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Little chocolate buns

Australian Gourmet Traveller and Fergus Henderson recipe for little chocolate buns

  • 30 mins preparation
  • 15 mins cooking plus proving
  • Serves 12
  • Print
Little chocolate buns
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).


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 strong white flour (4 cups)
  • 375 ml water
  • 2½ gm fresh yeast


  • 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.