For the Dough
- 1/2 cup milk, preferably whole
- 1/4 cup granulated sugar
- 1 1/4 teaspoons instant yeast
- 1 large egg, brought to room temperature
- 2 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon table salt
- 3 tablespoons unsalted butter, at room temperature, plus additional for bowl and muffin tins
For the Filling
- 3 tablespoons unsalted butter, at room temperature
- 2 tbsp granulated sugar
- 1/2 pound semisweet chocolate
- Pinch of salt
- 3/4 teaspoon ground cinnamon
Warm milk to between 110 to 116°F. In a large mixing bowl, combine flour, salt, and yeast. Whisk egg and yeast into the milk, and add to the mixing bow. Add butter and mix until incorporated. Knead dough until smooth and silky. Place in a lightly oiled bowl and cover loosely with a lint-free towel or plastic wrap and let rise for 1 hour, or until doubled.
If your chocolate is in large bars, roughly chop it. Then, you can let a food processor do the rest of the work, pulsing the chopped chocolate with the salt, sugar, and cinnamon until the chocolate is very finely chopped with some parts almost powdery. Add butter and pulse machine until it’s distributed throughout the chocolate. Generously butter a standard 12-muffin tin; set aside.
Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands. Let it rest for another 5 minutes. Once rested, roll dough into a large, large rectangle. The short sides should be a scant 11 to 12 inches. The other side can be as long as you can roll it.
Sprinkle the filling evenly over the dough’s surface. It’ll be clumpy and uneven and probably look like there’s too much chocolate for the volume of dough; just do your best. Tightly roll the dough back over the filling from one short end to the other, forming a 12 to 13-inch log. With a sharp serrated knife, gently saw 1-inch segments off the log and place each in a prepared muffin cup. Loosely cover buns with plastic wrap or a lint-free towel and let them rise for another 30 minutes.
Meanwhile, preheat your oven to 350°F (180°C). Bake buns for 15 to 20 minutes, until puffed and brown. They should reach 185 to 190 degrees in the middle.
These buns can be formed, placed in the muffin cups and refrigerated (loosely covered with plastic) the night before, to bake in the morning. You can bake them directly from the fridge. They can be baked and frozen until needed, up to 1 month.
From Smitten Kitchen. Makes 12 buns