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Chocolate Overload Swirls

I had an idea for these buns as I love cinnamon swirls but wanted to try something a little different. As I had my class today it seemed the perfect opportunity to try out something new. Then when I posted the prep pics on my social media pages I knew I was onto a winner.
450g strong white bread flour, plus extra for kneading
7g sachet easy-blend/fast-action yeast
10g sea salt
40g unsalted butter, melted
1 tbsp honey
250ml tepid water

160g maltesers
100g minstrels 
100g chocolate spread (I used Nutella) 

To sit in
70g softened butter
50g demerara sugar

150g icing sugar
water to mix
You will also need a 12-hole muffin tin, lined with muffin cases.

Tip the flour into a large bowl; add the yeast and salt and make a well in the centre. Heat the water until lukewarm, add the melted butter and honey and mix to combine. 

Gradually pour into the dry ingredients and mix until you have a soft dough. Knead in a free-standing machine fitted with a dough hook for 6 minutes, or by hand for 10 minutes, until the dough is smooth and elastic. 

Shape into a ball and place in an oiled mixing bowl. Cover with clingfilm and leave in a warm place for 90 minutes or until doubled in size. 

Turn out on to a floured work-surface and knead for 30 seconds to knock back the dough. Roll into a large, neat rectangle, 1cm thick and brush liberally with the chocolate spread. Blitz the maltesers & Minstrels in a food processor until you have lots of small pieces, remove half of the chocolates and reserve in a bowl. Blitz again until you have quite fine pieces (the ones in the photo dropped out of the buns due to the weight) Sprinkle the finely blitz chocolates over the chocolate spread. 

With the long side of the rectangle nearest to you, roll the dough away from you into a tight spiral. Brush with a little melted butter to seal the roll. Trim off the ends and slice the roll into 10 equal portions. Mix the butter and demerara sugar together and divide between 10 of muffin cases in the tin holes.  Pop the buns into the buttered muffin cases tin, cut-side uppermost. Cover with oiled clingfilm and leave to prove for 40 minutes or until doubled in size. 

About 20 minutes before are you ready to bake the buns, preheat the oven to 170ÂșC

Bake the buns on the middle shelf of the oven for 22-28 minutes until well risen and golden brown. 

Cool for 2 minutes in the tin, before removing to a wire rack. 

Meanwhile, make the icing by whisking together the icing sugar and enough water to make a thickish paste. Once the buns are completely cool, drizzle over the icing or spread over neatly with a palette knife. Then finish with the chunky blitz chocolates.