Last weekend I was immersed in the vortex of YouTube – you know those moments where you’re intending to watch just one video but end up 2 hours later still glued to the screen? Yup. That was me. However, there was one positive that came out of my marathon YouTube viewing – I came across Donal Skehan’s channel. He has a plethora of easy to follow recipe videos on his channel including both cooking and baking – and he’s not bad on the eye too making the videos that much more enjoyable to watch ;).
I stumbled across his video showing a step by step guide on how to make patisserie perfect chocolate swirl buns and couldn’t wait to give it a go. They look incredibly professional and with one of my goals for the year being to use yeast more – I thought this would be the perfect fuss free recipe.
With the dough being laced in cardamon and there being a hint of chocolate oozing out, it’s great as a tea time treat or even if you’re feeling a little naughty during breakfast!
Ingredients: Makes 12 buns
For the dough:
- 400ml milk
- 110g butter
- 2 x 7g sachets of dried yeast
- 110g caster sugar
- 750g plain flour
- 1/2 tsp salt
- 2 tsp ground cardamom
- 1 egg, beaten
For the filling:
- 50g butter, softened
- 50g caster sugar
- 200g good quality dark chocolate, very finely chopped (I used plain instead)
Full step by step instructions can be found here including the accompanying video (which is super useful!)
The only change I would potentially make is maybe removing the cardamon or adding slightly less since it was a little too strong for me.
Let me know if you decide to give this a go!