Uploaded August 2024 | Updated September 2026, 1 week ago

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recipe yields 10 buns

*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

*Toppings*
70g low protein flour
70g milk
70g condensed milk
-mix everything up and sieve to get smooth batter
cocoa powder (for sprinkle)

*Fillings*
chocolate callets

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 10 equal portions
➡️ Round up the dough and rest for 15mins
➡️ Roll out the dough and wrap with chocolate callets.
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ Pipe the topping and sprinkle with cocoa powder
➡️ Bake at 170C for 20mins