Kate Shaffer's Orange-Scented Chocolate-Espresso Cinnamon Buns

KATE SHAFFER'S ORANGE-SCENTED CHOCOLATE-ESPRESSO CINNAMON BUNS

Kate Shaffer is the owner of Black Dinah Chocolatiers on Isle Au Haut.  The Black Dinah Cafe is located at the base of the mountain it's name for, and serves travelers and locals from June through September. 

Shaffer has just published some of her favorite recipes in the cookbook "Desserted: Recipes and Tales From An Island Chocolatier."  She will be holding a book launch on Saturday, October 15th at Fairwinds Florist in Blue Hill.

A printable version of Kate's recipe for Orange-Scented Chocolate-Espresso Cinnamon Buns can be found on the 207 Kitchen section of our website.

For more information on Black Dinah Chocolatiers click here:  BLACK DINAH CHOCOLATIERS

For more information on "Desserted" click here: DOWNEAST BOOKS

 

Orange-Scented Chocolate-Espresso Cinnamon Buns

Makes 8

 

For the filling:

3/4  cup dark brown sugar

1/4  cup granulated sugar

2 teaspoons cinnamon

1/ 8 teaspoon ground cloves

1/ 8 teaspoon salt

2 tablespoons unsalted butter, melted

1 cup chopped bittersweet chocolate

 

For the dough:

2 1/2 cups flour

1 1/4 teaspoons baking powder

1/2  teaspoon baking soda

1/2  teaspoon salt

1/2  cup orange juice

2 tablespoons granulated sugar

1/2  cup buttermilk

6 tablespoons unsalted butter, melted

1 tablespoon instant espresso powder

 

For the icing:

3 ounces cream cheese

1/4  cup orange juice concentrate, thawed

finely grated zest of one orange

2 tablespoons superfine sugar

 

Heat the oven to 425 degrees. Cut a large piece of parchment paper into roughly 8 4"x4" squares. Spray an 8-cup muffin tin lightly with cooking oil (if you don't have an 8-cup muffin tin, just use a 12-cup one).

In a medium-size bowl, make the filling. Stir together the brown sugar, the 1/4 cup sugar, cinnamon, cloves, and salt. Stir in 2 tablespoons of the melted butter, until the mixture feels a little damp. Mix in the chocolate.

To make the dough, in a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

In a large glass measuring cup, stir together the buttermilk, orange juice, melted butter, and espresso powder.

Pour this mixture into the flour mixture and stir until a shaggy dough forms. Don't overmix. Turn out onto a lightly floured board and pat into a rectangle, about 1/2 inch thick, with the long sides facing you.  Spread the filling mixture onto the entire surface of your rectangle and pat it down lightly. Scatter the chopped chocolate over the filling.  Working from the side closest to you, roll up the dough jelly-roll fashion. Cut this log into 8 discs.

Place a 4"x4" square of parchment paper on top of one of the cavities of your muffin tin, and then place a disc of dough, cut side up, onto the square and gently push the roll, paper and all, into the muffin cavity. Repeat this step with each roll.

 Bake for 20 to 25 minutes. Remove the buns from the oven and allow to cool slightly.

While the buns are baking, whir the cream cheese, orange juice concentrate, orange zest, and superfine sugar in a food processor, until the mixture is completely smooth. Frost the buns with thick blobs of icing and serve warm.