Viennese Black Bun

Ingredients

The Viennese Black Bun differs from the original Scottish Black Bun in several ways. Firstly, the Viennese version incorporates the flavors and techniques of Viennese cuisine, which are known for their emphasis on rich and indulgent ingredients. Additionally, the Viennese Black Bun features a filling made with dark chocolate and a variety of nuts, adding a unique twist to the traditional recipe. The Viennese version also has a lighter and fluffier dough compared to the denser texture of the Scottish Black Bun. We alse have the original recipe for Black Bun, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/2 tsp salt 1/2 tsp salt
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 100g (1 cup) walnuts, chopped 100g (1 cup) walnuts, chopped
• 100g (1 cup) hazelnuts, chopped 100g (1 cup) hazelnuts, chopped
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 42g (Sugars: 15g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, and eggs.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   In the meantime, prepare the filling by combining the chopped dark chocolate, walnuts, hazelnuts, sugar, and vanilla extract in a bowl.
7. 7.
   Once the dough has risen, punch it down to release the air and roll it out into a large rectangle.
8. 8.
   Spread the filling evenly over the dough, leaving a small border around the edges.
9. 9.
   Starting from one long side, tightly roll the dough into a log shape.
10. 10.
    Cut the log into 12 equal-sized pieces and place them in a greased baking dish.
11. 11.
    Cover the dish with a clean kitchen towel and let the buns rise for another 30 minutes.
12. 12.
    Preheat the oven to 180°C (350°F).
13. 13.
    Brush the buns with the beaten egg wash.
14. 14.
    Bake for 25-30 minutes, or until the buns are golden brown and cooked through.
15. 15.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Walnuts and hazelnuts — Toast the nuts before chopping them to enhance their flavor and crunchiness.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Warm milk — The milk should be warm to the touch but not hot, as excessive heat can kill the yeast.
• Egg wash — For a glossy finish, beat the egg with a little milk or water before brushing it onto the buns.

Tips & Tricks

• For a twist, add a sprinkle of cinnamon or a dash of rum to the filling mixture.
• Serve the Viennese Black Buns warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a sweeter bun, dust the baked buns with powdered sugar before serving.
• Experiment with different types of nuts, such as almonds or pistachios, to customize the filling to your liking.
• Store any leftover buns in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Viennese Black Buns as a delightful breakfast treat or as a decadent dessert. They are best enjoyed warm, straight from the oven, when the chocolate is still gooey and the aroma is irresistible.

Presentation advice

Arrange the Viennese Black Buns on a serving platter, allowing the golden crust and chocolate filling to be showcased. Dust them with powdered sugar for an elegant touch, or drizzle them with a chocolate glaze for an extra indulgence.