Choco chip swirl buns
2.5-3 cups plain flour
0.5 teaspoon salt
1 heaped spoon dry active yeast
1/2 cup lukewarm water
1/2 cup lukewarm milk
1 teaspoon sugar
A knob of butter
1 tbsp cocoa powder
1/2 cup chocolate chips
Mix sugar in luke-warm water
Gently add yeast to the water and wait for 10 mins for the yeast to bloom
In a mixing bowl, mix flour, garlic powder and salt. Pour yeast mix and knead into a soft sticky dough using more water as required
Knead for at least 10 minutes, adding olive oil towards the end.
Once the dough comes together, divide into two parts.
Add cocoa powder and a few spoonfuls of milk to one half and knead till cocoa is evenly distributed.
keep both doughs in separate bowls, dab with more olive oil, cover with a damp towel and keep aside for first proofing for up to 1.5 hours.
When the doughs have doubled in size, knock down the dough and shape into 7-8 balls each.
Roll out each ball into a long log. Sprinkle choco chips on the plain roll. Wrap the cocoa and the plain log together and twist into a spiral. Close the spiral by winding around itself and tucking the ends beneath.
After you have shaped all buns, cover with damp cloth and keep aside for about 30 mins for a final proofing
Melt butter and brush generously over the bread.
Bake in a pre heated oven at 180 degrees for 20-30 mins depending on over standards.