Indulge in these decadent Crackle Chocolate Buns that combine the richness of chocolate with a delightful crackle topping. These buns are perfect for any chocolate lover and make a fantastic treat for any occasion. The recipe yields 10 delicious buns.
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Recipe Overview
Makes: 10 buns
Sweet Stiff Starter
- 30g sourdough starter
- 90g high protein flour
- 40g water
- 15g sugar
Dough Ingredients
- 210g high protein flour
- 20g sugar
- 4g salt
- 15g cocoa powder
- 115g milk
- 50g whipping cream
- 40g melted chocolate
- 20g unsalted butter
- All of the sweet stiff starter
Toppings
- 70g low protein flour
- 70g milk
- 70g condensed milk
- Cocoa powder (for sprinkling)
Fillings
- Chocolate callets
Method
- Prepare the sweet stiff starter and let it rise until it triples in size, about 7-8 hours at 27-28°C.
- Mix all dough ingredients, except the butter and melted chocolate, until the dough comes together and is strong.
- Gradually add the butter and melted chocolate in 2-3 batches, kneading until fully incorporated and the dough achieves a window pane texture.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide it into 10 equal portions.
- Round up each portion and let it rest for 15 minutes.
- Roll out the dough and wrap each piece with chocolate callets. Place them in muffin paper cups.
- Prepare the topping by mixing the low protein flour, milk, and condensed milk until smooth. Sieve to remove lumps.
- Pipe the topping over each bun and sprinkle with cocoa powder.
- Final proof at 28°C for 3-3.5 hours or until the dough rises 1.5 times.
- Bake at 170°C for 20 minutes.