August 16, 2012

Toblerone Buns

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Chocolate-filled croissants and toast with chocolate spread are my favorites for breakfast and thought for a change why not fill sweet dough with chocolate candy. I thought dark Toblerone would be great to fill the sweet buns. They came out so soft, not too sweet, and are perfect with the slightly bittersweet chocolate. I made the buns a little thicker because I want more bread than chocolate. I can have these every day for breakfast with my milky espresso.

Toblerone-filled Buns

  • 5 cups King Arthur unbleached all-purpose flour
  • 1 tablespoon instant yeast
  • ¼ cup nonfat dry milk
  • 4 tablespoons sugar
  • 1 cup hot water (120° F)
  • 5 large eggs, at room temperature
  • 1 tablespoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 3 bars milk or dark Toblerone
  • 1 beaten egg for egg wash
Cooking Directions
  1. In the mixing bowl of a standing mixer, whisk together 2 cups of the flour, yeast, dry milk, and sugar. Add hot water and with dough hook attachment, mix on low speed for 1 minute. Increase speed to low-medium, add eggs one at a time, then the remaining flour, ½ cup at a time, beating well after each addition. Add salt and beat for 1 minute more.
  2. Increase speed to medium high and continue mixing, adding butter, 1 tablespoon at a time, until each butter addition is absorbed. Dough will be soft and sticky. Knead until dough is elastic, shiny, and comes off the sides of the bowl, about 10 minutes. Transfer dough into a container, cover with plastic wrap and leave on the kitchen counter until doubled in size, about 2 hours. Refrigerate dough for at least 2 hours until well-chilled.
  3. Divide bars into sections; set aside. Remove dough from refrigerator and divide into 3 portions. Refrigerate 2 portions while shaping the first one. Flatten dougn into a 24 inch x 5 inch rectangle. Place 12 Toblerone triangles 1¼ inches apart along the lower half of the dough rectangle. Fold the other half over the chocolate and pinch the dough edges on 3 sides. Gently press in between chocolate triangles and cut at an angle with a sharp knife. Place pieces 2 inches apart on a cookie sheet. Repeat with the remaining dough portions. Cover with plastic wrap and let rise for 1 hour.
  4. Preheat oven to 375° F.
  5. Brush tops of buns with egg wash and bake for 25 minutes until buns are golden.
made for each other: sweet soft bread and bittersweet chocolate


Winnie said...

Oggi - these buns are simply outrageous !:)

The buns itself are like brioche and together with Toblerone = OMG

JMom said...

The texture of your brioche looks delicious! I can just imagine it with the toblerone in the middle. yumm! I'm printing this one out for my resident bread maker to try :) thanks!

Dexie said...

Goodness gracious. I just made homemade bread and I swear the next time I make some dough, I'll make these. My husband is always getting me toblerone so next time I'll tell him to buy me 2 for this project :)

Heather S-G said...

I think I've died and gone to heaven...sigh... These buns are magical! I hope you'll consider dropping by and sharing them with BYOB-BakeYourOwnBread this month, they would make an awesome edition to the bread basket! ( =)

Unknown said...

such decadent buns! what a heavenly breakfast that must be!

Kilawin na Isaw

i♥pinkc00kies said...

OMG lovely buns :D

Jessica Cassidy said...

toblerone must be delish :-) never try this yet :-) Dropping by from FF

Wok with Ray said...

Who would have thought about putting the famous triangular shaped toblerone in a bun but the creative mind of Oggi! Must taste good!

maiylah said...

oh wow...!!! similar to the "choco bread" that we used to buy eons ago back yummy fresh out of the oven!

thank so much for sharing and linking over at Food Friday, Ms. Oggi

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