Chocolate Stick Buns Recipe
Over the years I perfected the art of making this Chocolate Stick Buns which was taught to me by my elders. It is served as a delicious Dessert. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Chocolate Stick Buns recipe?
Ingredients
1 package dry yeast
1/3 cup warm water (105° to 115°)
1/3 cup sugar
1 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk, scalded
About 3 1/2 cups all purpose flour, divided
1 egg, beaten
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup
3 tablespoons cocoa
1 cup chopped pecans
1 cup sugar
2 tablespoons cocoa
2 teaspoons ground cinnamon
1/4 cup butter or margarine, melted
Directions
Dissolve yeast in warm water; set aside.
Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts.
Cool to 105° to 115°.
Stir in 1 1/2 cups flour, egg, and yeast mixture.
Beat at medium speed of an electric mixer 2 1/2 minutes.
Stir in enough remaining flour to make a soft dough.Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
Melt 1/2 cup butter in a small saucepan.
Add brown sugar, corn syrup, and 3 tablespoons cocoa; bring to a boil and cook, stirring constantly, 1 minute.
Pour sugar mixture evenly into two greased 9-inch cakepans.
Sprinkle pecans over sugar mixture; set aside.
Combine 1 cup sugar, 2 tablespoons cocoa, and cinnamon; set aside.
Punch dough down, and divide in half.
Roll each half into a 14 x 9 inch rectangle; brush with melted butter; sprinkle half of cocoacinnamon mixture over each dough rectangle.
Starting at widest end, roll up each strip in jellyroll fashion; pinch edges together to seal.
Cut each roll into 1-inch slices.
Place 9 slices in each cakepan.
Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
Bake at 375° for 25 minutes.
Invert pans on serving plates; serve warm.
Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts.
Cool to 105° to 115°.
Stir in 1 1/2 cups flour, egg, and yeast mixture.
Beat at medium speed of an electric mixer 2 1/2 minutes.
Stir in enough remaining flour to make a soft dough.Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
Melt 1/2 cup butter in a small saucepan.
Add brown sugar, corn syrup, and 3 tablespoons cocoa; bring to a boil and cook, stirring constantly, 1 minute.
Pour sugar mixture evenly into two greased 9-inch cakepans.
Sprinkle pecans over sugar mixture; set aside.
Combine 1 cup sugar, 2 tablespoons cocoa, and cinnamon; set aside.
Punch dough down, and divide in half.
Roll each half into a 14 x 9 inch rectangle; brush with melted butter; sprinkle half of cocoacinnamon mixture over each dough rectangle.
Starting at widest end, roll up each strip in jellyroll fashion; pinch edges together to seal.
Cut each roll into 1-inch slices.
Place 9 slices in each cakepan.
Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
Bake at 375° for 25 minutes.
Invert pans on serving plates; serve warm.
