Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup chocolate chips
- 1/4 cup powdered sugar
Special Equipment Needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking dish
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine flour, sugar, cocoa powder, yeast, and salt. Mix on low speed until well combined.
2. In a small saucepan, heat milk and butter over low heat until butter is melted. Remove from heat and let cool for a few minutes.
3. Add milk mixture and eggs to the flour mixture. Mix on low speed until dough comes together.
4. Increase speed to medium and knead dough for 5-7 minutes until smooth and elastic.
5. Cover dough with a clean kitchen towel and let rise in a warm, draft-free place for 1 hour or until doubled in size.
6. Preheat oven to 350°F.
7. Punch down dough and divide into 12 equal pieces. Flatten each piece and place a few chocolate chips in the center. Pinch edges together to seal and form a ball.
8. Place balls seam side down in a greased 9x13 inch baking dish. Cover with a clean kitchen towel and let rise for 30 minutes.
9. Brush tops of dough balls with melted butter and bake for 25-30 minutes or until golden brown.
10. Remove from oven and let cool for a few minutes. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories: 230
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 120mg
Total Carbohydrates: 34g
Dietary Fiber: 2g
Sugars: 11g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Semi-sweet or dark chocolate can be used instead of chocolate chips.
- Almond or soy milk can be used instead of regular milk.
Variations:
- Add chopped nuts or dried fruit to the filling.
- Use white chocolate chips instead of regular chocolate chips.
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
Tips and Tricks:
- Make sure the milk and butter mixture is not too hot or it will kill the yeast.
- Use a kitchen scale to measure ingredients for accuracy.
- To prevent dough from sticking to your hands, lightly flour them before handling the dough.
Storage Instructions:
Store leftover Chocolate Buchteln in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, place Chocolate Buchteln in a 350°F oven for 5-10 minutes or until warmed through.
Presentation Ideas:
Serve Chocolate Buchteln on a platter dusted with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting Advice:
- If dough is too sticky, add a little more flour.
- If dough is too dry, add a little more milk.
- If dough does not rise, check the expiration date on the yeast.
Food Safety Advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent contamination.
Food History:
Buchteln are a traditional Austrian sweet roll filled with jam or fruit. They are typically served for breakfast or dessert.
Flavor Profiles:
Chocolate Buchteln are sweet and chocolatey with a soft, pillowy texture.
Serving Suggestions:
Serve warm with a dusting of powdered sugar and a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian
Taste: Rich, Sweet, Chocolatey, Moist, Nutty