Transform your baking routine with these delightful mini mushroom cocoa crusted buns! Inspired by the popular Mexican bun, Roti Boy, this version features a rich cocoa topping and is baked in mini sizes for an extra touch of cuteness. Using a muffin tin, these mini buns expand to form a charming mushroom shape, topped with a cocoa crust and almond nibs. Perfect for snacking or gifting!
Recipe
Sweet Stiff Starter
- 20g sourdough starter
- 60g high protein flour
- 25g water
- 10g sugar
Dough
- 140g high protein flour
- 10g sugar
- 3g salt
- 50g milk
- 1 whole egg (55g)
- 15g unsalted butter
- All of the sweet stiff starter
Toppings
- 40g butter
- 40g icing sugar
- 40g egg
- 40g low protein flour
- 6g cocoa powder
- Handful of almond nibs
Tray Size: 5cm diameter x 3.5cm height (12 holes)
Method
- Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix all ingredients except butter until the dough comes together and is strong.
- Add butter and knead until fully incorporated and the dough achieves window pane.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide into 12 equal parts (approx. 30g each).
- Roll each piece into a smooth ball and place into a greased muffin tin.
- Final proof at 28°C for 3-3.5 hours or until the dough fills up 90% of the muffin tin.
- Prepare the topping by mixing softened butter with sugar, then add egg and mix well.
- Sieve the low protein flour and cocoa powder, then fold into the butter mixture until smooth.
- Pipe the topping onto each bun and sprinkle with almond nibs.
- Bake at 180°C for 12-14 minutes.
Enjoy these mini mushroom cocoa crusted buns fresh from the oven!