Ingredients:
- Yeast Activation:
- 150 g/ml warm milk
- 30 g sugar
- 1 tsp yeast
- Dough:
- 325 g bread flour
- 1 tsp salt
- 1 egg
- 45 g butter
- 2 tsp cocoa powder
- Chocolate chips
- White chocolate chips
- Egg Wash:
- 1 egg
- 1 tsp milk
- Or
- 10 g melted butter
Method:
- Activate the yeast. Add sugar to the warm milk, stirring to dissolve the sugar and then sprinkle the yeast onto it.
- Once bubbles have formed (after approximately 10-15 minutes), the yeast mixture is ready to be used.
- Add flour to the bowl of your stand mixer.
- Add salt.
- Start the mixer on low speed to mix up the flour and salt.
- Add the yeast mixture into the mixing bowl.
- Break the egg into a small bowl (not directly so as to prevent any rotten egg being added) and then add the egg to the mixing bowl.
- Knead until a dough ball is formed. Once that is achieved, add in the butter.
- Continue to knead until the butter is incorporated into the dough.
- Continue to knead until the dough passes the window pane test.
- Divide the dough into 2 equal portions.
- Grease 2 clean bowls.
- Transfer 1 portion of the dough to 1 of the clean bowls. Cover the bowl with a cling wrap and put a wet towel over the cling wrap.
- Transfer the other portion to the bowl of the stand mixer.
- Add cocoa powder to the bowl.
- Start the mixer and knead till the dough and cocoa powder are fully incorporated.
- Transfer the dough into the other greased bowl, cover the bowl with a cling wrap and put a wet towel over the cling wrap.
- Let the 2 dough proof until they are double in size.
- Slightly flour or grease the table top .
- Transfer the plain dough onto the table top.
- Roll the dough out into a long rectangular shape (horizontally).
- Fold the dough into 3 by bringing the right part onto the centre part followed by the left.
- Then roll the dough out again into a long rectangular shape (vertically) and fold into 3 again.
- Do this process at least 6 times (alternating between vertical and horizontal roll-outs).
- Once this is done, cut the dough into 5 pieces of about 61 g each.
- Roll these pieces into little balls and cover them with cling wrap.
- Repeat the same for the cocoa dough.
- Take a plain dough ball and use a rolling pin to flatten it.
- Put 2 tsp of chocolate chips in the centre.
- Pick up the dough, go round and seal it up.
- Roll it on the table top into a smooth ball and place the ball onto an oiled round baking tray. Repeat this for the other plain dough balls. Leave a space between the dough balls for the cocoa dough balls.
- Repeat this with the cocoa dough. Fill each cocoa dough ball with the white chocolate chips. Place the cocoa dough balls between the plain dough balls.
- Cover the baking tray with a towel and let the dough balls proof till double in size.
- Pre-heat oven to 175 deg C.
- Beat 1 egg with 1 tablespoon of milk to form the egg wash. Brush the dough balls with the egg wash just before baking. Or, melt 10 g of butter for use after baking.
- Bake the dough balls for 20 minutes. (If your oven is very hot and the balls brown too fast, tent them with a piece of aluminium foil.)
- When done, remove the buns onto a metal rack. (If you had not egg washed the dough, then brush the buns with the melted butter.)
- Store them when they are completely cooled down.