very appetising!!

Preheat your oven to 200°C (fan 180°C). Once doubled in size gently brush the tops with beaten egg or milk and bake until deep golden. Between 15-20 minutes usually. Keep an eye on them though as ovens vary and they burn easily.

Remove from the oven and either enjoy while still slightly warm or cool on a rack for later. I dusted some with a mix of cocoa and icing sugar, some got a drizzle of melted chocolate and some were naked! They will keep for a few days but at their best on the day baked. ♥

I think the large batch of egg yolks are destined for vanilla ice cream……………