Chocolate Swirl Buns
This recipe is very similar to my cinnamon roll one, but with a few little tweaks! Perfect for those who can't stand the taste of cinnamon (former cinnamon hater here!), but just as sweet & sticky!
Nutrition Facts
Serving Size 1 bun
Servings 10
- Amount Per Serving
- Calories 137
- % Daily Value *
- Total Fat 1.2g2%
- Total Carbohydrate 26.2g9%
- Dietary Fiber 1.3g6%
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields10 ServingsCategoryDessert
For The Dough
240 g plain flour
7 g fast acting yeast
7 g low fat spread
0.50 tsp salt
2 tsp baking powder
200 g 0% fat Greek yoghurt
12 g sugar
For The Filling
35 g sugar
7 g low fat spread - melted
10 g cocoa powder
For The Icing
25 g icing sugar
1
Preheat the oven to 180C.
Grease a 5" round springform tin with low calorie spray.
2
In a large bowl, mix the flour, yeast, baking powder and salt. Set aside.
In a separate large bowl, stir in the butter, Greek yoghurt and sugar. Slow start to mix in the flour mixture, 2 tbsp at a time. Continue mixing until the dough starts to come away from the sides of the bowl.
3
Turn the dough out onto a clean well floured surface, and knead for 5 minutes. When pressed, the dough should "spring back".
Once this is achieved, set aside while preparing the filling.
4
For the filling, mix the sugar and cocoa powder together.
5
Roll the dough out into a large rectangle (approximately 16" x 10" in size).
Brush with the melted butter, leaving 0.5" edge around the outside of the dough. Sprinkle with the filling.
6
Carefully start to roll the dough into a log, starting from the long-side. Squeeze the ends to seal.
Now slice into 10 even pieces and place into the prepared tin.
Bake for 10 minutes, or until they are firm on the outside and the filling is bubbling.
7
Leave cool for 5 minutes in the tine and then transfer to a wire tray to cool further.
Enjoy them as is, or make some delicious icing to drizzle over!
For The Icing ( Optional)
8
To the icing sugar add a tbsp of warm water and mix until desired consistency reached.
Ingredients
For The Dough
240 g plain flour
7 g fast acting yeast
7 g low fat spread
0.50 tsp salt
2 tsp baking powder
200 g 0% fat Greek yoghurt
12 g sugar
For The Filling
35 g sugar
7 g low fat spread - melted
10 g cocoa powder
For The Icing
25 g icing sugar
Directions
1
Preheat the oven to 180C.
Grease a 5" round springform tin with low calorie spray.
2
In a large bowl, mix the flour, yeast, baking powder and salt. Set aside.
In a separate large bowl, stir in the butter, Greek yoghurt and sugar. Slow start to mix in the flour mixture, 2 tbsp at a time. Continue mixing until the dough starts to come away from the sides of the bowl.
3
Turn the dough out onto a clean well floured surface, and knead for 5 minutes. When pressed, the dough should "spring back".
Once this is achieved, set aside while preparing the filling.
4
For the filling, mix the sugar and cocoa powder together.
5
Roll the dough out into a large rectangle (approximately 16" x 10" in size).
Brush with the melted butter, leaving 0.5" edge around the outside of the dough. Sprinkle with the filling.
6
Carefully start to roll the dough into a log, starting from the long-side. Squeeze the ends to seal.
Now slice into 10 even pieces and place into the prepared tin.
Bake for 10 minutes, or until they are firm on the outside and the filling is bubbling.
7
Leave cool for 5 minutes in the tine and then transfer to a wire tray to cool further.
Enjoy them as is, or make some delicious icing to drizzle over!
For The Icing ( Optional)
8
To the icing sugar add a tbsp of warm water and mix until desired consistency reached.