This recipe makes 12 individual buns, but you could make it into one big wreath or in a loaf tin.
Dough Ingredients:
- 500g strong bread flour
- 2 eggs
- 50g caster sugar
- 11g salt
- 7g fast action yeast
- 40g butter/margarine
- 200ml milk
- 1 beaten egg for the egg wash (optional)
Filling Ingredients:
- 50g chopped Rollagranola Absolutely Chocolate
- 80g choc spread
- 50g milk chocolate
- 35g butter/margarine
Method:
- To make the dough, mix together the flour, yeast, sugar and salt in a large bowl
- Melt the butter/margarine and milk in the microwave until warm then add to the large bowl
- Add the eggs and mix well
- Knead the dough for 5-10 mins until it all comes together and forms a ball
- Cover and proof in a warm place for an hour/until it doubles in size
- Make the filling by melting the choc spread, milk choc and butter in the microwave, then add the chopped granola
- After proofing, divide the dough into 12 equal balls and roll out to a rectangle
- Spread some filling on to the rectangle and roll up via the long side
- Cut down the middle of the rolled dough and cross over the 2 strands to make a plait
- Bring together both ends and press together
- Repeat with the rest of the dough
- Leave to proof for an 1 hour/until puffy
- Preheat your oven to 180C (fan)
- Brush over the egg wash if using (or use milk)
- Bake for 15-20 mins or until golden and they sound hollow when tapped