These buns are also a little healthier than the regular ones, using soy milk and whole wheat flour, no sugar (But I did use syrup so that one doesn’t count). (I adopted this recipe from desert candy and changed some parts of it).
Chocolate Breaking Bread
1 cup soya milk
1 ½ cup non bleached flour
1 cup whole wheat flour
1 teaspoon dried yeast
1 beaten egg
1 tablespoon butter
1 tablespoon kitchen syrup (Zeeuwse keuken stroop)
¼ teaspoon salt
100 gram chopped chocolate (about 76% cacao)
100 gram dried (and soaked) cranberries
Warm the milk until luke warm. Stir in the non bleached flour until you have a smooth batter, mix in the butter, egg, salt, syrup, salt, yeast. Add the whole wheat flour in batches and stir everything together. Mix in the cranberries and the chocolate.
The dough will be very stick still but that’s alright, we’re going to handle it lightly along the way. Generously flour a clean worktop and put the dough on top. Dust the dough with flour and start folding it over with your fingers. Just use the tips of your fingers to press the dough and fold it over for about 5 minutes. You’ll probably have to add some more flour to it, just add enough so it won’t stick to your worktop.
Grease a bowl and put the dough inside. Cover it with cling film and leave it to rise on a warm spot until doubled in size (about 1 to 1 ½ hour).
Preheat the oven to 400F or 200C.
When doubled in size put the dough again on a floured worktop and cut in 8 pieces of the same size.
Grease a cake pan with butter and. Form the pieces into balls and place them in the cake pan, cover again and let them rise for about half an hour.
Bake for about 30-40 minutes or until golden brown, let them cool down on a rack.
If you like to give them a sweater touch, lightly brush them with sugar water 5 minutes before you take them out of the oven.