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Triple Chocolate Sticky Buns

3/20/2019

6 Comments

 
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Wedding bells are ringing loud and clear over here.  Three bridal showers in three weeks is enough to put anybody in the mood to celebrate love. I've also become adept at ordering from Bed, Bath and Beyond and a master at wrapping awkward gifts like spatulas and colanders.  

I loved celebrating these new marriages and I've got to say that the hostesses of these festive affairs, really out did themselves in the refreshment department.  They created some of the most over top fabulous and delicious displays of nibbles for the bride and her guests.  I'm talking about beef and chicken sliders, mini meatballs, turkey wraps, pimento cheese sandwiches, baskets of mini quiche and trays overflowing with fruit.  It was all I could do to stop myself from filling TWO plates.  😂 
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Now let me tell you about the exquisite displays of dessert at these bridal showers.  Chocolate covered strawberries, bundtinis, strawberry shortcakes, chocolate mousse, petit fours, cupcakes and beautiful jars filled with chocolate kisses, gum balls and candy.  These Willy Wonka worthy dessert bars were absolutely irresistible.  I'm pretty sure that I tried one of everything.  🎂
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There's no way that I could replicate bridal shower provisions on a weekly basis but after three straight weeks of showers, my body now craves Saturday afternoon sugar.  🤣   I feel like I need to fill the refreshment gap of my shower-less Saturday afternoons.   But what could possibly satisfy my sugar cravings?  Triple Chocolate Sticky Buns should do the trick.  I can't think of anything more decadent than a TRIPLE CHOCOLATE STICKY BUN.  
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Triple Chocolate Sticky Buns
Flour Paste
2/3 cup whole milk
1/4 cup flour

Dough
2/3 cup whole milk
1 egg + 1 egg yolk
3 1/4 cups flour
2 1/4 teaspoons yeast
3 Tablespoons sugar
1 teaspoon salt
6 Tablespoons butter

Topping
3/4 cup brown sugar
6 Tablespoons butter, melted
1/4 cup dark corn syrup
2  Tablespoons water
1 Tablespoon cocoa powder
1/4 teaspoon salt

Filling
4 ounces bittersweet chocolate, chopped fine
4 Tablespoons butter
1 cup mini chocolate chips
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For flour paste, whisk together milk and flour.  
Microwave 50 seconds until thick paste, stirring halfway though.  
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For dough: Whisk flour paste and milk until smooth in standing mixer. 
Add egg and yolk and whisk until incorporated.  
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Add flour and yeast.  
Switch to dough hook and knead 1-2 minutes.  
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Cover bowl with plastic wrap and let rest 15 minutes.  
Add sugar and salt to dough.  Add butter 1 T. at a time.  Knead 5 minutes.  
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Transfer dough to a greased bowl, cover and let rise 1 hour.  
Whisk together topping ingredients.  
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Pour into a greased 9x13" pan.  
For filling, microwave bittersweet chocolate and butter until melted.  
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Refrigerate until firm.  (30-40 minutes)  Stir until smooth and spreadable. 
Transfer dough to counter and roll into a 15x18" rectangle.  
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Spread over dough, leaving a 1" border around edges.  ​
Sprinkle evenly with chocolate chips. ​
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Beginning with long edge, loosely roll up into a log.  Pinch seam to seal.  ​
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Slice log into 12 equal portions.  Place in prepared pan.  Refrigerate 8-24 hours.  
Remove from refrigerator and let rise on counter for 1 hour.  
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Place pan on foil lined baking sheet and preheat oven to 375.
Bake 30 minutes.  Cover with foil.  Bake another 15 minutes. 
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Invert buns onto a platter.
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You know that I'm all about breakfast recipes that I can make ahead of time.  These sticky buns are the perfect make ahead recipe.   Take the unbaked sticky buns out of the frig, let them rise on the counter for an hour, bake and serve.  Easy peasy.  

​Ciao!
Click here for a printable version of this recipe
6 Comments
Calvin
7/16/2020 10:53:11 am

Hello! I have a question about your Triple-Chocolate Sticky Bun recipe (they look amazing!). In the Dough Ingredient section, you listed 6 tablespoons of butter, but I don't see the butter mentioned in the instructions. At what point is the butter added/mixed into the dough? Does it matter? Thanks.

Reply
Amy Davis link
1/9/2021 05:14:07 pm

I’m so sorry that printing my recipe was a struggle for you. I covert most of my recipes to a word document. Using a smart phone might make it easier to pull up the pdf. I’m glad that you were able to find it and I hope that you enjoy the mousse cake.

Reply
Amy Davis link
7/16/2020 11:43:26 am

You are absolutely correct Calvin. I completely left out the step of adding the butter to the list of instructions. I'm glad that you pointed it out. I corrected the recipe and published the updated version. Good luck. Hope you enjoy these as much as I did.

Reply
Sharon Kaye link
7/26/2020 10:34:20 am

Butter instruction is still not in printable version.

At end what does 200 degrees mean? The new temp of the oven or the finished bun?

Reply
Amy Davis link
7/26/2020 02:57:18 pm

The butter instructions have been added to the printable version of the recipe. I took out the step of reducing the oven temperature to 200 that was included in the printable version of the recipe as well because I found that the rolls browned better when the temperature was left at 375. Hope you enjoy.

Reply
Terry Allen
1/9/2021 03:30:25 pm

Any particular reason that you chose .pages format for your printable version, instead of something more universally readable and considerate) like .pdf? Not everyone uses, or even has access to, Apple products. If I had known how much trouble it was going to be making your printable version usable, I likely would've went just ahead and registered on the America's Test Kitchen website to get their version.

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