This past weekend I went to the countryside to my grandparents house, and because christmas was pretty stressful I decided to test a new recipe that I had in the back of my head for a while, and get my family involved, which was so much fun.
I had been wanting to test this recipe for a while now. I made some Mini Coconut Cakes in the past which I garnished with chocolate and rosemary, and I really fell in love with this flavour combination and just before christmas I had been baking quite a lot of cinnamon buns, leaving me with the idea of making a chocolate rosemary filling.
While the dough was proofing on top of my grandmas masonry heater we decided to take a walk up a nearby hillside because the weather was just to incredible that day. When we got back everyone was pretty much starving and we devoured the whole freshly baked batch at once, after having some delicious broccoli soup.
Makes 9 buns.
- 400g of wheat flour
- 1/2 tsp of salt
- 100g of coconut oil (+some more for oiling)
- 100ml of soy milk (room temperature)
- 1 packet of dry yeast + 1/4 cup of warm water
- 15 medjool dates
- 100g of dark vegan chocolate
- 2 tbsp of fresh chopped rosemary
for the icing:
- 2 tbsp of almond butter
- 5 tbsp of maple sirup
- In a small bowl whisk together the dry yeast with 1/4 cup of warm water until the yeast is dissolved.
- Add the flour and the salt together in a large bowl.
- Melt the coconut oil in a small sauce pan, once its completely melted stir in the soy milk and whisk together until uniform.
- Stir the the coconut oil soy milk mix and the yeast into the bow with the flour and mix together.
- Transfer the dough over on a floured surface and knead until it’s smooth.
- Oil a clean bowl with some coconut oil, then let it rise in a warm place for about 1 hour.
- While the dough is proving add the pitted dates into a sauce pan with about 1/4 cup of water, bring to a simmer and let it cook for about 15 mins on low heat, for the dates to dissolve into a thick cream.
- Chop up the chocolate and let it melt together with the date cream.
- Once the dough has doubled in size, punch it down, knead a little and then roll it out into a rectangle about 0.5 cm thick.
- Now spread out the chocolate cream evenly on the dough, chop up the rosemary and sprinkle on top of the chocolate. Roll it up length wise and then chop into 9 even pieces.
- Oil a oven proof dish with coconut oil place the rolls inside and let them proof once again for about 30 mins.
- Now preheat the oven to 175C and bake for 25-30 mins.
- To make the icing simple whisk together the maple sirup and the almond butter and then stir over the buns once they get out of the oven.
- Serve while still warm!