Soft and Sweet Homemade Chocolate Cream Buns
How to Make Delicious Homemade Chocolate Cream Buns for Winter Break
Enjoy these delightful chocolate cream buns, perfect for a winter break snack! They offer a wonderful combination of soft, fluffy bread and rich, creamy chocolate filling.
Dough Ingredients- 200g Bread flour
- 50g Cake flour
- 10g Instant dry yeast
- 50g Sugar
- 1 Egg (approx. 50g)
- 108g Water (lukewarm)
- 4g Salt
- 20g Butter (softened)
- A little vegetable oil (for greasing the bowl)
Cooking Instructions
Step 1
Let’s start by making the delicious chocolate custard cream! In a bowl, combine 100g of custard mix, 300g of milk, and 30g of cocoa powder for a rich chocolate flavor. Whisk until smooth and lump-free. Set the cream aside to cool.
Step 2
Now, it’s time to prepare the bread dough. In a stand mixer, add 200g of bread flour, 50g of cake flour, 10g of instant dry yeast, 50g of sugar, and 1 egg (about 50g) at room temperature. Prepare 108g of lukewarm water and 4g of salt. (Ensure the yeast and salt don’t directly touch each other in the mixer.) Add all ingredients and knead for about 10 minutes until a smooth dough forms. Once the dough starts coming together, add 20g of softened butter and continue kneading for another 5 minutes until the butter is fully incorporated and the dough is smooth and elastic.
Step 3
Once the dough is ready, lightly grease a bowl with vegetable oil to prevent sticking. Place the dough in the greased bowl, cover it with plastic wrap, and let it undergo its first fermentation in a warm place for about 1 hour. The dough should double in size. If it doesn’t double, allow more time. (Fermentation time can vary depending on your environment.)
Step 4
After the first fermentation, turn the dough out onto a lightly floured surface and gently punch it down to release the gas. Divide the dough into portions of about 40-45g each and shape them into balls. Cover the shaped dough balls with a damp cloth or plastic wrap and let them rest for 30 minutes for an intermediate proof. This step helps to relax the gluten and makes the dough easier to shape.
Step 5
Once the intermediate proof is complete, lightly dust your work surface with flour. Use a rolling pin to gently flatten each dough ball into an oval shape. Brush the surface of the dough lightly with water or vegetable oil; this helps the cream adhere and keeps the bun moist. Spoon your prepared chocolate custard cream onto the center of the oval dough. Fold the dough in half to enclose the cream, making sure to seal the edges well.
Step 6
Use a bench scraper or your fingers to crimp and seal the edges of the buns securely. Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them. Cover the buns with a damp cloth or plastic wrap and allow them to undergo a second fermentation in a warm place for about 40 minutes, or until they look puffy. Preheat your oven to 180°C (350°F). Bake the buns for 12-15 minutes, or until they are golden brown. After baking, brush the tops with a little butter for a lovely sheen and extra flavor. Enjoy them while they are warm!
