The recipe makes about 10 buns.
This is what you need
Step 1
- 30 g wheat flour (0.5 dl)
- 150 g milk (1.5 dl)
Step 2
- 360 g wheat flour
- 70 g icing sugar
- 20 g cocoa
- 15 g fresh yeast
- 100 g cold milk
- 0.5 eggs
- 60 g cold butter in cubes
- 0.5 tsp salt
For brushwork
- 0.5 eggs
How to do it:
Chocolate buns
- Pour 1.5 dl of milk and 30 g of flour into a saucepan and heat while stirring until it thickens. Cool to at least room temperature, preferably colder than that.
- When it's cold. Mix it plus everything else (except the butter and salt) in the bowl of Wilfa Probaker.
- Knead the dough for 5 minutes before adding the butter and salt. Knead the dough for another 5-7 minutes. Feel free to do a gluten test by taking a piece of the dough and pulling it out between your fingers. It should be very elastic and could be very thin. If it feels "short" in consistency and falls off, you have to knead the dough more.
- Let the dough rest in the bowl for 10-30 minutes. Preferably in the fridge.
- Divide the dough into balls, 66 g each, about 10 pieces, roll them around and leave them to rise. Place plastic wrap or place some damp towels over the buns and let them rise for about 1.5 to 2 hours (depending on how warm it is in the room).
- Set the oven to 200 degrees fan (220 degrees normal oven).
- Fry for 8 minutes until they have a nice color. Remove and brush them directly with beaten egg and leave to cool. If you'd rather have matte than glossy buns, you can just skip brushing them.
Hazelnut cream
This is what you need
- 200 g roasted and peeled hazelnuts
- 100 g milk chocolate
- 1 pinch of flake salt
How to do it:
Mix the hazelnuts in a Powerfuel blender until they turn into butter. Melt the chocolate and mix it with the nuts together with the salt. Pour into a piping bag and leave at room temperature for a couple of hours until it is creamy.
If you experience that it hardens, just massage the syringe a little with your hands and it will become soft again.
O'Boy cream
This is what you need
- 5 dl heavy cream
- 4 spoon of O'Boy
How to do it:
- Pour the cream and oboy into a Wilfa Probaker bowl and whisk until you have a fluffy but lightly whipped cream that barely forms peaks. Don't whip too much.
- Assemble the bowls
- Use a small sharp knife and cut a square lid that also forms a pit in the roll. Fill the pit with nut cream and cream from the cream bag.
- Put the lid back on and dust with O'Boy.
See how to make the chocolate buns here
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