These chocolate swirl buns are so fluffy and sweet. Perfect for snack, breakfast, or dessert!
Science Behind Yeast
- Yeast is the tiny powerhouse behind fluffy bread. It eats sugars and belches out carbon dioxide gas, making your dough rise.
- Those gas bubbles get trapped in the gluten, giving your bread structure and texture.
- The alcohol yeast makes during this process mostly vanishes during baking.
- Yeast also adds that delightful bread flavor we all love.
- It thrives on warmth, water, and sugar, usually working its magic around 75-85°F (24-29°C).
- When baking, you often proof yeast by dissolving it in warm water and sugar to get it going.
- Sourdough bread has its unique tang thanks to wild yeast and lactic acid bacteria in a sourdough starter.
Swirl Buns… What Are They?
Swirl buns, known for their delectable swirls of cinnamon and sugar, have an origin believed to be in Northern Europe, possibly Sweden or Finland. These sweet treats made their way to the United States through Scandinavian and German immigrants, and they’ve since become a beloved baked delight with numerous regional adaptations. In this recipe, we take the classic swirl bun and give it a mouthwatering chocolate twist
Debunking Common Myths About Bread
Bread leads to weight gain:
The myth that bread causes weight gain is often based on the erroneous assumption that all carbohydrates are inherently fattening. In fact, consuming more calories than you burn will lead to weight gain, regardless of food source. Whole grain breads can be part of a healthy diet when consumed in moderation as they provide important nutrients, fiber and complex carbohydrates that help with weight management.
Bread is unhealthy:
Even if highly processed white bread lacks certain nutrients, not all bread is unhealthy. Whole grain bread, on the other hand, is a nutritious option. It contains dietary fiber, vitamins, minerals and antioxidants that contribute to your overall health. Choosing whole grains greatly improves the nutritional value of your bread.
Gluten-free bread is healthy for everyone:
Gluten-free bread is essential for those with gluten intolerance or celiac disease. However, gluten-free bread is not necessarily healthier than regular bread for people without these diseases. In fact, some gluten-free products may have higher sugar, fat and calorie content to compensate for the lack of gluten.
Bread causes bloating:
Some people experience bloating and indigestion after eating bread, but not everyone does. Symptoms may be due to an individual’s tolerance to certain types of bread, or certain ingredients. For example, some people find it easier to digest whole grain or sourdough bread.
Carbohydrates in bread are the bad guys:
Carbohydrates are essential macronutrients that provide energy to our body. The key is to choose whole wheat over highly processed varieties. Whole grain breads contain complex carbohydrates that release energy slowly, making you feel full and energized. It also provides dietary fiber that aids digestion and supports overall health.
Bread should be avoided during a low-carb diet:
Low-carb diets are becoming more popular, but not all carbs are created equal. Some low-carb diets avoid bread, but a balanced diet can include moderate amounts of whole grain bread. It can provide important nutrients and fiber while meeting your total daily carbohydrate intake. It’s important to make an informed choice and understand that not all carbs are bad for your health.
How Does Yeast Make This Bread Fluffy?
Yeast plays a crucial role in making bread fluffy through a process called fermentation. When yeast is mixed with dough, it consumes the sugars present in the flour and releases carbon dioxide gas as a byproduct. The gas gets trapped within the gluten structure of the dough, causing it to expand and rise. As the dough rises, air pockets form, giving the bread its light and airy texture. Additionally, the fermentation process also imparts a distinct flavor to the bread. When the bread is baked, the heat causes the trapped gas to expand further, resulting in the fluffy and soft texture we associate with well-risen bread.
Chocolate Swirl Buns
Ingredients
Buns
- 1 ¼ cup warm water
- 2 ¼ tsp dry active yeast
- 2 tbsp honey
- 1 egg + 1 egg yolk
- 1 cup + 2 ¾ cup white AP flour
- ¼ tsp salt
- ½ cup nutella or chocolate spread melt in microwave for 30 seconds to make it runnier
- 1 egg white
Icing
- ⅓ cup powdered sugar
- 2 tbsp milk more if needed
- 1 tsp vanilla extrac
Instructions
For the buns
- Combine the yeast, honey, and water. Let the mixture bloom for 10 minutes until yeast is puffed up and bubbly.
- Add mixture into a stand mixer, along with 1 cup flour, egg and egg yolk. Mix until batter forms, then let rest for 15 minutes.
- Add the remaining flour and salt into the batter, knead the dough for 10 minutes on low speed using the hook attachment. Cover the dough and let rise for 2 hours in a warm space.
- On a floured surface, knead the dough by hand for 3 minutes. Roll the dough into a thin rectangular shape. Spread the nutella on half of the rectangular dough. Fold the other half right over, to cover all the chocolate. Roll the dough a little to flatten out more, then cut the dough into 1 inch wide strips. Twist the strips of dough and wrap around into a circle shape. Place on a parchment paper lined pan and allow to rise for 45 minutes in a warm space.
- Preheat the oven to 350F.
- Using the 1 egg white, brush on top of all the buns until fully covered. Bake the buns for 20-25 minutes or until the tops are golden brown. Allow to cool for 10 minutes.
For the icing
- Mix the powdered sugar, milk, and vanilla extract until smooth (you may need to add more milk depending on what icing consistency you want). Drizzle on the cooled buns. Allow buns to rest for 5 minutes for icing to harden before serving.
