I realise it has been awhile since I posted something on chocolate. That is so unlike me! I guess I have been re-baking the old chocolate recipes and thus not looking out for new ones. Well, don't fret chocoholics (including yours truly), today I've just another yummy chocolate bread post, sure to quench your love for it. :) The main reason why I did this recipe was because of my younger kid whom love this particular chocolate bun which was sold in a bakery store in Malaysia. She would ALWAYS ask me to buy that chocolate bun for her. ;P So why not bake some myself?
Besides these yummy chocolate buns, I made a chocolate bread loaf as well. Both delicious!
This recipe was actually done a month back but only got to post up now. But I am already thinking of baking this again next week, heehee. :D I saw this recipe from here, but I made some changes to it. I added a pre fermented dough to the recipe to introduce better elasticity texture to the bread. I like the extra Q Q taste. :) Note that I doubled the below recipe which allowed me to bake a loaf (9x5x4) and 4 buns.
Ingredients for Chocolate bread
200g bread flour
50g cake flour
25g cocoa powder
50g pre fermented dough (refer here for recipe)
8g milk powder
5g instant active yeast
30g caster sugar
1 large egg
20g unsalted butter
25g dark chocolate, melted
some chocolate buttercream for the filling
- Knead all ingredients of the main dough together, except the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable consistency and pass the window panel test.
- Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
- If making a loaf: Divide the dough into 3 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.
- If making buns: Divide the dough into 50g per portions. Roll round and seal any edges. Let proof for 25 to 30 minutes till double in size.
- Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and out them into the mould. Repeat for the rest of the dough portions. Cover with cling wrap. Let it prove for about 45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top like mine. If open top, brush with egg wash.
- Bake in 175C oven for 12-13 minutes for buns and loaf for 30 to 35minutes.
- At this point, you can pipe the chocolate buttercream into the buns once it has been cooled down completely. (Note that you can poke a hole on one side of the bun before piping in)
- Then dip the filled buns into the melted chocolate and let cool. ( Oops I did the dip before the piping, haha)
Both the loaf and the buns were very soft. ;) And I was glad that I added the pre-fermented dough into this recipe. ;)
It goes with out saying that the happiest fellow in the house was my kid. She took one straight after I finished making the buns and say it's better then the bakery store....eh, OK my dear. ;)
Okay folks, gonna sign off now. Have a good day all!