Chocolate Stuffed Piggy Buns Recipe By Tasty Recipes

TARO-STUFFED HEDGEHOG BUNS RECIPE BY TASTY

Steps:

• Make the dough: 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.
• Meanwhile, make the filling: In a medium bowl, mix together the steamed taro, sugar, and butter until smooth. Chill in the refrigerator for 1 hour.
• Pull off a bit more than half of the dough and add a few drops of brown food coloring. 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.
• Pull off another small piece of dough and add a drop of black food coloring. Knead until the color is uniform.
• Knead the remaining white dough until smooth.
• Pull off about 2 tablespoons of white dough and press into a flat disc about ½ inch thick. Pull off about 3 tablespoons of brown dough and press into a flat disc about ½ inch thick, making sure it's larger than the white dough portion.
• Scoop about 1 tablespoon of taro paste into the center of the white dough and wrap about ¾ of the way. Smooth the bottom of the dough. Wrap the brown dough around the exposed filling, slightly dampening the edges of the brown and white dough with water to seal together. Set on a small square of parchment paper and repeat to make 10 total buns, leaving some excess dough for decorating.
• Use a finger to slightly dampen the outside of a bun with water. Stick on 2 small dots of black dough for the eyes and a larger dot for the notes, then 2 balls of white dough for the ears. 2 smaller balls of white dough for the arms, and 2 more medium balls of white dough for the feet. Use kitchen shears to cut spikes in the brown dough. Repeat with the remaining buns.
• Let the buns rest for 30 minutes.
• Meanwhile, 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 about 9 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-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!

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

RED BEAN-STUFFED PANDA 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.
• Press into a flat disc. Roll 1 tablespoon of red bean paste into a ball, then place in the center of the disc. Wrap the dough around the red bean paste to seal, then roll the bun into a ball and set on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
• Add a bit of black food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
• Use a finger to slightly dampen the outside of a bun. Decorate with 2 pieces of black dough for the ears, 2 pieces for the eyes, and 1 piece for the nose. Repeat with the remaining buns.
• Let the buns rest for 30 minutes.
• Meanwhile, 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!

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.

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY

Steps:

• In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
• Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
• On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
• Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
• Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
• Heat oil in a deep pot to 350˚F (175˚C).
• Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
• Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
• Drain on a paper towel before rolling in cinnamon sugar.
• Enjoy!