Last thing - is fresh bread. You need to understand. I LOVE bread : sweet, savory, baguettes, buns, rolls, brioches - give it to me and I will probably marry you.
Slice of fresh loaf with butter it's like heaven to me, and it's really difficult to give up on.
So when couple of days ago I had a free morning, I decided to bake sweet buns. It's Jamie Oliver's method for Sexy Swedish Buns, but instead of blueberry filling, I used strawberry jam and dark chocolate. It's such a classic flavor to me, and reminds me about times when I was a kid.
Buns taste best straight from the oven, still warm. You can keep them in the fridge overnight and put them into the oven in the morning. They smell incredible and I promise it will make your day .
Strawberry and Dark Chocolate Buns
(makes 24 buns)
(makes 24 buns)
Dough
7 g packet of yeast
375 ml milk, warm
2 large free-range eggs
200 g caster sugar
50 g butter, melted
1 pinch sea salt
1 tsp cinnamon
800 g plain flour, plus extra for dusting
375 ml milk, warm
2 large free-range eggs
200 g caster sugar
50 g butter, melted
1 pinch sea salt
1 tsp cinnamon
800 g plain flour, plus extra for dusting
Zest from half of orange
Filling
200 g strawberry jam
60 g good quality dark chocolate
Disperse yeast in warm milk and leave it on the side.
In your mixer bowl, beat eggs and sugar together till pale and fluffy. Add melted butter, salt, cinnamon, half of flour, and yeast mixture. Knead all ingredients together with your hands, or if you are a modern baker who doesn't have time for it ( who actually does ?) and you lucky enough to own stand mixer with a dough hook, just use it for kneading for around 2 minutes.You will get quite thick, sticky consistency. Add in remaining flour and orange zest and keep kneading until it begins form a ball. When ready dust the top with flour. Keep your bowl in warm place to prove for around 1 hour, until the dough doubles the size.
Preheat oven to 180°C.
Grease the muffin molds and dust them with flour.
Meantime, grate the chocolate into thick curls. I used slicing slots side of the grater, the one which typically used for potatoes. Leave chocolate in cool place.
Dust working surface with flour, and transfer the dough on top when ready. Cut it into 2 equal pieces. Roll each piece it into rectangle, around 2 cm thick. Spread strawberry jam all over the surface of the both pieces of dough, and sprinkle with most of the chocolate . Don't worry if it's not perfect. I need to tell you, I am super messy when I bake and actually messier it is, more fun I have.
Starting from longer side of the rectangle, roll the dough into long sausage shape.
You should have 2 long pieces of the dough. Cut each of them into 12 pieces. I also twisted them around my finger a bit, to get that messy look which I love. If you don't like it, just leave it how they are. Place each of small bun into muffin tray, sprinkle with remaining chocolate and cover with clingfilm and leave it to prove for another 25 minutes.
When buns are ready to bake, put them into over for around 15 - 20 minutes till brown and puffed. Best served with glass of cold milk still warm.
In your mixer bowl, beat eggs and sugar together till pale and fluffy. Add melted butter, salt, cinnamon, half of flour, and yeast mixture. Knead all ingredients together with your hands, or if you are a modern baker who doesn't have time for it ( who actually does ?) and you lucky enough to own stand mixer with a dough hook, just use it for kneading for around 2 minutes.You will get quite thick, sticky consistency. Add in remaining flour and orange zest and keep kneading until it begins form a ball. When ready dust the top with flour. Keep your bowl in warm place to prove for around 1 hour, until the dough doubles the size.
Preheat oven to 180°C.
Grease the muffin molds and dust them with flour.
Meantime, grate the chocolate into thick curls. I used slicing slots side of the grater, the one which typically used for potatoes. Leave chocolate in cool place.
Dust working surface with flour, and transfer the dough on top when ready. Cut it into 2 equal pieces. Roll each piece it into rectangle, around 2 cm thick. Spread strawberry jam all over the surface of the both pieces of dough, and sprinkle with most of the chocolate . Don't worry if it's not perfect. I need to tell you, I am super messy when I bake and actually messier it is, more fun I have.
Starting from longer side of the rectangle, roll the dough into long sausage shape.
You should have 2 long pieces of the dough. Cut each of them into 12 pieces. I also twisted them around my finger a bit, to get that messy look which I love. If you don't like it, just leave it how they are. Place each of small bun into muffin tray, sprinkle with remaining chocolate and cover with clingfilm and leave it to prove for another 25 minutes.
When buns are ready to bake, put them into over for around 15 - 20 minutes till brown and puffed. Best served with glass of cold milk still warm.
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