Belinder Buns v2.0

She’s back: Belinder, er, Belinda returned today from an voyage to visit her homeland of Australia.  She came bearing goodies, which I unfortunately did not investigate the content of (hey, I was on a mission involving a quality control issue on a new item, okay?  Okay. 

Aussie candy
I don’t know about you, but ‘gummi ringles’ sound absolutely fascinating.

In honor of Belinda’s return, Ann requested Belinder Buns–basically, sticky bun dough that is filled with a chocolatey filling, chocolate chips, and topped with some chocolate frosting of sorts. I tweaked the recipe a bit, and it’s “the best batch yet!”

Belinda is back from AU
Yeah, they don’t stick around long, apparently.

Belinder Buns v2.0: Full Recipe
makes 12 full size buns

For the dough:Please note, this is a bread maker recipe! I use the dough setting.
1 1/2 tsp Ener-G egg replacer powder plus enough water to yield 1 c 2 T total
1/4 c canola oil
1/3 c evaporated cane sugar
1 tsp salt
3 1/2 c bread flour
1 1/2 tsp active dry yeast

Prepare dough as per bread maker directions.

For the filling:
2 oz unsweetened baking chocolate, melted and cooled
5 T margarine, softened
1/2 c evaporated cane sugar
1/2 c semi-sweet chocolate chips

Assembly:
I proof mine in the oven, by placing a cookie sheet in the lower rack, which I fill with a kettle full of water before filing the buns. It makes for a warm, moist home for rising 🙂 Roll the dough out into a 12 x 16″ rectangle. Spread filling evenly over dough, leaving about a 2″ gap on one side. Sprinkle chocolate chips over filling. Roll tightly towards the gap in the dough, making sure it is tight. Slice into 12 even pieces. Place into a lightly greased 13 x 9″ pan, covering lightly with plastic wrap. Place in cozy oven home or other suitable environment to rise for approximately 1 hour or till doubled in size. Bake at 350 for 35-40 minutes or till lovely and golden; this will depend on your pan and your oven! (The batch pictured below was made in glass pans in a small oven at work, so they took about 40 minutes each.)

When you pull them out, they should look something like this, and there should be an office full of people wondering where on earth that smell is coming from:
right out of the oven

Topping:
This ‘chocobutter is my latest topping, which I like because it’s savory yet chocolatey, meaning you could cover these babies in powdered sugar to boot without overdoing it! YES.
1 1/2 oz unsweetened baking chocolate, melted and cooled
1/4 c margarine, softened
1 c powdered sugar, more if needed to create thick consistency
Spread chocobutter mix over not-hot-but-really-warm buns. Sprinkle with another handful of chocolate chips if desired (which you will, so yes, do it,) and a dusting of powdered sugar would be killer for serving.

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