Pesto & PostoChocolate Date Buns
Ingredients
Dough
- ½ cup warm milk (125 ml)
- 2 tablespoons honey (40 g)
- 2 ¼ teaspoons dry yeast (7 g)
- 3 cups bread flour (390 g)
- 2 eggs, room temperature
- ¼ cup powdered milk (32 g)
- 1 teaspoon salt
- ⅓ cup butter (75 g), room temperature & cubed
Filling
- 8 oz semi-sweet baking chocolate
- 1 cup pitted dates
Steps
Dough
- Warm the milk to 110°F (43°C) and add the honey and yeast. Leave it for 5-10 minutes or until the yeast is activated.
- In a stand mixer, mix the yeast mixture along with all the dry ingredients and eggs, except the butter.
- Knead for 10 minutes.
- Add the cubed butter one at a time and mix it well. Then knead it for another 10 minutes.
- Form a ball and apply some oil over it. Cover it and leave it to rise for 1 hour or until it has doubled.
Filling
- Blend the dates and chocolate in a food processor until you get a grainy mixture.
Shaping & baking
- Roll the dough into a 14x21 inch rectangle.
- Spread the filling evenly over the dough.
- Fold one third of the dough over the middle, then fold the other third over it.
- Roll the dough slightly so you get an even layer.
- Cut the dough into strips.
- Hold the two ends of each strip and gently pull them to make them longer.
- Twist the strips and tie them into a knot.
- Leave them for 20 minutes while the oven preheats to 350°F.
- Beat one egg with a splash of milk and brush it over the buns.
- Bake for 30 minutes at 350°F.