Uploaded December 2024 | Updated September 2026, 1 week ago

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*Sweet Stiff Starter *
30g sourdough starter
90g high protein flour
40g water
15g sugar

*Dough Ingredients*
210g high protein flour
20g sugar
4g salt
15g cocoa powder
115g milk
50g whipping cream
40g melted chocolate
20g unsalted butter
All of the sweet stiff starter

*Fillings*
100g chocolate + 100g whipping cream
200g whipping cream
20g sugar
➡️ make chocolate ganache by melting 100g chocolate with 100g whipping cream (use double boil method), leave to cool
➡️ add the chocolate ganache to the 200g whipping cream and sugar, whip to become thick cream

Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter and melted chocolate till dough comes together and is strong.
➡️ Add butter and melted chocolate in 2-3 batches and knead until fully incorporated and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down dough and divide into 12 equal portions
➡️ shape round and put into greased pan
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ Bake at 180C for 15mins
➡️ Buns leave to cool then pipe the cream fillings into the middle