Ingredients:

  • 500g all-purpose flour
  • 40g Dutch-processed cocoa powder
  • 7g instant yeast
  • 70g granulated sugar
  • 250ml whole milk
  • 60g unsalted butter, softened
  • 1 large egg, room temperature
  • 5g fine sea salt
  • 150g semi-sweet chocolate chunks
  • 1 large egg for egg wash
  • 1 tablespoon water
  • 2 tablespoons granulated sugar for syrup
  • 2 tablespoons boiling water for syrup

Instructions:

  1. Warm the 250ml whole milk to exactly 38°C.
  2. Whisk the dry base by combining 500g flour, 40g cocoa powder, 70g sugar, 7g yeast, and 5g salt in a large bowl.
  3. Combine the wet and dry ingredients by pouring the warm milk and the room temperature egg into the flour mixture.
  4. Knead the mixture for about 5 minutes until a rough ball forms and pulls away from the sides.
  5. Incorporate the 60g softened butter one tablespoon at a time, kneading for another 5-7 minutes until the dough is silky, elastic, and glossy.
  6. Place the dough in a greased bowl, covering it, and letting it rest for 1 hour 30 mins until it has doubled in size and looks puffy.
  7. Divide the dough into 12 equal portions (about 80-85g each) and flatten them into discs.
  8. Stuff the centers with the 150g chocolate chunks, pinching the seams tightly until the chocolate is fully enclosed in a taut ball.
  9. Place the rolls in a lined baking pan and letting them rise for 45 minutes until they are touching and look delicate.
  10. Brush the tops of the buns with egg wash (1 egg beaten with 1 tbsp water).
  11. Bake the buns at 180°C for 18 minutes until the tops feel firm and the kitchen smells like brownies.
  12. Apply the finish by boiling the 2 tbsp sugar and 2 tbsp water, then brushing the hot syrup over the warm buns until they shine like glass.