Posted by bakinghistory on July 25, 2007
In these breakfast treats the flavor of cocoa is nicely enhanced by a touch of cinnamon and their light texture well paired with a thin, crunchy layer of frosting
From the original recipe by M.E. Robinson
In “Chocolate and Cocoa Recipes” 1909–USA
2 tbsp (28 g) butter
1/3 cup (65 g) sugar
1 cup (237 ml) whole milk, scalded
1/2 tbsp (6 g) active dry yeast
1/2 cup (118 ml) warm water
1 tsp (2.3 g) cinnamon
1/2 cup (45 g) cocoa
1/4 tsp (1.5 g)salt
3-1/2 to 4 cups (480-550 g) bread flour
1/2 (70 g) cup currants
For the icing
1/2 cup (60 g) confectioners’ sugar
1 egg white
Scald the milk and dissolve in it the sugar (keep 1 pinch of sugar), salt and butter, then set aside to cool. When lukewarm add the well beaten egg.
Dissolve the yeast in the warm water with 1 pinch of sugar and set aside.
Sift the flour with the cocoa (start with 3-1/2 cups-480 g flour, adding the remaining flour if needed) and the cinnamon in the bowl of a stand mixer, pour the yeast water over the flour and then the milk mixture. Knead using the dough hook attachment at low speed, the dough should be very soft and barely tacky–add more flour as needed. If using the currants, add them by hand after the dough is ready.
Let the dough raise, covered, in a lightly oiled bowl, until doubled.
Preheat the oven to 350F (180C).
Lightly grease 2 large baking sheets, shape the raised dough into small balls about the size of an apricot. Place the balls onto the baking sheets, and let raise for about 30 minutes, or until doubled and light. Bake for about 20 minutes.
Meanwhile make the icing mixing the confectioners’ sugar with enough egg white to make a thin icing. As soon as the buns are ready, lightly brush their top with icing, then let them cool on a rack.