Chocolate-Filled Buns

(vegan, gluten-free)

Imagine a slightly sweet hamburger bun filled with chocolate and pecans. I imagined it, I experimented with it, I made it, and I am very happy with the results. These chocolate-filled breads pair very nicely with an afternoon cup of coffee. I tried to come up with a snappy name, but “chocolate-filled buns” was the best I could do. Ten points to Ravenclaw for anyone who improves on the name.

INGREDIENTS

• 14 oz gluten-free all-purpose baking flour
• 4 tablespoons soymilk powder
• 1 teaspoon baking powder
• ½ cup sugar
• 1 tablespoon yeast
• 2 ½ cups water
• ¼ cup psyllium powder
• 1 ½ teaspoons salt
• 6 tablespoons room temperature vegan butter
• 1 teaspoon cardamom
• ¼ cup chopped pecans
• 3/8 cup (6 tablespoons) bittersweet chocolate chips
• Course sugar (e.g. demerara)

INSTRUCTIONS

1. Preheat oven to 400°F. Cover a large cooking sheet with baking parchment.
2. In a large bowl, whisk together baking flour, soymilk powder, baking powder, and sugar.
3. In a separate bowl, whisk together ½ cup dry mix, yeast, and ½ cup lukewarm water. Let set for 10 minutes until mixture gets bubbly.
4. In a third bowl, mix together psyllium powder and 2 cups water. Let sit at least 5 minutes to thicken into a gel.
5. In a large stand mixer, add together dry ingredients, salt, 4 tablespoons butter, yeast mixture, and psyllium mixture. Mix with dough paddle for 5-6 minutes until completely incorporated and slightly stretchy. Dough will be slightly sticky, but it should hold together into a ball.
6. In separate bowl, mix chocolate chips, pecans, and 2 tablespoons melted butter.
7. Cover one or more baking sheets with parchment paper. Scoop ¼ cup dough into large mounds, at least 2 inches apart.
8. For each mound of dough, use wet fingers to press dough into a 3-inch circle, about ½ inch thick. Place 2-3 teaspoons of chocolate filling in center. Fold edges of dough around chocolate, seal dough together, and flip upside down so the top makes a smooth ball. Press ball tightly to remove any air pockets.
9. Cover with plastic wrap and let rise until double in bulk for 45-60 minutes.
10. Remove plastic wrap, roll each ball in demerara sugar, and bake for 30 minutes.
11. Let cool before serving.

Makes 14 buns.

NUTRITIONAL INFORMATION

Per bun: 204 calories, 6.7g fat, 2.6g fiber, 2.4g protein