Imported from Instagram

Chocolate Sweet Buns

Name: Chocolate Sweet Buns
Prep time: 30 min
Cook time: 20 min
Total time: 160 min
Yield: 8 servings
Cuisine: American
Ingredients: 3.5 cup All-purpose flour or bread flour (The description specifies flour or bread flour; divided between dough and tangzhong.); 3 tbsp Sugar (Use 1 tablespoon to activate the yeast and the remaining 2 tablespoons with the dry ingredients.); 1 tsp Salt (The transcript calls this a pinch; the description lists 1 teaspoon.); 2.25 tsp Instant yeast; 0.75 cup Whole milk (Warm; for the dough.); 1 Egg (Large, room temperature; for the dough.); 0.25 cup Unsalted butter (Softened; add little by little.); Ghirardelli chocolate (One piece for each bun; number of buns/pieces is not specified.); 1.5 cup Chocolate (Type and intended use are not specified.); 1 Egg (For the egg wash; transcript says to combine with a splash of milk.); Milk (A splash, for the egg wash.); 3 tbsp Flour (For the tangzhong.); 0.5 cup Milk (For the tangzhong.); 1 tsp Vanilla extract (Mentioned in the transcript but not listed in the post description.)

Recipe by Brianna LaRae🌻 @briannalaraev · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft, sweet yeast buns with a chocolate filling, made with tangzhong for a softer texture. They’re finished with egg wash and baked until the tops are golden brown.

8 servings160 minAmerican

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Ingredients

3.5 cup All-purpose flour or bread flour (The description specifies flour or bread flour; divided between dough and tangzhong.)
3 tbsp Sugar (Use 1 tablespoon to activate the yeast and the remaining 2 tablespoons with the dry ingredients.)
1 tsp Salt (The transcript calls this a pinch; the description lists 1 teaspoon.)
2.25 tsp Instant yeast
0.75 cup Whole milk (Warm; for the dough.)
1 Egg (Large, room temperature; for the dough.)
0.25 cup Unsalted butter (Softened; add little by little.)
Ghirardelli chocolate (One piece for each bun; number of buns/pieces is not specified.)
1.5 cup Chocolate (Type and intended use are not specified.)
1 Egg (For the egg wash; transcript says to combine with a splash of milk.)
Milk (A splash, for the egg wash.)
3 tbsp Flour (For the tangzhong.)
0.5 cup Milk (For the tangzhong.)
1 tsp Vanilla extract (Mentioned in the transcript but not listed in the post description.)

Steps

1
Prepare the tangzhong using the listed flour and milk. The source does not describe how to cook or handle it, so those details are not specified.
2
Combine the yeast with 1 tablespoon of the recipe’s sugar. Let it sit for 5–10 minutes, until bloomed.
3
In a mixing bowl, combine the flour, salt, remaining 2 tablespoons of sugar, and the tangzhong. Add the vanilla extract mentioned in the transcript.
4
Add the bloomed yeast mixture and the room-temperature egg to the bowl, then mix until combined.
5
Add the softened butter little by little, mixing it into the dough as you go.
6
Cover the dough and let it rise for 1 hour.
7
Shape the dough into buns and add the chocolate. The source does not explain the shaping method, how the chocolate is incorporated, or the number of buns.
8
Arrange the shaped buns in a baking dish and let them rise for about 30 minutes, until doubled in size.
9
Whisk 1 egg with a splash of milk. Brush the mixture over the buns as an egg wash.
10
Bake at 350°F (about 175°C) for 18–22 minutes, or until the tops are golden brown.

Notes

The post lists 1 teaspoon salt, while the transcript says a pinch; the post measurement is retained. Chocolate is listed both as one Ghirardelli piece per bun and as 1 1/2 cups chocolate, but the source does not clarify how these amounts relate. The description does not provide the tangzhong method, the chocolate-handling/shaping details, or a bun count.