TJean Recipe
Chocolate Dirty Bun
Medium 2 hours Desserts Bake Chocolate Cocoa Sweet Bread Laminated Pastry Chocolate-Filled Bakery-Style Breakfast Afternoon Tea Kid-Friendly Vegetarian Homemade
About this recipe
Rich chocolate buns made with cocoa bread dough and laminated butter layers, filled with chocolate, proofed gently at room temperature and steam-baked before being finished with chocolate sauce and cocoa powder.
Ingredients
250 g bread flour
165 g iced milk
12 g cocoa powder
20 g granulated sugar
5 g dry yeast
5 g salt
20 g butter
1 egg
Butter slices, as needed
5 chocolate pieces
Chocolate sauce, as needed
Cocoa powder, for dusting
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Firm the chocolate dough | Freezer | Freeze | As needed | 30 min |
| Laminate and rest the dough | Refrigerator | Chill | As needed | 30 min each round |
| Proof the shaped buns | LumiBake S1 Pro 18L | Room-temperature rest | Up to 28°C | Until 1.5× size |
| Bake the buns | LumiBake S1 Pro 18L | Steam Bake | 180°C | 20 min |
01 Place 250 g of bread flour in a large mixing bowl.
02 Add 165 g of iced milk.
03 Add 12 g of cocoa powder.
04 Add 20 g of granulated sugar.
05 Add 5 g of dry yeast.
06 Add 5 g of salt.
07 Add 20 g of butter.
08 Crack in 1 egg.
09 Mix and knead until a smooth, cohesive chocolate dough forms.
10 Roll the dough into a long rectangular sheet.
11 Wrap the dough securely in plastic wrap.
12 Place it in the freezer for 30 minutes to firm up.
13 Remove the dough from the freezer and roll it into a rectangular sheet.
14 Arrange the butter slices over the centre of the dough.
15 Fold the dough around the butter and seal it tightly.
16 Roll the butter-filled dough into a long, even rectangle.
17 Fold the dough into thirds.
18 Wrap it securely in plastic wrap and refrigerate for 30 minutes.
19 Repeat the rolling, folding and chilling process twice to create even layers.
20 After the final rest, roll the dough into a long rectangular sheet.
21 Divide the dough into 5 equal strips or portions.
22 Place one piece of chocolate near the end of each portion.
23 Roll each portion around the chocolate to form a compact bun.
24 Line a baking tray with parchment paper.
25 Arrange the shaped buns on the tray with space between them.
26 Place the tray of shaped buns in the switched-off LumiBake S1 Pro 18L.
27 Place a small bowl of water on the bottom of the oven to maintain humidity and help prevent the dough from drying out.
28 Leave the buns to proof at room temperature, keeping the temperature at or below 28°C, until they reach approximately 1.5 times their original size.
29 Remove the bowl of water before baking.
30 Select Steam Bake mode and cook at 180°C for 20 minutes.
31 Remove the buns when they are fully risen, set and lightly browned.
32 Allow them to cool briefly on the tray.
33 Drizzle chocolate sauce generously over the buns.
34 Dust the surfaces with cocoa powder.
35 Serve warm or at room temperature.