Uploaded December 2024 | Updated September 2026, 1 week ago

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Crispy Chocolate Bun

*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*
40g butter
40g icing sugar
40g egg
40g low protein flour
6g cocoa powder
Handful of almond nibs
.
.
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 8 equal portions
➡️ shape into a triangle shape, rest for 15mins
➡️ roll out to 20-25cm length then roll from the triangle base end to the tip (same as croissant shape)
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ score a straight line in the middle
➡️ pipe the toppings and sprinkle with almond nibs
➡️ Bake at 180C for 18-20mins