Luscious Chocolate Bun Recipe
Chocolate buns that are light and have just that right amount of sweetness. Using the Tangzhong method results in a lovely moist dough that keeps well.Prove the dough overnight if you can. It will rise well in fridge and be easier to manipulate when cold.You will need a third to a half of the chocolate spread recipe to fill these buns. Checking the temperature of the dough will make all the difference to a good result.
Equipment
- Stand mixer
- Rolling pin
- Pastry Brush
- Plastic box with lid
- Palette knife
- Dough scraper
- Digital scales
- Small saucepan
Ingredients
For the Tangzhong
- 25 grams butter
- 25 grams flour
- 50 millilitres milk
For the dough
- 500 grams Type OO Flour or bread flour
- 7 grams dried instant yeast or 10 gr fresh yeast
- 2 eggs The second egg is for egg wash
- 250 millilitres water
- 25 grams butter
- 8 grams salt
- 50 grams sugar
Instructions
Tangzhong
- Make the Tangzhong. Weigh out the ingredients in a small saucepan, melt the butter and add the flour and mix, then add the milk. Cook for a few minutes. This is similar to making a roux for a sauce. The mixture will be very thick. . Set aside and allow to cool down. As it cools it softens and becomes pliable
Make the dough
- Weigh out the ingredients. In the bowl of your stand mixer, add the flour, yeast, sugar, salt, egg and 250 ml water.
- Mix with the dough hook until all the flour incorporated. It will be very stiff. Add the Tangzhong in small lumps. Then add the butter in small pieces.
- Mix until the mixture reaches between 24 and 26°C. The time this will take will depend on how cold the ingredients were to start with. The dough will come away from the sides of the bowl and will feel very stretchy.
- Cover or place in a plastic box with a cover and allow to rise for 1.5 hours. Alternatively, put the dough in the fridge to prove for a minimum of 3 hours or overnight.
- When shaped you will need to leave the buns for about an hour so preheat your oven to 190°C (375°F) at least 1/2 hour before you need to bake.
Roll, fill and cut
- Remove the spread from the fridge 1/2 hour before you need to use it.
- Once your dough has proved either in the fridge or overnight, roll it out to a rectangle about 1/2 cm thick. If you are making the dough without it resting in the fridge, chilling it for 15 minutes will make it easier to work with
- Using a palette knife spread the chocolate spread over the dough right to the edges. Spread evenly but not too thickly. It is tempting to add too much, just remember you will be rolling it up.
- Roll up tightly from the longest side to form a long roll.
- Cut into 80 gr pieces. Try to make sure they are of even size to ensure they bake evenly. Tuck the end of each roll underneath to stop it unravelling when baking.
- You’ll now place the buns on your baking tray a thumb width apart. Brush with beaten egg.
- Allow to prove for at least an hour at room temperature. You’ll see that the buns will have grown and will be almost touching.
Bake
- Brush with beaten egg a second time. Bake for 15 minutes then check for colour, they should be a light golden brown. Bake longer if necessary.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
