why make this recipe
Chocolate Lava Buns are a delightful treat that combines soft, fluffy dough with melted chocolate inside. They are perfect for dessert or a sweet snack. These buns are easy to make and will impress your family and friends with their gooey chocolate center. Enjoying a warm Chocolate Lava Bun is an experience that satisfies both hunger and the desire for a sweet treat.
how to make Chocolate Lava Buns
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup warm water
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1/2 cup semi-sweet chocolate chips
Directions:
- In a bowl, combine flour, sugar, salt, and yeast.
- In another bowl, mix warm water, milk, and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces.
- Flatten each piece and place a few chocolate chips in the center.
- Fold the dough over the filling and pinch to seal.
- Place the buns on a parchment-lined steaming tray, cover, and let rise for another 30 minutes.
- Steaming method: Steam the buns for about 15 minutes until cooked through.
- Serve warm, allowing the chocolate to ooze out when bitten into.
how to serve Chocolate Lava Buns
Serve Chocolate Lava Buns warm for the best experience. You can dust them with powdered sugar or serve them with a side of whipped cream or ice cream. They are also delightful with a cup of coffee or tea for a cozy snack time.
how to store Chocolate Lava Buns
Store any leftover buns in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for about a week. For best results, reheat them in the microwave for a few seconds before enjoying.
tips to make Chocolate Lava Buns
- Ensure the water is not too hot to avoid killing the yeast; it should feel warm to the touch.
- Knead the dough well to develop gluten for a better texture.
- Feel free to experiment with different types of chocolate or add nuts for extra flavor.
variation (if any)
You can vary the filling by using white chocolate chips or adding fruit, like fresh raspberries or strawberries, to the center. This creates a different taste and texture.
FAQs
Q: Can I make these buns in advance?
A: Yes, you can prepare the dough ahead of time and refrigerate it. Allow it to come to room temperature before proceeding with steaming.
Q: Can I bake these instead of steaming?
A: Yes, you can bake the buns in a preheated oven at 350°F (175°C) for about 15-20 minutes until golden brown.
Q: What should I do if my dough doesn’t rise?
A: Make sure your yeast is fresh and that the warm water wasn’t too hot. Allow the dough to rise in a warm place to encourage yeast activity.
Chocolate Lava Buns
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup warm water Ensure it feels warm to the touch, not hot.
- 1/4 cup milk
- 2 tablespoons vegetable oil
Filling Ingredients
- 1/2 cup semi-sweet chocolate chips Can vary by using different types of chocolate.
Instructions
Preparation
- In a bowl, combine flour, sugar, salt, and yeast.
- In another bowl, mix warm water, milk, and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes.
Rising
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces.
Shaping
- Flatten each piece and place a few chocolate chips in the center.
- Fold the dough over the filling and pinch to seal.
Steaming
- Place the buns on a parchment-lined steaming tray, cover, and let rise for another 30 minutes.
- Steam the buns for about 15 minutes until cooked through.
Serving
- Serve warm, allowing the chocolate to ooze out when bitten into.
