Rich and full of chocolate these Chocolate Sticky Buns are off the charts. They’re perfect for the Valentine’s Day brunch to spoil your sweetheart.
Yes. I made two. I usually have about 8 things I want to try then narrow it down to 2 or 3 recipe ideas. This one was just stuck in my head. I thought the chocolate liquor would make a perfect ingredient in the filling of these delicious chocolate buns.
Okay. Reality moment. I made the mistake of rushing it and NOT letting the ganache chill. DO NOT DO THIS! Let it chill. I know you want to rush through these babies and snarf them down. Yes. They are as delicious as they look. But please, I beg you, take your time chilling the ganache. I almost scrapped this whole idea because I didn’t. I did wind up allowing the dough to chill with the filling inside for about 20 minutes. Then I sliced them and let them rest again before baking.
And boy am I glad I didn’t scrap this whole idea. These are AH-mazingly delicious. I really do surprise myself with my baking sometimes. This is one of those moments. The dough is delicious on it’s own. It’s chocolately goodness in a a dough. But filling it with the Godiva liquor filling? WOW!
You’re gonna hit this part of the recipe and just wonder what in the world I was thinking when I came up with this. They seriously just do not look yummy at this point. All goey, messy, unappealing mush. LOL
But trust me. Keep going. You’ll thank me. You WILL smell that luscious aroma emanating from your oven while these Chocolate Sticky Buns are baking. It’s not a brownie, cookie or cake smell. It’s an unadulterated, chocolate sauce smell. You’ll start to drool.
Grab some tissues.
You’re gonna drool. I did. I’m not ashamed to admit it. I drooled smelling those babies bake. When they come out of the pan and you can see all that chocolately yumminess? Oh yeah. You’re gonna drool.
See that chocolate just oozing there? Stop licking your screen. No amount of licking is going to get this taste in your mouth. You’re going to have to make these little gems. The inner heffer in me found it VERY difficult to restraining myself from eating the whole pan…in one sitting…as soon as they came out of the oven.
The chocolate bubbles up between the dough. The dough is all tender and sweet smelling. You’ll see what I mean. Don’t say I didn’t warn you.
I’ll leave you with one last bite…to tempt you to make these for yourself.
- 2 cups whole wheat flour
- 4 cups unbleached all-purpose flour
- 2 packets active dry yeast (about 4 1/2 teaspoons)
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 2 tablespoons vital wheat gluten
- 1 cup egg substitute
- 1/2 cup butter melted and cooled
- 4 ounces semi-sweet chocolate
- 1 1/2 cups milk
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup dark chocolate, chopped
- 3 ounces chocolate liquor (Godiva)
- 1 tablespoon heavy cream
- Place the whole wheat flour, 2 cups all-purpose flour, yeast, sugar, cocoa powder, vital wheat gluten, and salt in the bowl of a stand mixer fitted with the dough hook. Stir a few second to combine.
- In a microwave safe bowl, heat the butter and chocolate on high one minute. Stir. If the chocolate isn't melted, continue to heat at 30 second intervals until completely melted. Set aside to cool.
- In a small bowl, combine the egg and milk. Stir well to combine. Once the chocolate has cooled slightly, add it to the milk mixture, stirring constantly, until completely combined.
- With the mixer on low, combine the wet ingredients with the dry ingredients. Mix until combined.
- Slowly add additional flour as needed, 1/4 cup at a time until the dough begins to form. It will be soft, but stringy.
- Spray a large mixing bowl sprayed with cooking spray and add the dough. Allow to rest, covered, for at least 2 hours. If possible, refrigerate at least 4 hours or overnight for better flavor.
- While the dough is resting, make the filling. Combine the chocolate with the liquor an heavy cream in a microwave safe bowl and heat on high 1 minute. Stir to combine. If the chocolate is not completely melted, heat at 30 second intervals until completely melted. Allow to cool in the refrigerator until the dough is ready.
- Lightly dust your work surface with unbleached, all-purpose flour. Turn the dough out and allow to deflate. Divide the dough in half. Reserve the second loaf for another use. (Can be refrigerated up to 5 days, or frozen for up to 2 weeks.)
- Roll the dough out to a 10 by 13 rectangle. Sprinkle with the brown sugar mixture. Drop the chilled filling mixture on top of the brown sugar. Roll tightly and allow to rest 5 minutes.
- Using dental floss or sewing thread, cut the pieces into 12 slices. Place the slices into a 9 inch square baking dish coated with cooking spray. Allow to rise 30 minutes.
- Bake at 350 for 30 to 40 minutes or until lightly brown. Cool slightly before serving. Top with any remaining chocolate in the bottom of the pan, because you won't want to waste any of that Godiva chocolatey goodness.