Sweet Buns with Prunes and Chocolate Filling

These sweet buns filed with prunes and chocolate are light, fluffy and pillow-soft. Originally from Europe, this sweet dough can be made with variety of fillings but prune and chocolate combination will definitely steal everyone’s heart! 

Ingredients:

Dough:

 4 cups / 500g all purpose flour

7/8 cup / 220ml warm milk

1 package active dry yeast 

1/4 cup / 50g melted unsalted butter

1/4 cup / 50g sugar

1tbsp vanilla extract 

pinch of salt

1 egg

2 egg yolks 

1 tbsp lemon zest

2 tbsp vegetable or avocado oil

Filling:

 1 cup / 200g prunes

3 tbsp water

1/2 cup / 100g chocolate chips (melted)

1/4 cup / 50g melted unsalted butter (for brushing)

1/2 cup powdered sugar

Directions:

In a small bowl combine warm milk, 1 tbsp sugar and active dry yeast. Set aside for 10 minutes to proof.

In a large mixing bowl add flour, rest of sugar, pinch of salt and lemon zest. Whisk together to combine.

When the yeast is ready, pour it into the flour mixture. 

Add melted butter, 1 egg, 2 egg yolks and vanilla extract. 

Begin to knead the dough until you get smooth compact mass. Add 2 tbsp of neutral oil (vegetable or avocado) and knead for another 5 minutes. 

Let the dough rise at room temperature for about 45 minutes or until doubled in size. 

Add prunes and 3 tbsp of water into a blender. Blend until smooth.

Add melted chocolate into the prune mixture and mix until well combined.

Directions:

Once the dough has risen, transfer it to a lightly floured work surface. Using a rolling pin, roll out the dough into a rectangle shape (18 x 14 inch size). 

Using a knife or pizza cutter, divide the rectangle into 16 equal squares.

 To the middle of each rectangle add 1tbsp of prune&chocolate mixture. Take each corner, bring it to the middle and pinch the dough together to enclose the filling inside.

Flip the bun over and roll it gently counterclockwise to achieve nice and rounded shape.

 Place buns into a 14x10 inches baking dish lined with parchment paper. Let your buns rise for another 30 minutes at room temperature.

 Brush the top of each bun with melted unsalted butter.

 Bake at 355 degrees Fahrenheit for 20 minutes, until golden brown on top.

Let cool down for about 5 to 10 minutes. 

Dust generously with powdered sugar and enjoy! 

 Store leftover in an airtight container for up to 4 days.