Double-Chocolate Swirls

Name: Double-Chocolate Swirls
Prep time: 25 min
Total time: 25 min
Yield: 24 swirls
Ingredients: 4 1/2 cups white bread flour, plus extra for dusting; 1/4 ounce active dry yeast; 1/2 cup superfine sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 6 tablespoons butter; 2 large eggs; 1 large egg, beaten, for glazing; 1 1/4 cups milk; oil, for greasing; 6 tablespoons chocolate hazelnut spread; 7 ounces milk chocolate, chopped

Submitted by Julie Bs Hive

"To die for! From the book Delicious Pastries. Resting period of 8 hours not included in prep time."

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photo by Julie Bs Hive

Ready In:: 25mins
Ingredients:: 12
Yields:: 24 swirls

ingredients

PASTRY
4 ¹⁄₂ cups white bread flour, plus extra for dusting
¹⁄₄ ounce active dry yeast
¹⁄₂ cup superfine sugar
¹⁄₂ teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons butter
2 large eggs
1 large egg, beaten, for glazing
1 ¹⁄₄ cups milk
oil, for greasing
FILLING
6 tablespoons chocolate hazelnut spread
7 ounces milk chocolate, chopped

directions

FOR THE PASTRY:.
Mix together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
Melt the butter in a heatproof bowl set over a pan of simmering water. Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.
Turn out onto a floured board and knead for 10 minutes or until smooth. Put dough in a large floured bowl, cover with plastic wrap and put in a warm place for 8 hours or overnight.
To make the buns take the dough from the bowl and punch down. Preheat the oven to 425° and lightly oil 2 baking sheets.
Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick. Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate. Roll from the long edges and cut into 6 pieces. Place each swirl, cut side down, the the baking sheets and brush each with the beaten egg.
Bake in the preheated oven for 20 minutes and serve warm.

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Reviews

VERY NICE TASTING, especially with the hazelnut spread, which was something I'd never used before! Really enjoyed these trreats, & although I shared with some neighbors, I'll be making these again! Had toyed with the idea of adding a bit of cocoa to the pastry, for a triple-chocolate hit, & might just do that another time! Bus, as is, this is a GREAT PASTRY TREAT! Thanks for sharing! [Made & reviewed while touring Canada on the Zaar World Tour 4]

Sydney Mike

RECIPE SUBMITTED BY

Julie Bs Hive

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