Indulge in these delightful Soufflé Milk Buns, now with a delicious chocolate filling. Perfectly fluffy and soft, these buns feature a light soufflé crust and a rich chocolate surprise inside. The full process is available on my YouTube channel—make sure to turn on the subtitles for complete guidance!
Ingredients
Sweet Stiff Starter:
- 50g sourdough starter
- 160g high protein flour
- 70g water
- 30g sugar
Dough:
- 360g high protein flour
- 40g sugar
- 20g milk powder
- 6g salt
- 190g milk
- 80g whipping cream
- 40g unsalted butter
- All of the sweet stiff starter
Filling:
- 200g chocolate callets
Soufflé Crust:
- 65g unsalted butter
- 30g icing sugar
- 65g low protein flour
- 60g milk
Method
- Prepare the Sweet Stiff Starter:
- Mix all starter ingredients and let it triple in volume, about 7-8 hours at 27-28°C.
- Make the Dough:
- Combine high protein flour, sugar, milk powder, and salt in a large bowl.
- Add milk and whipping cream, and mix until combined.
- Gradually add butter and knead until fully incorporated and the dough achieves a windowpane consistency.
- Bulk proof the dough for 2 hours at 28°C.
- Shape the Buns:
- Punch down the dough and divide into 16 equal parts.
- Flatten each piece of dough and place a cube of chocolate in the center.
- Wrap the dough around the chocolate, sealing it well.
- Place the wrapped dough pieces onto a greased 11×11” (28x28cm) pan.
- Prepare the Soufflé Crust:
- Mix unsalted butter with icing sugar until smooth.
- Gradually add milk and mix well.
- Add low protein flour and fold to form a paste.
- Proof and Bake:
- Allow the shaped buns to proof for 3.5-4 hours at 28°C.
- Preheat the oven to 180°C.
- Brush the buns with egg wash and pipe the soufflé crust on top.
- Bake for 20-25 minutes or until golden brown.
Enjoy these soft, fluffy buns with a rich chocolate center—perfect for any time of the day!