Today is Blue Monday, officially the most depressing day of the year, booo hisss. Instead of being down in the dumps, I recommend that you make this Monday blue for a different reason and enjoy the second (and my personal favourite so far) of our recipe videos in collaboration with makememakeme and spindle productions.
These buns are a touch more complicated to make than the Dutch Oven bread that I posted last week, as the dough is richer, and it involves a little more work, but they are sooo worth the extra effort!
Blueberry and dark chocolate buns
For the dough:
- 2 tsps dried yeast
- 100ml full fat (blue-top) milk
- 100ml double cream – mixed together with the milk
- 125g butter
- 3 egg yolks
- 450g strong white flour
- 3 tablespoons caster sugar
For the filling:
- 150ml blueberry jam
- 50g grated dark chocolate – at least 70% cocoa solids (the good stuff)
- 75g butter
Start off by heating milk and cream with butter in a pan, until you have a yellowy melted liquid. Set it aside until it cools slightly, you can test that it’s ready by popping a finger in – when you can’t really feel any difference in temperature it’s ready. Any hotter and you risk killing your yeast.
Pour the warm milky mix into a bowl with the yeast and sugar and leave to bubble. You should start to see it bubble after a few minutes, and see a pretty gross grey sludge appear! That’s your yeast waking up!
Mix in some of the flour and egg yolks and stir well to combine. Add the rest of the flour to your bowl and bring it together, working it into slightly sticky dough. Cover it with clingfilm and leave it at room temperature for a couple of hours to prove. You can tell when it will be ready, as it will have doubled in size.
Take the dough out of the bowl and on a well-floured surface use a rolling pin to stretch it out, as if you were making pastry. Spread thickly with butter, followed by blueberry jam and then sprinkle liberally with grated dark chocolate. Roll up the dough into a sausage and cut into 4 or 5cm chunks and place each into a muffin case on a baking tray. Cover the buns with a clean tea towel and leave to prove again until puffy and doubled in size. Pre-heat your oven to 225 degrees centigrade and leave to warm up whilst the buns are proving.
Bake the buns for about 10 minutes, turning halfway through to make sure that they brown evenly. Try to wait until they are cool to tuck in, as molten jam doesn’t half burn the hell out of your mouth! You can’t say that I havent warned you!
Note: If you want to make these buns even more decadent, once they are cool you can brush them with a little melted butter and sprinkle sugar over the top – but you didn’t hear it from me! Enjoy!