1 hr 0 min
1 hr 0 min
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These little espresso-chocolate soda bread buns are a new addiction for me. They are so easy and quick to make and super balanced. The nutty roasted flavors from the espresso work so well with the chocolate chips, creating such a complex flavor for your morning snack or for a late night munchies. This recipe is based on my classic soda bread recipe, I just converted part of the flour mix with fresh ground espresso and chocolate chips instead of the dried fruits. You can decide making it as a whole loaf like the classic soda bread or little buns like I did here. Either way, you have to try them out. Takes less than an hour from start to finish.
Bowl
Bench knife
Scale
Whisk
Baking tray
Parchment paper
Preheat the oven to 400°F or 200°C.
Grind your coffee beans into an espresso powder. You can use ground espresso as well but the flavor won’t be that strong.
In a bowl, mix the flours, espresso powder, baking soda, and salt.
Add the buttermilk and knead until consolidation.
Add the chocolate chips.
Keep kneading the dough on a floured working surface for about 4 minutes.
Round the dough into a ball and divide it into 6 equal pieces.
Round each piece into a tight ball and place them on a baking tray with a parchment paper, 2 inch apart one from the other
Bake for 12-15 minutes, or until the internal temperature reaches 190°F or 87°C.
Break with your hands and spread lots of soft butter, exactly like the Irish peeps would do.
YASSS!
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