Dough: Microwave the milk to a lukewarm temperature (about 110 degrees F). Stir in yeast until dispersed and let sit for 5 minutes or until foamy.
In an electric mixer fitted with the dough hook attachment mix flour, sugar, and salt on low for 2 minutes to combine.
Add in the yeast mixture, eggs, and Rodelle Pure Vanilla Extract and beat for 2 minutes on medium speed. If the dough does not come together and looks dry or sticks to the bowl, add a tablespoon of milk or water.
Add half of the butter and beat for 4 minutes, until the dough becomes smooth, scraping down the sides of the bowl with a spatula as needed. Add in the remaining butter and beat for 5 minutes. If the dough does not come together and looks dry or sticks to the bowl, add a tablespoon of milk or water.
Remove dough to a lightly floured surface to keep from sticking and shape into a ball. Butter the mixing bowl and return the dough. Cover the bowl with a damp clean towel and place in a warm location with low air movement (microwave or oven with only the light on). Allow the dough to rise for 2 hours.
Punch the dough and place covered in the refrigerator for a minimum of 2 hours or overnight
Filling: Add chocolate chips and butter to a 4 qt heat safe bowl. Set aside.
In a medium saucepan over medium heat, mix sugar, cream, and salt. Stirring occasionally, bring to a low simmer. Once simmering remove from heat and whisk in the Rodelle Organic Baking Cocoa powder.
Working carefully, pour the cream mixture into the chocolate chips and butter. Stir until smooth and everything has melted together. Add in the Rodelle Peppermint Extract, stir and then let cool to room temperature.
Syrup: In a small saucepan over medium heat, combine sugar and water. Allow to come up to a simmer and hold for 2 minutes until sugar is completely dissolved. Cool and set aside. Allow to come to room temperature before using. Be cautious of hot sugar syrup.
Crush up the peppermint candy inside a plastic bag and a rolling pin or meat tenderizer. Set aside.
Assembly: Line a baking sheet with parchment paper. Remove the dough from the refrigerator. On a lightly floured surface, portion into 12 equal pieces and roll each piece into 4x7” rectangles, 1/8th in thick.
With the long side of the dough horizontal in front of you, spread a layer of the filling over each piece of dough. Spreading all the way to the edges.
Starting with the edge closest to you, roll the dough away from you into a tight cylinder. Cut the dough from left to right, leaving ½ an inch at one end uncut, exposing the inside layers.
Place the dough vertically in front of you, with the uncut end at the top. Lay the two halves open to expose the filling. Working right over left, twist the dough over itself, leaving the exposed filling facing upwards, until you have a spiral strand.
Starting with the uncut end, roll the dough into itself to create a tight spiral to create a bun shape. Tucking the exposed end into the underside of the bun.
Place each bun on a baking sheet allowing 4 inches between each bun and cover with a damp towel. Allow to sit at room temperature for 30 minutes, or until the dough has slightly increased in size.
Baking: While the buns are proofing, preheat the oven to 350 degrees F.
Uncover buns and bake in pre-heated oven for 25 minutes, or until the dough has doubled in size and is golden brown. Internal temperature should be close to 180 degrees F.
Remove from oven and transfer to a wire rack and allow to cool to room temperature.
Topping: Using a pastry brush, coat the buns with the sugar syrup and sprinkle on the crushed peppermint candy.
Tips & Tricks:
Can be made into two loafs instead of buns
Divide dough into half, roll out to a 16x14in rectangle ¼in thick. Fill and roll as directed above.
Cut into 3 strands instead of two. Braid strands.
Spray loaf pan and line with parchment, leaving two sides longer to use as a handle to remove loaf.
Gently lift dough and coil into the prepared pan, overlapping as needed. The seam side should be up as this will be the bottom when un-moulded after bake.
Bake in 350 degree oven for 25 min or until golden brown and internal temperature is 180 degrees F.
Sugar syrup can be made up to 3 days in advance and stored in an airtight container
Recipe was created for Rodelle by Claire Voiss of ADM's culinary team. Photos taken by Amanda creator of From Me To Vuu
