Apricot & Chocolate Filled Wheat Buns of Goodness
Have you dried a chocolate dipped dried apricot? Imagine that but like a gooey and delicious bun. Exactly. Yum!
- Yield: 12 buns 1x
Ingredients
Scale
For the dough
- 1,75 dl / 3/4 cup / 175g luke warm milk of your choice
- 1/2 tbsp / 7g melted margarine or oil of choice
- 3 tbsp coconut sugar
- 1/2 tsp salt
- 1/2 / 7g dry yeast package or half a yeast cube
- 5 dl / 2 cups / 240g of whole grain flour
For the filling
- 160g chocolate of choice
- 10 fresh apricots
Instructions
- Grease or line a muffin tin with muffin liners.
- In a large bowl mix the lukewarm milk, oil/margarine, sugar, salt, cardamom, and yeast.
- Start mixing in 3,5 dl/ 1,5 cups flour, then continue adding a tablespoon of flour at a time until the dough starts to pull away from the bowl.
- Form a ball out of the dough and flour well. Put it back in the bowl and let rise for 20-25 minutes.
- Melt the chocolate and slice the apricots into thin slices.
- Preheat the oven to 175°C / 350°F. On a well-floured surface (you need more flour than you think, trust me) roll the dough into a large rectangle. Cover the rectangle with the chocolate, leaving the edge, around 1,5 cm / 1/2 inch, clean. Continue and cover the chocolate smothered rectangle with the apricot slices and roll into a, more of less, beautiful log.
- Cut the log into 12 cinnamon buns with a sharp knife. Transfer the cinnamon buns to the muffin tin and let rise for 20-45 minutes depending on how much time you’ve got on your hands.
- Bake for 18-22 minutes until golden! Let cool and enjoy!
Keywords: Apricot, chocolate, wheat buns, sweet rolls, vegan, healthy