BLACK FOREST BUNS

Wash and cut the strawberries. Blend them in a mixie. Cook them in a thick bottomed pan adding sugar.

Stir continuously until the sugar is dissolved and the texture is thicker. Let it cool. Add the kirsch at after cooling if you like it.

Take half a cup of lukewarm water and add a little sugar. Sprinkle yeast on top and leave it for 4-5 minutes until it becomes frothy.

Pour the water and milk in a saucepan, and heat on the stove till quite hot but not boiling. Pour this liquid into a large bowl and add the butter. Stir till the butter is melted. Let this mixture cool down till it is lukewarm,

You may knead the dough by hand or in the processor which is my usual preference. Pour the lukewarm mixture into the processor bowl (if using) and add the yeast and the egg.

Pulse a couple of times to mix well.hen add about 1 cup of the flour and mix well. Add the salt and more flour, as much as is necessary.

Once the mixture becomes difficult to mix, turn it out onto your work surface. Add more flour and continue to knead for about 10 minutes till the dough is not sticky and elastic.

Place the kneaded dough in an oiled bowl, turning the dough till lightly coated with oil. Cover it loosely. Keep in a warm place and allow to double in volume.

Crumble the chocolate cake like bread crumbs.

Now place the dough on a flat surface and roll it out into an approximately 18” by 12” rectangle (or 9" by 12" if using half the recipe).

Spread the cherry or strawberry compote/ strawberry jam over the leaving a 1/2 inch all around. Sprinkle the chocolate cake crumbs on top of this.

Roll the dough away from you, as snugly as possible, starting with the 18” edge like a jam/ jelly roll (as for cinnamon buns). Try to pinch the dough closed as best as possible, or dampen the edge with a little water to seal well.

Cut the roll into 1 1/2" wide pieces with a very sharp knife/ dough scraper. You should have 12 pieces for the full recipe and 6 for half of it. (I have made half quantity )

Make collars using foil or parchment paper to fit well around each piece to give a good height to the buns and avoid them from sticking together and flattening.

Place each piece in a prepared collar and then on a greased baking tray.. Cover loosely, and allow to rise, for about 1 hour or till almost double. Brush them with egg white or milk to give a glaze.

Bake at 180 centigrade for 25 - 30 minutes.Remove from oven and cool completely. Remove each bun carefully from the foil collar.

Drizzle with melted chocolate and serve. Or you can decorate them with chantilly cream and a cherry on top like I have done.