Chocolate Espresso Buns

Here’s a delicious recipe for Chocolate Espresso Buns:

Ingredients

Dough:

• 1 cup warm milk (110°F / 45°C)
• 2 ¼ teaspoons active dry yeast
• ½ cup granulated sugar
• 4 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 large eggs
• ⅓ cup unsalted butter, melted
• 2 teaspoons vanilla extract

Filling:

• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground espresso beans
• 1 cup mini chocolate chips

Glaze:

• 1 ½ cups powdered sugar
• 2-3 tablespoons brewed espresso (cooled)
• 1 teaspoon vanilla extract

Instructions

Prepare the Dough:

1. Activate Yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, and salt.
3. Combine Wet Ingredients: In another bowl, beat the eggs and then add the melted butter and vanilla extract. Mix well.
4. Form the Dough: Pour the yeast mixture and the egg mixture into the bowl with the dry ingredients. Mix until the dough comes together. Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Prepare the Filling:

1. In a medium bowl, mix the softened butter, brown sugar, and ground espresso beans until well combined.

Assemble the Buns:

1. Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16×12 inches).
2. Spread the Filling: Evenly spread the filling mixture over the rolled-out dough. Sprinkle the mini chocolate chips over the filling.
3. Form the Buns: Starting from one of the long sides, tightly roll the dough into a log. Cut the log into 12 equal pieces.
4. Second Rise: Place the buns in a greased 9×13-inch baking dish, cover with a towel, and let them rise for another 30-45 minutes until they are puffy.

Bake the Buns:

1. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are cooked through and the tops are golden brown. Let them cool slightly in the pan before glazing.

Prepare the Glaze:

1. In a small bowl, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth. Adjust the consistency by adding more espresso if needed.

Finish the Buns:

1. Drizzle the glaze over the warm buns. Serve and enjoy!

These Chocolate Espresso Buns are perfect for breakfast or a sweet treat any time of day. Enjoy!