Chocolate Pudding Buns
Chocolate Pudding Buns
Sweet Dough
340grams (2 1/4 to 2 1/2cups) flour, I use King Arthur Flour
70grams (1/2cup) powdered sugar
pinch of salt
190ml(3/4cup) warm milk
1package dry yeast(about 2 1/4tsp)
2tbl oil
1tsp honey
2 egg whites
Chocolate Pudding Filling
375ml(1 1/2cup) milk, I use a cup that is 250ml
60grams(1/4cup +3tsp) corn starch or potato starch
220grams(1cup + 2tbl) sugar
25 grams dark cocoa powder (heaping 2 tbl)
113 grams(1stick) butter
Chocolate Pudding Filling
In a small dish stir together corn starch and cocoa, add 1/2 cup milk and whisk until well combined and smooth.
Take one stick of butter and cut it into 1 inch pieces, set aside.
In a small sauce pan, heat remaining 1 cup milk with sugar. When sugar is dissolved add corn starch mixture, stir constantly, mixture will thicken considerably as it cooks, it is okay stir until pudding is cooked through.
Add butter pieces to hot pudding, stir until butter is fully absorbed, this takes several minutes. Set the pudding aside to cool slightly, stir occasionally. Don’t be tempted to eat it, once you start it is hard to stop(coming from my own experience)
Filling the Buns
you need:
chocolate pudding filling at warm/room temperature. Avoid using hot filling.
egg wash : whisk together 2egg yolks + 2tbl warm water
pastry brush
1ttbl oil or melted butter
muffin pan
Spray the pan with pam spray or coat cavities with butter or oil, set aside
- lightly flour your work surface and have extra flour close by if needed, don’t use excessively
- invert risen dough onto the work surface
- gently knead for a minute to form a ball
- cut the dough into 12 pieces of similar size
- roll each piece into about 7 x 4 inch rectangle
- brush the sides of rectangle with egg wash
- spread about 2tbl of filling or more onto the triangle, as shown
- Press down 2 short opposite sides
- Roll the dough into a “log”
- brush the seam with little bit of egg wash
- quickly and gently roll the log into a bun
- continue with remaining dough
- once all the dough is used up, add 1tbl oil into the remaining egg wash and brush each rolled bun in the muffin pan, set aside into a warm location and let rise for 30 minutes
- preheat oven to 380F
- Bake Chocolate Pudding buns for 18-20 minutes, until golden brown. Avoid opening the door, use the oven light to check the baking status.
- Once baked, let the buns rest in the muffin pan for 5 minutes, if necessary run a knife around each bun , transfer buns onto a cooling rack and cool
- These also freeze well.
Still warm, Chocolate Pudding Buns straight from the oven.
These chocolate buns look incredible! I’m always looking for a morning sweet bun that I can make ahead & freeze then just reheat in the morning before serving & these look perfect! Also I love that you don’t chatter excessively on & on about nothing before posting your recipe! Your step by step pics are perfect! Again, thank you for a wonderful recipe & being the “perfect” blogger!
Thank you.