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.
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!”
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
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.)
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.