Before these buns are out of the oven, the chocolate aroma will fill your house. In a mixing bowl, sift bread flour, cocoa powder and mix well then add caster sugar, salt, instant yeast and 245 ml of cold milk (Leave 10% of the milk behind to adjust the softness of the dough). Start kneading the dough add an appropriate amount of milk to adjust the softness of the dough, knead until the dough is soft band when lifting the dough from the bowl it does not stick in your hands.
Cover the bowl with plastic wrap and put the dough in the refrigerator for 20 minutes. Place the dough on your work surface and put in softened unsalted butter and start kneading the dough using the method of pulling and kneading to mix the butter and the dough evenly. Knead for 10 to 15 minutes until the surface of the dough is smooth and then the dough is elastic, when stretched, it does not break easily.
Place the dough in a lightly oiled bowl, cover with a plastic wrap and let the dough proof for about 2 hours or until it doubles in size, this will also depend on the temperature of your environment. Once proofed, transfer the dough onto your work surface and punch the dough to get rid of excess air then divide the dough into 16 portions.
Round each portion and line them in a baking tray lined with parchment paper then cover and let them proof for one and a half hours or until they are doubles in size.
Bake them in a preheated oven at 350F/ 180C for 25 minutes. Remove them from the baking pan once they are baked and let them cool on a wire rack. Melt some white chocolate then use a piping bag to squeeze the melted chocolate to decorate the buns. Take a bite and enjoy these chocolate buns.
- 320g / 11.3OzBread Flour
- 20g / 0.7Oz Cocoa powder
- 55g / 1.9Oz Sugar
- 4g Instant Yeast
- 245ml Cold Milk
- 4g Salt
- 45g / 1.6Oz Unsalted Butter
- 40g / 1.4Oz White Chocolate Chips (Melt the chocolate over a water bath.)
- Preheat oven to 350F / 180C.
- Bake in the middle rack of the oven for 25 minutes