Chocolate melon pan
How to cook Chocolate melon pan:
Chocolate custard (filling):
- 150g of dark chocolate (melted)
- 180g of custard
- 45g (3 tbsp) of maple syrup
- 250g (2 cups) of all-purpose flour
- 4g of dry yeast
- 30g (1/4 cup) of sugar
- 8g (1 tbsp) of cocoa powder
- 140ml (1/2 cup) of milk
- 3g (1/2 tsp) of salt
- 20g (1 1/2 tbsp) of butter
Cookie dough (topping):
- 50g (1/4 cup) of butter
- 60g (1/2 cup) of powdered sugar
- 90g (3/4 cup) of all-purpose flour
- 5g (3/4 tbsp) of cocoa powder
- 20ml (1 1/4 tbsp) of milk
1. In a bowl, combine melted chocolate, coconut custard, and maple syrup. Mix until smooth. Refrigerate for at least 4 hours or overnight.
2. In a bowl add the flour, dry yeast, sugar, cocoa powder, milk, and salt and mix all together.
3. When the dough starts to form knead with your hands. Finally, add the butter and knead until the dough is smooth. Cover with cling film and let it rise for 1 hour, or until doubles in volume.
4. In a bowl, whisk butter, and sugar until creamy. Add flour, cocoa powder, and milk, and lightly mix with a spatula until all the flour is thoroughly mixed. Divide dough into 10 pieces, and roll into balls. Cover with plastic wrap. Refrigerate for 30 minutes.
5. Divide dough into 10 pieces. Shape each dough piece into a ball. Flatten the ball with your palm into a circle.
6. Pipe about 1 tablespoon of chocolate custard in the center. Gather up the edges to seal and shape into a round ball.
7. Remove cookie dough from the refrigerator. Gently roll out the dough until it is large enough to cover the bread rolls (cover with parchment paper).
8. Place cookie dough over bread rolls. Roll with sugar. Gently score the cookie dough into some sort of criss-cross pattern.
9. Place buns into muffin pan, transfer to the oven and bake at 180°C/360°F for 20 minutes.