You will need to begin this recipe 1 day ahead.
“There is nothing finer than warm little buttock-like buns. Old Dough adds flavour and texture.”
This is one of cult UK chef Fergus Henderson’s favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).
Ingredients
Chocolate buns
Old dough (see note)
Method
Main
1.For Old Dough, mix all the ingredients together, either by hand or in a machine, until well combined. Place in an oiled plastic container and refrigerate for 24 hours before use.
2.Place the flour, 90gm Old Dough, oil, yeast, milk, salt and water in the bowl of an electric mixer and, with the dough hook, mix for 6-8 minutes, until smooth and elastic. Cover and leave to prove for about 10 minutes. Divide into 12 balls and flatten out each one. Place a square of chocolate in the middle of the dough and pull the dough around it so it is completely enclosed. Reshape into a ball and place on a floured baking tray. The buns will spread, so be sure to allow a little room between each one. Dust with cocoa, cover loosely with plastic wrap and prove in awarm place for two hours.
3.Preheat oven to 200C. Bake buns for 15 minutes or until golden brown. Serve immediately. Watch out, the filling will be like molten lava.
Note Old Dough is a method of leavening bread using a small piece of dough from a previous batch to create a starter.
Notes
