2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Little chocolate buns

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)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

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

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.