Chocolate Stuffed Piggy Buns Recipe By Tasty

CHOCOLATE-STUFFED PIGGY BUNS RECIPE BY TASTY

Steps:

• In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
• Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
• Cover the dough with a wet towel and let rest for 1 hour.
• Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
• Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
• Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
• Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
• Let the buns rest for 30 minutes.
• Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
• Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
• Enjoy!

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
• To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
• Add the egg and egg yolk and beat again until fluffy and well-combined.
• In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
• Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
• Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
• Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
• To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
• Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
• Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
• Cool on a cooling rack for 10 minutes before devouring!
• Enjoy!

CHOCOLATE STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, egg and 1-1/2 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, combine the brown sugar, butter, corn syrup and cocoa in a saucepan. Bring to a boil; cook and stir for 1 minute. Pour into two greased 9-in. round or square baking pans; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cocoa and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into nine slices; place, cut side down, over syrup and pecans. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters.

SPICED CHICKEN STUFFED BUNS RECIPE BY TASTY

Steps:

• For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
• Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
• Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
• Then, add in 1 (one) egg, salt and melted butter.
• Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
• When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
• While the dough is proving, you can make the filling as follows:
• For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
• Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
• Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
• Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
• Then add in the peas, saute another 2 minutes and set aside to cool a bit.
• To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
• Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
• Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
• Preheat the oven to 175 degrees°F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
• Beat the remaining egg and brush it over the buns.
• Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
• Finally, enjoy warm or at room temperature.
• *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.