Fluffy Chocolate Almond Buns, Anyone?

Good morning friends!

How’s everyone doing? I finally fell asleep last night, but not like a baby, as my 4 yo kept waking up and looked for me ? This morning all the boys were up by 6 AM, so yeah, I felt like mombie – mom zombie ?

I baked chocolate filled buns the other day and I felt like making again earlier, but with different ingredients, so ta-daaaaa

These were done like half hour or so ago, they are still warm but halfway gone! Knowing that I was prepping to make them, the boys didn’t really want to have breakfast, they’d rather wait for the buns. So when usually I would proof the buns for an H, I only proofed them for 30-40 minutes as I didn’t want the boys to be too hungry ?

These buns are fluffy and chocolatey but I think I would add more sugar next time. Usually I filled them with jam, so I didn’t need more.

Ingredients

• 1 tbsp golden flax meal
• 2 tbsp water
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• 255 ml coconut milk beverage (not canned coconut milk for cooking/baking), lukewarm
• 2 tbsp sugar
• 1 tbsp active dry yeast
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• 500 g flour
• 2 tbsp Dutch cocoa powder
• 60 g icing sugar
• a pinch or two of salt
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• 160 g vegan margarine, melted
• 1/2 tbsp almond essence (more for stronger flavor)
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• DF Choc chips
• additional margarine, for brushing
• slivered almonds

How To

• Soak flax in water, set aside

Stir in sugar and yeast into milk, let bloom for 5 mins

• In a large bowl, mix dry ingredients, make a well in center
• Pour in melted margarine, essence, yeast liquid, and flax

Knead, then cover with cling wrap. Let rest in warm area of the kitchen for 40 mins

• Punch down dough and roll to rectangular
• Cut as shown here

• Place enough DF Choc chips on each, and seam to seal, shape into round buns
• Let buns rest for 20 minutes
• Preheat oven to 350 F

Brush buns and sprinkle with almonds, bake for 20-25 mins