Again, I need to stress that I cannot recall where this recipe comes from, so if the owner is reading this, please do inform me and I'll gladly provide a link back to you. Thanks.
Strong Flour (bread flour) 280g
Instant dry Yeast 1 tsp
Water 180 ml
Strong Flour 120g
Milk Powder 1 tablespoon
Bread Improver (Optional) 1 tsp
Instant dry yeast 1/2 tsp
Salt 1 tsp
Egg 1 medium (50g)
Egg yolk 1 (20g)
Butter 30g (actual recipe calls for 60g)
Butter, cold and cut into cubes for filling (as much as you want, depending on how healthy you want your buns to be! :D)
1. Using a mixer with dough hook, prepare sponge by mixing all 3 ingredients on low speed for 3 minutes until a dry, firm dough is achieved. Leave to rise (4- 5 hours) in a covered container.
2. When sponge is ready, prepare the dough. Place dry ingredients into the mixer and add egg, yolk and mix on low for a minute. Slowly cut sponge into small pieces and add to the mixture. Increase speed to medium and mix for about 2 minutes. Add butter and continue mixing until a smooth dough is achieved, approximately 7-10 minutes.
3. Round up the dough and rest for 10 minutes. Then divide into 55-60g piece and let rest again for another 10 minutes.
4. Take a piece of dough and flatten it with your palm and wrap a piece of butter cube inside. Seal and set aside. Repeat with the rest of the dough.
5. Proof for 45 minutes until dough is almost doubled in size. Then pipe the topping in a continous tight circle starting from the centre, over the top of the bun until surface is fully covered. Sprinkle with chocolate chips if you like and bake at 200 DegC for 20 minutes or until buns are brown. Please note temperature defers for different ovens so adjust accordingly. I baked mine at 190 Deg C.
6. Serve warm, preferably with a cup of coffee:D
Egg 3 large
Plain flour 180g
Cocoa Powder 20g
Mixture of 1 tsp nescafe with 1 tablespoon warm water
In a mixer with paddle hook, blend butter and sugar until fluffy. Add eggs one at a time until creamy. Fold in sifted flour/cocoa powder and the coffee mixture at low speed until well combined.
Fill up a piping bag for use when the buns are proved.