Cinnamon and coffee cake with dark chocolate soft cream filling and coffee icing.
For the dough
375g Strong White Flour
7g Sachet Dried Yeast
50g Soft Brown Sugar
1 tsp Salt
1 tsp Cinnamon
1 tbs Instant Coffee, dissolved in 1 tbs Hot Water
50g Butter, melted
200ml Luke Warm Milk
For the filling
50g Butter
75g Dark Chocolate Chips
For the icing (optional)
2 tbsp Icing Sugar
1 tsp Instant Coffee, dissolved in a little boiling water
Water to mix
Place the flour, yeast, sugar, salt and cinnamon into the mixing bowl of a stand mixer fitted with a dough hook.
Slowly blend in the remaining ingredients for the dough and mix on slow speed for about 5 minutes until a soft elastic dough is formed.
Form the dough into a ball, place in a large bowl and cover with a damp tea towel.
Leave to prove in a warm place for about an hour until the dough has doubled in size and springs back when lightly touched.
Knead the dough to knock out any air bubbles, then roll it out on a lightly oiled surface into a rectangle, approx. 25 x 35cm.
For the filling, combine the butter, sugar and cinnamon, spread over the dough, then sprinkle with chocolate chips.
Roll the dough up like a Swiss roll and divide into 8 equal portions.
Place these, cut side up, into a greased and base lined 25cm round, loose based cake tin.
Cover and leave in a warm place for about 30 minutes until the dough has risen and springs back when lightly touched.
Pre-heat the oven to 200°C Fan/Gas Mark 7.
Bake the buns for about 15 minutes until just firm to touch.
Mix the icing sugar with the coffee and add a little more water to make a glacé icing.
Drizzle or brush the icing over the warm bread to give a glaze. Remove the bread from the tin and leave to cool on a wire rack.
Before serving, dust lightly with icing sugar.
