COCOA AND CHOCOLATE CHIP BUNS
The recipe for cocoa chocolate chip buns, a true delight to make for breakfast or snack for the whole family.
I had been wanting to make these delicious and soft buns for days, and during Christmas time my sourdough starter was bursting with lots of preparations, and I said to myself: I absolutely have to try it.
The result was a very soft preparation, with lots of chocolate chips that melt in your mouth.
In short, it’s a recipe you absolutely must try, with sourdough or yeast, it doesn’t matter, just prepare them and enjoy them with a steaming cup of milk and why not?? Some peach jam in the middle 🙂
Let’s see how I made them.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 7/8 cup milk (or water)
- 2/3 cup sugar
- 1/2 cup sunflower oil (100 g of soft butter)
- 3/4 cup chocolate chips
- 1 1/2 tsp instant yeast (10 g of fresh)
- 1 egg (+ 1 for brushing)
- 90 g liquid sourdough
- 3 1/2 cups all-purpose flour
Tools
- Stand Mixer
Steps
For those using sourdough, refresh it with a 1:1:1 ratio and then use it when doubled, and remember that rest times are longer.
For those using dry yeast, reactivate it by subtracting 50 g of water from the total recipe amount, and then read the instructions on the packet.
In the bowl of the stand mixer (or by hand), add all the ingredients along with the cocoa, (set aside the chocolate chips) and knead well with the hook until a nice dough ball forms; let it rest for 30 minutes.
I usually practice lamination with my doughs using sourdough, but if you don’t have time or don’t feel like it, skip this step and incorporate the chocolate chips directly into the mixer, allowing it to run for 5 minutes.
Grease the work surface well and pour out the dough, spread it like a sheet by pulling the various corners towards the outside, then sprinkle the chocolate, fold it back, and give the first reinforcement folds.
Wait an hour and do another round of folds.
For any doubts, you will find many demonstration videos on my profile –> INSTAGRAMAt this point, close the bowl with cling film and let it double.
If using sourdough, let it rest in the refrigerator overnight; the next morning, take it out and let it acclimate to room temperature for a couple of hours.Deflate the dough and transfer it to a work surface, divide it into pieces of about 80/100 grams; shape them into balls and place them on a baking tray lined with parchment paper. Let rise for another hour (two if using sourdough).
Preheat the oven to 392 Fahrenheit and wait for it to reach the temperature. Bake the buns (if you can create steam by misting water, even better) for 10 minutes, then lower to 356 Fahrenheit for the last 5 minutes, finishing the baking well.
If your oven is powerful, bake directly at 356 Fahrenheit for 15 minutes.The COCOA AND CHOCOLATE CHIP BUNS are ready.
Storage
They keep for many days sealed in a bag; alternatively, you can freeze them and take them out as needed.
