Apricot & Chocolate filled wheat buns of goodness

Okay, don’t get me wrong, I love cinnamon buns. However, some (silly) people don’t like cinnamon, nor cinnamon buns. So the other day, I decided to go out of my comfort zone, experiment and see what more bun fillings might exist beyond cinnamon. I think apricot and chocolate is a classic combination that shouldn’t only be enjoyed by dipping apricot slices in chocolate. These buns of goodness (not steel) celebrate that simple, yet delicious, flavour combination, which make them the perfect treat. What more is there to say? Oh, you could of course do other kinds of chocolate, milk or white, or substitute the apricots to nectarines or peaches.

Anyway, enjoy!

img_9603-21.jpgIMG_9659 2IMG_9507 2_redigerad-1IMG_9597 2IMG_9551 2

Apricot & Chocolate filled wheat buns of goodness

[Vegan, whole food, refined sugar-, oil-free, fruit sweetened]

Servings: 12 medium buns     Prep time: 25-35 minutes

Baking time: 18-25 minutes  Total time: 45-60 minutes

Ingredients

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
  • 2 tbsp coconut sugar or 4 well mashed dates
  • 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
Directions
  1. Grease or line a muffin tin with muffin liners.
  2. In a large bowl mix the lukewarm milk, oil/margarine, sugar, salt, cardamom, and yeast.
  3. 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.
  4. Form a ball out of the dough and flour well. Put it back in the bowl and let rise for 20-25 minutes.
  5. Melt the chocolate and slice the apricots into thin slices.
  6. 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.
  7. 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.
  8. Bake for 18-22 minutes until golden! Let cool and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: