Baked in the pan, these buns are made with a chocolate dough, filled with melted chocolate and topped with a vanilla-cream cheese icing, and are made to sit alongside a cup of tea or coffee.
- 2 tbsp (30 ml) active dry yeast
- ⅓ cup (80 ml) sugar, divided
- ½ cup (120 ml) warm water, divided
- ¼ cup (60 ml) butter, softened
- 1 egg
- ½ tsp (2.5 ml) salt
- 1 cup (240 ml) sour cream
- ½ cup (120 ml) cocoa powder
- 3 cups (710 ml) flour plus more for kneading
- oil, for greasing bowl
- 3 tbsp (45 ml) butter, softened and cooled + more for brushing
- ⅓ cup (80 ml) brown sugar
- 2 tsp (10 ml) cinnamon
- ½ cup (120 ml) semisweet mini chocolate chips
- butter, for brushing
- ¾ cup (180 ml) cream cheese, softened
- 2 tbsp (30 ml) butter, softened
- ½ tsp (2.5 ml) vanilla
- 2 cups (470 ml) icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rising time: 5.5 hours total
1. Add the yeast and 1 tablespoon (15 ml) sugar to a bowl. Add ¼ cup (60 ml) water and stir. Let sit 10 minutes.
2. Add the remaining sugar, butter, egg, and salt and mix together. Add sour cream and remaining water and mix in. Add cocoa powder and flour and mix in.
3. Turn onto a lightly-floured bench top and knead 5 minutes. Form into a ball and place in a lightly-greased bowl. Cover with a tea towel and let rise 3-4 hours, or until doubled in size.
4. Remove ball to a lightly-floured counter and roll out into an 46 cm x 23 cm (18-inch x 9-inch) rectangle with the long side facing you.
5. To make the filling, blend together the butter, sugar, and cinnamon. Use a pastry brush to brush butter all over the surface of the dough, then spread the butter-sugar mixture on top. Sprinkle the chocolate chips on top. Tightly roll the long side of the dough away from you. Roll to make sure the seam is on the bench. Cut into 9 pieces. Lightly grease a 23 cm (9-inch) oven-friendly pan (skillet). Arrange the pieces in the skillet. Cover with a tea towel and let rise 90 minutes, or until doubled in size.
6. Bake in the oven at 190ºC (375ºF) for 25-30 minutes. Let cool slightly.
7. Meanwhile, make the frosting by beating together the cream cheese and butter. Add the vanilla and mix in. Add the icing sugar and mix to combine.
8. Spread frosting on top of the warm sticky buns. Serve.