So it’s yeast time.
I adapted this recipe from Restless Chipotle. I didn’t change her recipe much, but I did change the method a bit. Basically because I am lazy.
- 2 tsp yeast
- 1/4 c lukewarm water
- 2 c warm buttermilk
- 1/2 c sugar
- 2 tsp vanilla
- 1/4 c melted butter, cooled down
- 1 tsp salt
- 3/4 tsp baking soda
- 6 cups more or less flour
- 1 c chocolate chips
- 1 c mini marshmallows
- 2 c graham crackers turned into crumbs
- 1/2 c melted butter
- Mix the yeast, and warm water in your mixer. Add the buttermilk and baking soda.
- Add 3 cups of flour and just mix until incorporated. Cover the mixer with a towel and let set for 20-30 minutes to let the gluten form.
- Mix in the 1/4 c butter. Continue adding flour until the dough starts to pull away from the sides. Then set the mixer on high and let it knead (using the dough hook for five minutes.
- Turn into an oiled large bowl, oil the dough and cover and let rise for an hour or better until doubled in size.
- Turn the dough out onto a floured surface and press gently into a square or rectangular shape at least 12 x 18 or so.
- Cut into squares about 2 x 2 inches. Gently take each square and pull corners together to make a tiny ball. Place seam side down in a baking dish such as a bundt or angel food cake pan. Cover the bottom without crowding.
- Sprinkle with 1/2 chips, marshmallows and 1/3 of the graham cracker crumbs.
- Place another layer (you should be using 1/3 of the bread dough for each layer) of dough, and the remaining chips and marshmallows and another third of the crumbs.
- Place the last layer of dough on top and brush with the 1/2 c melted butter and sprinkle the last 1/3 of the graham cracker crumbs on top.
- Cover lightly and let rise for a good 30 minutes or until nice and puffy.
- Place in a preheated 350° oven and bake for 30 minutes or until bread sounds hollow when tapped.
- Cool on a rack for 30 minutes and then turn out onto a serving plate.
NOTES: the original recipe called for placing a bunch of chips and marshmallows in each square and then closing them inside and then dipping the balls in melted butter and rolling them in cracker crumbs. Way too much work for me, but I’m sure it makes a lovely presentation. You may if you wish do a streusal topping of powdered sugar and milk to drizzle over the unpanned bread and or melted chocolate too. It would be nice for company.