You've no doubt had cinnamon buns at some point before, but perhaps not a variation on the theme that replaces the traditional spice filling with a chocolatey spread, as in this recipe. The method is the same, meaning you make a yeast dough (here, in the Thermomix), then roll it out, spread with the filling, roll it up into a log, slice, and bake. You can use your favorite chocolate-hazelnut cream, such as Nutella, being sure to leave a border all around when spreading it over the dough pieces.
- 200 grams milk
- 100 grams butter
- 50 grams sugar
- 42 grams baker's yeast (fresh)
- 2 eggs
- 1 teaspoon salt
- 700 grams flour
- chocolate and hazelnut cream (to taste)
- quince jelly (optional)
- In a Thermomix cup, place the milk, butter and sugar. Set to 2 minutes/98°F/speed 2.
- Crumble the yeast into the bowl and stir in the eggs and salt. Set to 10 seconds/speed Vel. 6.
- Then add flour and set to 3 minutes/speed spike.
- Let the dough rest for 10 to15 minutes.
- Prepare a baking sheet by greasing with margarine and sprinkling with flour. Set aside.
- Sprinkle a work surface with flour and coat hands with a little olive oil.
- Preheat oven to 122°F.
- Place the dough on the floured surface and divide into 5 equal parts.
- Roll out each piece of dough lengthwise to 3 to 4 millimeters thick..
- Spread generously with chocolate and hazelnut cream.
- Roll up each piece of dough and cut into 3 to 4 centimeters slices for the individual buns.
- Place on the baking sheet leaving space between the buns for the dough to rise.
- Bake for 30 to 40 minutes.
- Then, increase the oven temperature to 356°F.
- After 20 minutes, or once buns begins to brown, remove the from the oven and brush the buns with a little quince jelly for extra shine.