Chocolate Swirl Buns

So tomorrow is Valentine's Day..

But then there's the awkward moment when I don't celebrate Valentine's Day and I never have. So actually Valentine's Day means nothing to me. But there is something pretty important that is happening tomorrow. One of the clubs on campus is hosting a Valentine's Day bake sale [proceeds are going to a charity] and they are going to be rolling carts full of cupcakes around campus and selling them! Seriously, that is just awesome.  A cart full of cupcakes being pushed around campus makes me very happy. I will most definitely be eating a cupcake tomorrow. Hopefully a pink, sparkly, chocolatey cupcake :)
In other news. I made something that kind of resembles a cupcake. Remember last week when I was doing chocolate week and I said that I was going to make something but didn't end up doing it? I finally ended up making it and, boy oh boy, am I glad I did! These Chocolate Swirl Buns are to die for! Soft, sweet rolls filled with layer upon layer of gooey, melted chocolate - doesn't that just sound amazing? Seriously these are fantastic. I'd thought they'd be pretty good, but they ended up being so much better than I anticipated. They are a breeze to make and the end result is absolutely amazing. Enjoy :)

Chocolate Swirl Buns (Source: Tracey's Culinary Adventures)

1/4 cup sugar

1-3/4 teaspoons yeast

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup whole milk

1 egg

3 tablespoons butter, softened

1/4 cup granulated sugar

8 oz. semi-sweet chocolate, chopped

pinch of salt

3 tablespoons butter, softened

1 egg

2 tablespoons heavy cream (or milk)

To make the dough: in the bowl of a stand mixer fitted with the dough hook, combine the sugar, yeast, flour and salt. Mix briefly to combine. Warm the milk (in the microwave in 20-second increments) until it is about 110 F degrees, then whisk together with the egg. With the mixer on low, gradually add the milk/egg to the bowl until incorporated (scrape the bowl down as needed). Cut the butter into 3 pieces and add to the mixture, beating until incorporated. Knead the dough on low speed for about 10 minutes. It may be sticky but do not add flour. Cover and let rise in a warm place until doubled in size, about 1 hour. 

For the filling: add the sugar, chocolate and salt to the bowl of a food processor. Pulse until chocolate is very finely chopped. Add the butter and continue to pulse until the mixture resembles a chunky paste. 

Lightly grease a muffin pan.

When dough has doubled, turn it out onto a lightly floured surface. Gently deflate and then let it rest for 5 minutes. Roll into a large rectangle, about 12 x 20 inches (add flour as necessary to prevent the dough from sticking). Sprinkle the filling over the dough in an even layer. Starting with a short end facing you, roll the dough tightly into a log. Pinch the edges to seal. Use a sharp serrated knife to cut the dough into 12 pieces (about 1-inch each). Place one piece in each well of the muffin pan, cut side up. Loosely cover with plastic wrap, and let rise about 35-40 minutes, or until rolls are puffy. 

Meanwhile, preheat oven to 350 degrees. 

Use a fork to beat together the egg and heavy cream. Brush over the rolls. Bake for 18-20 minutes or until rolls are golden brown and puffed. Cool briefly in the pan before removing to a wire rack to cool completely. Best served warm. YIELD: 12 buns 

Happy Wednesday! Have a lovely day :)