Valentine’s Day Special: Heart Shaped Chocolate Cherry Sweet Buns
Serving Size / Yield
- 3/4 C. warm water
- 1 pkg. active dry yeast
- 1 egg
- 4 Tbs. melted unsalted butter, divided
- 1/2 C. sweet ground cocoa
- 1/2 C. sugar
- 1 1/2 tsp/ salt
- 2 -3/4 -3 1/2 C. flour
- 1/3 C. sweet cherry preserves
- 1 Tbs. semisweet chocolate baking chips
- 1/4 C. semisweet chocolate baking chips
To make dough: In a large mixing bowl, add the water and yeast together and stir. Mix in the egg, 3 Tbs. butter, cocoa, sugar, salt and 2 C. flour. Using a bread whisk or dough hook for an electric mix together, keep adding flour in 1/4 C. increments until the dough holds together in a ball. Remove the dough from the bowl and place on a floured work surface. Gently knead the dough in a push away, fold down the top type rhythm for 6-8 minutes until the dough is smooth and elastic. Clean out the mixing bowl and butter the bowl with the melted butter. Butter the dough too, place in bowl and cover with plastic. Keep in a warm place until dough is doubled in size – about 1 1/2 - 2 hours.
Make filling. Melt in a small bowl in the microwave or in a small double boiler the cherry preserves and chocolate together until it can be stirred with a fork. Cool until ready to use.
When dough is doubled in size remove from bowl and gently knock down. Let rest for 2 minutes and roll out the dough into a 10x12-inch rectangle. Spread the dough with the cooled cherry chocolate filling. Roll up the dough in jellyroll fashion the longway 1/2 inch. Slice the roll into 10 equal size pieces. Place in a greased 8 or 9 inch baking dish. *I used a heart shaped pan for effect.
Put dish into a cold oven and turn on to 350 degrees. The second rising will take place as the oven heats. Bake for 35-40 minutes or until done. Remove from oven, cool slightly and drizzle with chocolate.
To make topping: Melt in a small bowl in the microwave or in a small double boiler the chocolate until it can be stirred with a fork.
To finish: take rolls from oven and while still warm drizzle the melted chocolate over the top of the rolls using a fork and a back and forth motion.
Yield: 10 rolls