We Knead To Bake #25: Black Forest Buns
T.
Ingredients
For the Dough:
For the Filling:
  • 3/4cup cherry strawberry jam/ or compote
  • 2 1/2 to 3cups chocolate sponge cakecrumbled
For drizzling:
Instructions
  1. Pour the water and milk in a saucepan, and heat on the stove till quite hot but not boiling. Pour this liquid into a large bowl and add the butter. Stir till the butter is melted. Then add in the sugar and stir till the sugar dissolves. Let this mixture cool down till it is lukewarm, so that the yeast will proof. If it is too hot, it will kill the yeast and curdle the egg.
  2. You may knead the dough by hand or in the processor which is my usual preference. Pour the lukewarm mixture into the processor bowl (if using) and add the yeast and the egg. Pulse a couple of times to mix well. Then add about 1 cup of the flour and mix well. Add the salt and more flour, as much as is necessary, and knead the dough until it is smooth, elastic but not sticky.
  3. Add in the salt and some more flour and mix. Once the mixture becomes difficult to mix, turn it out onto your work surface. Add more flour and continue to knead for about 10 minutes till the dough is not sticky and elastic.
  4. Place the kneaded dough in an oiled bowl, turning the dough till lightly coated with oil. Cover loosely, and allow to double in volume, for about 1 – 1 1/2 hours.
  5. Now place the dough on a flat surface and roll it out into an approximately 18u201d by 12u201d rectangle (or 9″ by 12″ if using half the recipe).
  6. Spread the cherry compote/ strawberry jam over the leaving a 1/2 inch all around. Sprinkle the chocolate cake crumbs on top of this. Roll the dough away from you, as snugly as possible, starting with the 18u201d edge like a jam/ jelly roll (as for cinnamon buns). Try to pinch the dough closed as best as possible, or dampen the edge with a little water to seal well.
  7. It is important to roll up the dough as tightly as possible because this dough does swell up quite a bit while baking.
  8. Cut the roll into 1 1/2″ wide pieces with a very sharp knife/ dough scraper. You should have 12 pieces for the full recipe and 6 for half of it. Place each piece in a mould (or make collars using foil or parchment paper to fit well around each piece)and then on a baking tray. Otherwise place them in a lightly greased rectangular baking tin with raised sides or a cake tin leaving enough space for them to expand (I used a 9″ cake tin for a half batch of this recipe).
  9. A round cake tin will however not give you perfectly round buns but buns that are more triangular in shape. If you place them too far apart, they will spread rather rise in height. Cover loosely, and allow to rise, for about 1 hour or till almost double.
  10. Bake at 180C (350F) for 25 – 30 minutes, until the buns are done and nice golden brown in colour. Remove from oven and cool completely.
  11. Drizzle with melted chocolate and serve.