Chocolate Cinnamon Buns

Time: 2 ½ hours

Serves: makes 12

Difficulty: 5

Ingredients:

¾ cup warm water (110-115 F is best)	⅓ cup cocoa
1 package active dry yeast	2 ¼ cups enriched flour
¼ cup shortening	1 tbsp butter or margarine., softened
1 teaspoon salt	1 ½ teaspoons cinnamon
¼ cup sugar	3 tablespoons confectioner’s sugar
1 egg	Almonds or pecans
Milk

Supplies:

Measuring cups and spoons	Cheesecloth
Mixing bowl	Board (a cutting board works fine)
Electric mixer	Greased 9” baking dish
Towel	Toothpick
Rolling pin	Knife

Directions:

In a mixing bowl, dissolve yeast in warm water. Add the shortening, salt, sugar, egg, and 1 (only 1!) cup of flour. Beat on medium speed for two minutes, making sure to scrape the sides, too. Cover with a towel and let it rise to double in size, which should take about an hour.

Beat down the dough and turn onto a well-floured, cheesecloth-covered board. Roll into a 12” by 9” rectangle, then spread with butter and sprinkle with cinnamon. Roll the dough into a 12’’ log and cut into 12 pieces. Each piece should be 1” thick.

Place the circles (they don’t have to be perfect) in the baking dish. Let them sit for a while, but keep an eye on them and put them in the oven when they are doubled. Bake for 25 minutes at 375 F. Use a toothpick to test- if it comes out with dough on it, let the rolls bake a few minutes longer and check again. When done, remove pan from oven.

Immediately make frosting with confectioner’s sugar and just enough milk to make it smooth and pasty. Spread the frosting on the buns while they are still hot. Sprinkle nuts on top and serve warm.

Allergy Information: Contains egg, dairy, and nuts.