Chocolate Buns

When I went to boarding school many years ago, there was always cake in the afternoon. At times there was also the healthier alternative, which was actually much more popular, and I have often thought about in the following years: if only I had the recipe for Mother Charlotte’s chocolate buns.

Four years ago, when I started studying cooking at LOF, we met in the teaching group for a joint cooking session arranged by one of the other food instructors – the former matron at my old school: Mother Charlotte.

There were apartments to get then, and here follows the recipe for the world’s best chocolate buns, great for nibbles at a sports day or as a healthier – but not inferior – alternative to the cake on a children’s birthday party.

300ml lukewarm water / milk (or half-and-half)
25g yeast
50ml oil
1 tsp salt
150g wholegrain flour
350g plain flour
200g chocolate, roughly chopped

Stir the yeast into the water / milk.
Then add the oil and salt to the wholegrain flour and wheat flour – N.B. be sure to pour all wheat flour in at once.
Knead the dough well and then thoroughly knead the chopped chocolate into it.

Let the dough raise for 1 hour – remove from bowl and roll into a sausage, which is divided into 15-16 balls that are rolled and put on a plate.

The balls need to raise for another 25-30 min, optionally may be brushed with egg or milk

Bake at 180°C in fan oven or 200°C in regular oven for 12-15 minutes.

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