Pieces of dark chocolate and plump raspberries are tucked inside the most light and chewy dough in these Dark Chocolate Raspberry Sticky Buns. Quite possibly the best buns I’ve ever had!
I am a hu-yooj sticky bun fan. In fact, next to brownies, sticky buns are my favorite baked good. There’s just something about tucking butter and sugar inside a soft dough that makes me drool.
So because it’s spring and I am trying to use as many fruits as possible, I came up with this recipe for Dark Chocolate Raspberry Sticky Buns. And friends? They may be the best sticky buns I’ve ever made.
I mean, when bread and chocolate get together, what could go wrong? Nothing. In fact, everything becomes right in the world for a tiny millisecond.
Meanwhile I’m starting to get really excited for my spring TV lineup. First and foremost, Game Of Thrones just came out, and it makes me look forward to every Sunday that much more. What’s going to happen with Khaleesi’s dragons? What was Cersei’s third question to the witch? And when are Greyworm and Missandei going to proclaim their love?
Elsewhere, Silicon Valley is already hilarious. Alex and I watched the first season in one sitting this fall. It’s a great group of actors, and the writing is really smartly funny. Louie has started off on a great note, and I seem to enjoy the show more and more with every season so I’m excited for this one.
And then there’s trashy TV land. I’m talking The Kardashians, Orphan Black, Real Housewives of NYC (which gets more wacky by the minute), and this new show I stumbled upon called Married At First Sight. I still don’t know what to make of MAFT, as the premise is so ridiculous that I feel like these couples are destined to fail. But the people are totally real, unlike so many other reality shows. So it’s this weird feeling of routing for the people but also thinking “what the s**t. is. this.”
Are there any shows that you watch that I should be watching? Tell me what I’m missing!
And finally, back to these buns. I seriously wish I was hosting a brunch party this weekend just so I have another excuse to make them again. They’re outrageously good. So take that as a sign that you should make them this weekend should you have the chance. You won’t regret it.
In a small bowl, microwave the milk and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in melted butter, oil, eggs, vanilla extract, and salt.
Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 5 minutes. Dough should be slightly sticky, but firm enough to hold together in a ball.
Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour or until the dough has doubled in size.
Line an 8″x8″ pan with parchment paper. Set aside.
Flour a large work surface. Roll the dough out into a 10 inch by 14 inch rectangle. Smear the butter over the dough, coating it evenly. Sprinkle the sugar, chopped dark chocolate, and raspberries on top. Make sure to spread everything evenly to the edges.
Roll the dough into a log, pinching the ends so it stays together. Using a serrated knife, cut the dough into 1 inch rolls/buns. Place 9 buns into the pan. You can still bake your leftover buns (you should have 2-3) by putting them into a large ramekin or muffin tin. They’re extras!
Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 45 minutes.
Preheat the oven to 375°F. Bake for approximately 30 minutes, until the top is nicely golden brown. You’ll want a deep golden color, as the outside of the loaf can be cooked and the inside still doughy. Use your discretion.
While the buns are baking, mix all frosting ingredients together. The consistency should be thick. Once out of the oven, allow the buns to cool for 10 minutes, then top with frosting in whatever pattern you’d like! I placed my frosting into a ziplock, then cut a tip off of one corner and used it as a piping bag.