Amazing recipe for cream cheese and chocolate sourdough swirls

Sourdough chocolate buns

Jane Mason

They are seriously delicious buns, and not too sweet at all.  

While writing Homemade Sourdough, I tested and slightly adapted a recipe for chocolate and cream cheese buns.  Up front:  the original recipe is not mine and for the life of me I cannot remember whose it is. If the author is reading this please let me know!  

This is one of many sourdough recipes on my website and I hope that the collection on the site is enough to inspire you to get sourdough baking and, of course, to buy the book – which is terrific, by the way!

Back to the buns.  I confess I was dubious.  I thought they would be dreadful.  I had never made chocolate bread before.  I thought the filling would be sickly. How wrong I was.

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Cook Time 30 mins

Course Breakfast, Dessert, Snack

Cuisine American

Equipment

• bowls, scrapers, baking tray, non stick parchment, scale

Ingredients

  

For the dough

• 50 g Wheat sourdough starter from the vat in the fridge
• 350 g White wheat flour
• 50 g Water
• 160 g Milk
• 50 g White sugar
• 50 g Butter
• 1 Egg
• 6 Salt
• 1.5 tsp Vanilla extract
• 30 g Cacao powder
• 1 tsp Bicarbonate of soda This is necessary to help the buns stay soft

For the filling

• 225 g Cream cheese
• 25 g White sugar
• 1/2 tsp Vanilla extract
• 1 Egg
• 60 g Unsalted butter at room temperature
• 1 Pinch Salt

Before baking

• 2 tbsp butter melted and cooled

Icing (optional)

• 110 g Icing sugar
• 1 tsp Vanilla extract
• 60 g Milk

Instructions

 

Day One

• Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.
• Add 50 g of the flour and all the water.  Stir and cover with a shower hat, and leave on the counter for around 8 hours or overnight

Day Two

• Add the remaining 300 g of flour and all the other dough ingredients and knead well for 10 minutes. 
• Put the dough in a bowl, cover it with a shower hat and leave for 4 hours. 
• Meanwhile, using a hand beater, beat together the ingredients for the filling.
• Scrape the dough onto a floured surface and roll it into a  rectangle that is 55 cm x 25 cm. 
  
• Gently spread the filling all over the dough – this is harder than it sounds so just be patient.
• Roll the dough up from one of the long ends, using a scraper to help you.
• Place it seam side down on the counter and slice the sausage of dough into 18 equal pieces.
• Place the pieces of dough on baking tray that you have lined with non stick parchment paper. 
• Brush the tops and sides with butter and then lightly cover with plastic wrap and let the buns rest for 2 hours or until they pass the probe test.
• Preheat the oven to 180 degrees C and put the buns in. 
• Bake the buns for 30 minutes.
• Remove them from the tray and let them cool completely on a wire rack.
• If you want to ice them, do it when they are cool.

Notes

If you would like to ice them, mix the icing ingredients together and then, with a spoon, dribble the icing all over the tops of the buns.

Keyword Buns, Sweet bread

To take our full-day sourdough course

Learn more than you can possibly imagine in a small class where you can ask a lot of questions, eat a lot of bread and have plenty of your own to take home.