Super soft, dairy-free chocolate buns, easy to make and absolutely delicious!
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If you are a breakfast lover like I am, you are going to go bonkers over these little, cute chocolate buns. Made with no dairy, they are easy and just require a few steps.
Just a few grams of fresh yeast and long leavening hours in the fridge, make them easy to digest.
Dip them in your morning cappuccino, you will thank me 😉
Ingredients (makes 10 buns):
- 140 g flour type 0
- 140 g flour type 00
- 130 g soy milk
- 2 g fresh yeast
- 1 small egg
- 60 g granulated sugar
- 4 g salt
- 25 g ghee, softened (@gheeeasy)
- 1 tsp honey
- 1/2 tsp vanilla bean paste
- 1 egg + splash soy milk (to brush)
First thing first, mix the flours together and set them aside
Next, we are going to make a starter (poolish style) with 47 g of flour (from the mix), 2 g of fresh yeast and 50 g of soy milk. Stir, set aside and let it get all bubbling. It needs to start collapsing in the centre (time might change based on room temperature, from 2 to 6 hours).
In a bowl of your electric mixer with the hook attachment mix together the starter, all remaining flours, sugar and remaining milk. Mix on slow until the dough starts coming together. Add now honey, vanilla and one small egg. Keep mixing on low until the egg is completely absorbed into the dough. Add now the softened butter, a few pieces at the time, waiting for the first batch to be absorbed before adding more. Add now salt and with your mixer on high speed keep mixing the dough until it gets smooth and elastic. Last add in the chocolate chips mix until they are incorporated (if it’s hot, place the chocolate chips in your freezer for a few hours).
Turn the dough onto an oiled surface and make a few rounds of slap and fold with a 20min rest in between each set (for instructions on how to make a slap and fold, check my post here). Make sure to round the dough into a ball at the end of each set. Lay the dough now in a lightly oiled bowl, cover with plastic wrap and let it rest at room temperature until it doubles in size.
About 3 hours. Next move it into your fridge to ferment for at least 12h.
Next morning take the dough out of your fridge and let it warm up a bit at room temperature for 1 hour. Next, turn it on a lightly oiled surface and fold it as shown in pictures.
Cut off pieces of 50-60 g each, round them into small balls and lay them on your baking tray (layered with parchment paper). Let them rest for 1h, next brush the top with a mix of egg and milk and let them rest for 1 more hour.
Bake in pre-heated oven at 180C for about 15 min.
Your chocolate buns are ready!
Breakfast is served!
