Triple Chocolate Bun Recipe

 

Ingredients

For Ganache Fillings

160g       Cream

250g       Chopped Semi sweet chocolate bar

 

For Chocolate Hokkaido toppings

50g         eggs

50g         sugar

50g         flour

50g         butter

20g         cocoa

 *Or You can use semi sweet or milk chocolate as toppings melt in microwave then dip the bread after bake ( picture shown above) add nuts on top

For Dough 

500g       Bread Flour

50g         Skimmed Milk

80g         Cocoa Powder

15g         Yeast

10g         Salt

130g       Sugar

350g       water

100g       Butter  

 

Procedure

For Filling

1.Put Chopped chocolate in a medium bowl, set aside.

2.in a sauce pan add cream, put it in a low to medium heat until warm or enough to melt the chocolate.

3. pour it in chocolate,  mix until smooth.

4. let it cool and place it in refrigerator until firm. 

For toppings 

1.Cream the butter and sugar, gradually add eggs then add flour and cocoa. Mix until smooth.

 

For Dough 

1.Combine all dry ingredients mix in a slow speed for 30 seconds.

2.Gradually add water, turn it into medium speed until it forms a dough

 

NOTE: WATER ABSORPTION MAY VARY YOU CAN ADD FLOUR IF IT IS TOO STICKY OR ADD WATER IF IT IS LACK OF HYDRATION.

3. add butter, turn it into high speed until smooth and elastic. Do the window pane test. Rest for an hour until it double the size.

 

4.portion your dough  approximately 30 grams. Shape into ball put it in a greased pan or muffin pan. Cover and let it rise until it double the size.

 

5.after proofing, pipe Hokkaido chocolate toppings, starting from the middle part,slowly put it in a circular motion until half part of dough is cover, let the toppings drip and cover the whole dough. Sprinkle sugar on top then bake at 170c for 12-15 mins and let it cool.

 

6. gently put a hole  on side part of bread. Then pipe your ganache filling. Sprinkle powdered sugar on top.

or after baking let it cool then dipped in melted chocolate sprinkle with nuts. Serve and enjoy.