Sometimes you just need a damn treat. These buns are best fresh out of the oven, when the chocolate inside is warm and melty. Soft, chewy, bursting with raisins and oozing with dark chocolate. With a hot cup of coffee, this combination is pure bliss!
One of my favourite bakeries on the Island is in a town just south of us. Nestled on the water, True Grain, overlooks the serene Cowichan Bay. I appreciate their dedication to using organic, stone ground, heritage grains that are grown here in British Columbia. Whenever we’re passing through the area we go out of our way to make a stop here for treats. You can often find a few cinnamon raisin buns tucked amongst the bags of flours, croissants and sourdough breads we leave with.
These buns are my version of this treat. With the addition of dark chocolate, these are seriously decadent.
Chocolate cinnamon raisin buns
yields: 8 buns
- 1 3/4 cup All purpose flour
- 1 1/4 tsp. Active dry yeast
- 1 Tbsp. Sugar, organic and fair trade if possible
- 2 tsp. Cinnamon
- 1/2 cup Raisins
- 1/4 tsp. Salt
- 3 Tbsp. Coconut oil
- 1/2 cup Warm water
- 8 Pieces Chocolate, organic and fair trade if possible (I used 70% dark baking chocolate)
- 1 Egg, lightly beaten (or use a few Tbsp. non-dairy milk for Vegan version)
In a large bowl mix flour, yeast, sugar, cinnamon, raisins and salt together. Using a pastry cutter or two butter knives, cut coconut oil into flour mixture until broken up into small bits. Add warm water and mix with a spoon until mixture starts to come together.
Turn dough out onto a clean surface and knead for a few minutes until it forms a ball. Cover with a damp towel (or simply turn the mixing bowl upside-down and cover dough), let rest for 15 minutes.
Knead dough for 5 minutes, this is when raisins will start flying in all directions — don’t give up, just press them back into the dough as you go. Once again, cover dough and let rest for 30 minutes.
Cut dough into 8 pieces, press a piece of chocolate into the center of each piece and pinch dough over to seal and form a ball. Place each ball on a parchment lined baking sheet, cover with a damp towel and let rise for 1 hour.
Heat oven to 375°F. Brush each ball of dough with lightly beaten egg (or non dairy milk if vegan). Place in oven and bake for 20 minutes.
Best eaten while still warm!