- 1 pack (2 1/4 teaspoons) dry yeast
- 1/2 cup warm water (105 - 115 degree F)
- 1 cup warm milk (105 - 115 degree F)
- 2 tablespoons granulated sugar
- 3 1/2 cups bread flour
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 cup semi-sweet chocolate morsels
- 12 pieces dried currants, halved (for eyes)
- 2 tablespoons melted butter
- In a large mixing bowl, combine milk, water, yeast and 1 tablespoon of sugar. Let sit for about 5 - 10 minutes, or until foamy. Add salt, olive oil, the remaining of sugar, and 3 cups of flour; knead until smooth. Stir in just enough remaining flour to form a soft dough.
- Continue kneading for about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover with kitchen towel and let rise in a warm place until doubled, about 1 hour.
- Punch down dough, then turn onto a floured surface; divide the dough into 24 pieces. Place a tablespoon of chocolate morsels in a center of each bun, seal the edges together by pressing. Shape the chocolate filled buns into oval shapes, and snip the quills using the tips of a scissor, leaving just enough space on one end for the face. Place pieces of dried currant for eyes and transfer the buns onto greased baking sheets, about 2-inches apart. Let sit to rise for about 30 minutes.
- Bake at 375 degrees F for about 20-25 minutes or until golden brown. Remove from the oven and immediately brush the tops with melted butter.