Ingredients:

  • 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
  • 7g (2 1/4 teaspoons) active dry yeast
  • 30g (2 tablespoons) granulated sugar
  • 1/2 teaspoon salt
  • 120ml (1/2 cup) lukewarm milk (about 110°F/43°C)
  • 60ml (1/4 cup) lukewarm water (about 110°F/43°C)
  • 40g (3 tablespoons) unsalted butter, melted
  • 1 large egg
  • 150g (5.3 oz) dark chocolate, chopped (at least 70% cacao)
  • 30g (2 tablespoons) unsalted butter
  • 2 tablespoon milk
  • 1 large egg yolk
  • 1 tablespoon milk

Instructions:

  1. Combine yeast, sugar, lukewarm milk, and water in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl or the bowl of a stand mixer, combine flour and salt. Add the yeast mixture, melted butter, and egg.
  3. Knead the dough for 8-10 minutes (or 6-8 minutes in a stand mixer) until smooth and elastic. It should be slightly tacky but not sticky.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough proofs, melt the chocolate, butter, and milk together in a saucepan over low heat until smooth. Let cool slightly.
  6. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into a circle.
  7. Place a spoonful of the chocolate filling in the center of each circle. Bring the edges of the dough up and pinch to seal tightly.
  8. Place the sealed buns seam-side down on a baking sheet lined with parchment paper. Cover with a clean towel and let rise for 30 minutes.
  9. Preheat oven to 350°F (175°C).
  10. Brush the tops of the buns with the egg wash for a shiny, golden crust.
  11. Bake for 18-22 minutes, or until golden brown.
  12. Let the buns cool on a wire rack for a few minutes before serving. Best enjoyed warm!