Dark Chocolate Swirl Buns

Like all self-respecting food blogger wannabe, I wish there was a long interesting story about how I ended up baking these chocolate swirl buns over the weekend. Unfortunately, there is none.

I knew I had 2 huge blocks of dark compound chocolate from Phoon Huat sitting in the fridge which I have been trying to get rid of for quite awhile now. So, it was great that I came across one of Deb Perelmen’s Chocolate Swirl Buns recipe on smittenkitchen while searching for some ‘inspiration’.  (and while I am at it: Dear Reader, if you are a Valrhona chocolate distributor and would love some free publicity, could I shamelessly plead for a few slabs please? I am done with cheapo baking chocolate!)

Anyways, this project is a personal victory of mine against the ubiquitous yeast – essential component of all buns/bread products. It depleted my family’s stash of full cream milk by almost half a litre before I could get it right. These little half living/non-living thing is crazily tricky to work with – they are terribly sensitive to heat. Which reminds me: -note to self- kitchen thermometer is up next on my shopping list.

I also wish I had more courage to roll out the dough into paper-thin thickness (for a more dramatic effect) but dough work isn’t my forte (plus, lunch was beckoning) and so, my swirl buns didn’t turn out as pretty as Deb’s. Next time perhaps.

Recipe from: Smittenkitchen

Makes: 12


1/2 cup (120 ml) milk, preferably whole
1/4 cup (50 grams) plus a pinch of granulated sugar
1 1/2 teaspoons (5 grams) active dry yeast
1 large egg, brought to room temperature
2 cups (250 g) plain flour, plus more for work surface
1/2 tsp table salt
3 tbsp (45 g) unsalted butter, at room temperature, plus additional for bowl and muffin tins

3 tbsp(45 g) unsalted butter, at room temperature
1/4 cup (50 g) granulated sugar – dad complained that it was too sweet, cut it down?
1/2 pound (225 g) semisweet chocolate
Pinch of salt
3/4 tsp ground cinnamon (optional) – i feel this gave it another dimension

Egg wash (optional) – i didn’t bother with this
1 egg
2 tsp (10 ml) heavy cream or milk



1. Warm milk and a pinch of sugar to between 110 to 116°F. If you don’t have a thermometer, you’re looking for it to be warm but not hot to the touch; best to err on the cool side.

2. Sprinkle yeast over milk and let stand until foamy, about 5 minutes.

3. In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.

4. In a stand mixer fitted with the paddle attachment, combine flour and salt.

5. Run mixer on low and add egg mixture, mixing until combined. Add butter and mix until incorporated.

6. Switch mixer to dough hook and let it knead the dough for 10 minutes on low speed. At 10 minutes, it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.

7. Butter a large bowl and place dough in it. Cover loosely with a lint-free towel or plastic wrap and let rise for 1 hour, or until doubled.


Food processor method: If your chocolate is in large bars, roughly chop it. Then, you can let a food processor do the rest of the work, pulsing the chopped chocolate with the salt, sugar, and cinnamon (if using) until the chocolate is very finely chopped with some parts almost powdery. Add butter and pulse machine until it’s distributed throughout the chocolate.

Primitive method (my style): If you don’t have a food processor, just chop the chocolate until it’s very finely chopped, then stir in the sugar, salt, cinnamon and butter until it makes a pasty/chunky/delicious mess. Set mixture aside.

Generously butter a standard 12-muffin tin; set aside.


1. Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands. Let it rest for another 5 minutes.

2. Once rested, roll dough into a large, large rectangle. The short sides should be a scant 11 to 12 inches. The other side can be as loooong as you can roll it. The longer you can make it — I (Deb) got mine to 20 inches before I ran out of counter space — the more dramatic and swirled your buns will be.

3. Sprinkle the filling evenly over the dough’s surface. It’ll be clumpy and uneven and probably look like there’s too much chocolate for the volume of dough; just do your best.

4. Tightly roll the dough back over the filling from one short end to the other, forming a 12 to 13-inch log. (Yes, it always magically grows because the dough is soft.)

5. With a sharp serrated knife, gently saw 1-inch segments off the log and place each in a prepared muffin cup. Loosely cover buns with plastic wrap or a lint-free towel and let them rise for another 30 minutes.

Meanwhile, preheat your oven to 350°F (180°C).


If you’d like, you can egg wash your buns before baking them (whisking together an egg and the cream until smooth, brush over each bun top). I found the buns I brushed with the wash shinier but otherwise virtually indistinguishable from the un-brushed buns in color. Bake buns for 15 to 20 minutes, until puffed and brown. If you have an instant read thermometer, you can take the buns out when it reads 185 to 190 degrees in the middle of each bun.

Set buns on cooling rack.

In Deb Perelmen’s words: Theoretically, you should cool them completely before unmolding them (with the aid of a knife or thin spatula to make sure nothing has stuck). This, of course, won’t happen, so have at them; just don’t burn your tongue. << I love how she has a sense of humour.

Best when served right out of the oven.


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