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Little chocolate buns

You will need to begin this recipe 1 day ahead.

You'll need

  •  
  • Chocolate buns
  • 210 gm
  • strong white flour
  • 90 gm
  • Old Dough (see note)
  • 35 ml
  • olive oil
  • 5 gm
  • fresh yeast
  • 5 ml
  • full-cream milk
  • 1 tsp
  • salt
  • 65 ml
  • water
  • 12 squares
  • dark chocolate (70% cocoa solids)
  • For dusting:
  • cocoa powder
  •  
  • Old dough (see note)
  • 600 gm (4 cups)
  • strong white flour
  • 375 ml
  • water
  • 2½ gm
  • fresh yeast

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.


"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).

At A Glance

  • Serves 12 people
  • 30 min preparation
  • 15 min cooking (plus proving)
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At A Glance

  • Serves 12 people
  • 30 min preparation
  • 15 min cooking (plus proving)

Featured in

Sep 2007

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