For chocolate lovers! Use my death by chocolate dough, wrap it in a generous serving of chocolate chips, and top it with a chocolate chip crust. Super chocolatey!
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
Fillings
- Chocolate callets
Toppings
- 50g butter
- 40g icing sugar
- 1 egg
- 50g low protein flour
- Handful of chocolate chips
Topping Preparation
- Mix softened butter with sugar, then add egg and mix well.
- Sieve the low protein flour and fold in until you get a smooth paste.
- Keep in a piping bag.
Method
- Prepare sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix everything except butter and melted chocolate until the dough comes together and is strong.
- Add butter and melted chocolate in 2-3 batches and knead until fully incorporated and the dough achieves the window pane stage.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide it into 6 equal portions.
- Round up the dough and rest for 15 minutes.
- Roll out the dough and wrap it with chocolate callets. Place in the star mold.
- Final proof at 28°C for 3-3.5 hours or until the dough rises 1.5x.
- Pipe the topping and sprinkle with chocolate chips.
- Bake at 170°C for 20 minutes.
Enjoy these decadent death by chocolate buns! For a visual guide, visit my YouTube channel to watch the full process.