Milk Buns with Cocoa Cream are a delightful treat that will surely impress your family and friends. These soft, fluffy buns filled with a rich cocoa cream are perfect for breakfast, dessert, or even an afternoon snack. The combination of warm baked dough and creamy chocolate filling creates an irresistible bite. Let’s dive into how you can make these delicious milk buns right at home!
Ingredients
- 800 g semi coarse flour
- 200 ml warm milk
- 200 ml warm water
- 100 ml oil
- 2 eggs
- 2–3 tablespoons granulated sugar
- 12 g dried yeast or 30 g fresh yeast
- 5 g vanilla sugar
- 1 teaspoon salt
- 200 ml milk (for cocoa cream)
- 3 tablespoons granulated sugar (for cocoa cream)
- 2 tablespoons cornstarch (for cocoa cream)
- 2 tablespoons plain flour (for cocoa cream)
- 1 tablespoon cocoa (for cocoa cream)
- 5 g vanilla sugar (for cocoa cream)
- 1 egg (for brushing)
Directions
- Prepare the yeast: Pour warm milk into a bowl, add a tablespoon of sugar, crumble the yeast, and mix lightly. Cover and leave in a warm place for about 10–15 minutes until foamy.
- Mix the wet ingredients: Add warm water, oil, remaining sugar, vanilla sugar, and two whole eggs to the yeast mixture. Mix everything together with a whisk.
- Combine dry ingredients: In a second bowl, mix the sifted flour and salt. Gradually incorporate the dry mixture into the liquid base and knead a smooth, elastic dough. Cover and let it rise in a warm place for about 1 hour.
- Prepare the cocoa cream: In a small saucepan, mix all dry ingredients (starch, flour, cocoa, and both sugars). Gradually add the milk, whisking constantly. Cook over low heat, stirring constantly, for 3–4 minutes until thickened. Let cool completely.
- Shape the dough: Knead the risen dough on a floured board and divide it into 16 equal parts. Shape each into a loaf and let them rise for 15 minutes under a tea towel.
- Add the cocoa cream: Divide the cooled cream into 16 parts, shaping each into a small cylinder. Roll each loaf of dough into an oval about 1 cm thick. Place a dollop of cream on one half of the pancake. Cut the other half into strips, fold over the cream, and press the edges well.
- Prepare for baking: Place shaped buns on a baking sheet lined with baking paper. Cover and let them rise for another 15–20 minutes.
- Bake: Preheat the oven to 180°C. Brush the buns with beaten egg. Bake for approximately 15–20 minutes until golden brown.
- Cool: Let the baked buns cool under a towel to stay soft.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 16 buns
Nutrition Info: Each bun contains approximately 180 calories, 4g protein, 7g fat, 26g carbohydrates.
How to Serve Milk Buns with Cocoa Cream
Serve these delightful Milk Buns with Cocoa Cream warm for the best experience. They pair wonderfully with a cup of coffee or tea. You can enjoy them as is, or dust them with powdered sugar for an extra touch of sweetness. For a decadent treat, consider adding whipped cream or fruits on the side.
Variations
- Nutty Twist: Add chopped nuts like hazelnuts or almonds into the cocoa cream for added crunch.
- Fruit Filling: Replace the cocoa cream with a fruit jam for a refreshing alternative.
- Glaze it Up: Drizzle a chocolate glaze over the baked buns for extra richness.
FAQs
Q1: Can I use whole wheat flour instead of semi coarse flour?
A: Yes, you can substitute whole wheat flour, but it may alter the texture slightly, making the buns denser.
Q2: How can I store the Milk Buns?
A: Store the buns in an airtight container at room temperature for up to three days or freeze them for longer storage.
Q3: Can I prepare the dough in advance?
A: Absolutely! You can prepare the dough, shape it into buns, and refrigerate it overnight before the final rise and baking.