These nice little cinnamon buns are decadence in disguise. Read on and you will see what I mean.
Normally, sweet sticky cinnamon buns are rather decadent but they are that good for you if you are trying to keep an eye on your sugar intake. Furthermore, if you are trying to avoid spikes in your blood sugar that can quite often arise from sweeted baked goods made with white flour, which due to being made from entirely simple carbs and without any fibre have a glycemic index as high as pure sugar. Of course, we all deserve the occasional indulgence in a sticky over sweet cinnamon raisin bun covered in sugar glace, and I am sure I will post such a recipe at another time.
Todays post for my Whole wheat cinnamon raisin buns with dark chocolate is a rather different take on a classic cinnamon raisin bun. They are still sweet and decadent, but they tick a few healthy eating boxes in that its made with whole wheat flour instead of white and is topped in dark chocolate instead of a sugar glace. These whole wheat buns are, with their increased fibre, broken down slower in the body than their white flour made counterparts. This will fill you for longer and does not cause any sharp increases in blood sugar. The dark chocolate I have used as a drizzle-on topping was chosen initially because it is a great taste compliment to the warm cinnamon flavour, but its also nice to benefit from the increased antioxidants contained in dark chocolate.
This recipe uses a delayed fermentation method and yeast as a raising agent. Whole wheat bread baking does benefit from first making a “soaker”. This just means mixing the flour with liquid and allowing it to fully hydrate overnight.
Recipe for Whole wheat Cinnamon Raisin buns with Dark Chocolate
Total time; approx 11 h.
Time breakdown; 8h over night soaker and biga. 20 min mixing and kneading the final dough. 1 hour first rise. 20 min shaping. 45 min second rise. 20min baking
Ingredients for 20-25 small buns
300g All purpose flour (German 550 flour)
1g dried yeast
300g whole wheat flour
210g milk or water
The final dough
All of the soaker
All of the biga
100g whole wheat flour
7g dried yeast
50g oil (or melted butter)
10g ground cinnamon
The cinnamon sugar
2 teaspoons ground cinnamon
The chocolate topping
100g dark cooking chocolate (couverture)
- Combine the whole wheat flour, water, salt and raisins for the soaker, cover with cling wrap and leave to soak overnight at room temperature (or overday for 8-10 hours)
- Combine the flour, water and yeast for the biga, knead briefly in the bowl so that everything is well mixed, cover with cling film and leave overnight at room temperature along with the soaker.
- The next day, the biga should be risen and a little bubbly and the soaker well hydrated. Combine the biga, the soaker and the rest of the ingredients into a large bowl. Knead by hand to mix thoroughly.
- Knead for 10 min either by hand or with an electric mixer fitted with a dough hook. Finish the kneading with some stretch and folds by hand and make any adjustments with extra flour if needed. The dough should be elastic, quite robust (ie able to form into a ball) but still a little tacky. If the dough is too slack add more flour.
- Form the dough into a ball, place in an oiled bowl, cover and eave to rise at room temperature for an hour, or until doubled in size.
- Once doubled, turn out he dough onto a floured surface, roll it out into a rectangle, sprinkle all over with the cinnamon sugar, slightly press in the sugar to help it adhere before you roll up the dough.
- Carefully and firmly roll up the dough, lengthwise into a long sausage shape (see pictures above)
- Then slice into approx 2cm pieces, use a serrated or very sharp knife here, so as not to compress the dough and ruin the spiral.
- Place the spiral buns on a baking sheet and leave at room temperature for 45 minutes or until risen to almost double their starting size. During this final proving step, pre-heat your oven to 240 degrees C.
- Once risen, put eh trays into the hot oven and immediately reduce the heat to 200 degrees. bake for 20 minutes or until nicely golden.
- Allow to cool on a wire rack.
- Break up the dark cooking chocolate and gently heat in the microwave for a few seconds until it just starts to warm, then vigorously stir the chocolate to fully melt it. Alternatively you can melt the chocolate in a bayer-marie, while stirring. Do not overheat the chocolate.
- Using a spoon, drizzle the chocolate all over the buns in whatever pattern you choose. I tried to make a criss cross pattern, by drizzling one direction, turning the buns 90 deg and then driizing in the other direction, but to be honest, just free hand random drizzling gives just a just as attractive end result.
Enjoy these Whole Wheat Cinnamon Raisin Buns with Dark chocolate as a rich indulgent treat along with your morning or afternoon coffee/tea.