Sweet, buttery, laced with chocolate and fragrant with cinnamon, these beautiful twisted wheels is easy to prepare and you can serve them with a chilled glass of milk or some hot coffee or tea.
Buns are pastry of usually round or oval shape. We all love buns since childhood – sweet buns with raisins, poppy seeds, jam, cheese, sesame buns, French buns, Vienna buns, from bakery shop or home-baked. They are perfect with tea or coffee on your weekday or your holiday table. Buns are widely loved and very popular in Russia. There are many recipes, but I would like to share with you my own one. I think this recipe fits fall season perfectly; cinnamon and chocolate complement each other in it creating unique taste.
For more Russian recipes, visit Russian Cuisine page.
- 2 cups (275g) all-purpose flour, plus more for surface
- 6 Tbsp. (85g) unsalted butter, melted
- 1 1/2 Tbsp. sugar
- 3/4 cup warm milk (110 degrees)
- 1/2 tsp salt
- 1 egg yolk
- 1/2 Tbsp. dry active yeast
For the filling:
- 5 Tbsp. butter, melted
- 3 Tbsp. sugar
- 2 tsp ground cinnamon
- 2-3 oz semisweet dark chocolate (60% Cacao), coarsely chopped
- Confectioners’ sugar for dusting
In a medium bowl, sprinkle the yeast and a sugar over the milk and let stand for about 5 minutes, or until foamy. Whisk the melting butter and egg yolk into the yeast mixture. In the bowl of a stand mixer fitted with the dough-hook attachment, combine the flour and kosher salt. Add the yeast-egg mixture and mix on low speed and mix until smooth, soft, and slightly sticky, about 2-3 minutes. Butter a large bowl. Turn out the dough onto a floured surface and knead a few times until smooth. Place in bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 1 hour or longer (it will depend upon how warm your house is).
Preheat the oven to 395°F (200°C).
In the small bowl combine all the ingredients for the filling and set aside.
After an hour take the dough and divide in to 8 equal parts. On a well floured surface, roll out each dough ball to a 5″ circle. With a brush spread the filling mixture on the dough, covering all of the surface in a thin layer. Roll into a log and cut lengthways into half. Now take the 2 parts and twist together and form into a round. Make sure you reveal the cut side up. Repeat with all dough balls. Transfer to a baking tray lined with parchment baking paper. Cover with a cloth and let rise for another 30 minutes.
Brush with the remaining cinnamon-butter mix and sprinkle with sugar. Bake at 395°F for around 5-7 minutes. Reduce the temperature to 345°F and bake for another 10-12 minutes until nicely browned. Dust with powdered sugar and serve for breakfast or afternoon tea.