Eggless Chocolate Swirl Buns Recipe | Whole Wheat Chocolate Swirl Buns
Servings 0
Ingredients
- Wheat flour 1 cup
- salt ½ tsp
- water ½ cup
- Yeast 1.5 tsp
- Oil 1 tbsp
- Chocolate ganache/Choco chips or chocolate as required.
Instructions
- Take ½ cup water in a bowl and warm in microwave for 15 seconds. Water should be warm and not too hot.
- Add sugar and yeast to warm water.
- Mix it nicely and keep it aside for 15 minutes
- After 15 minutes yeast mixture should be frothy.
- Take flour and salt in a bowl and mix it nicely
- Add the frothy yeast mixture and knead to dough. Add extra water if required.
- Now add oil and knead for 10-12 minutes till it is smooth and soft.
- Cover and allow it to rise till it doubles in size. It will take between 1-2 hours depending on the climate
- Once it doubles punch the dough and knead for 1 minute.
- Roll the dough in the shape of rectangle
- Apply the ganache or grated chocolate on top of the dough.
- Roll the dough as log.
- Cut them carefully and place in baking sheet and allow it to second proof for 15-20 minutes.
- Preheat the oven at 180°C for ten minutes and bake in same temperature in 30-35 minutes till it browns.
- Brush it with little butter/oil
- Serve the swirl buns hot with cup of coffee/Tea.
Notes
You can use chocolate sauce, grated chocolate or chocolate chips
Proofing yeast is very important for buns. You can use 1 tsp of instant yeast instead of active dry yeast.
If the yeast is not active don't proceed further. There can be few reasons for yeast to be inactive. Yeast is very old and reaching expiry date. Quality of yeast is not good. If you add yeast to very hot water it will kill the yeast. Proofing of yeast is very important for any bread recipes.
Always allow the dough to double in size. Don't go by the timing as it will be different in different climatic conditions.
Leave sufficient space between buns in baking tin for raising. I was in hurry so placed everything in one tin.