Dark Chocolate and Vanilla Custard Rolls

Ingredients

• 290 ml Whole milk (For the dough; around 25–30°C)
• 60 ml Double cream (Or heavy cream)
• 75 g Sugar
• 7 g Instant yeast
• 4 g Salt
• 165 g Strong white bread flour
• 385 g T45 flour (Or use more strong white bread flour)
• 20 g Black cocoa powder (Different from cacao)
• 75 g Unsalted butter (Soft, cubed; for the dough)
• 230 ml Thick vanilla custard (For filling the buns; recipe below)
• 1 Egg (For egg wash; whisk and sift)
• 90 g Unsalted butter (Softened; for the filling)
• 80 g Granulated sugar (For the filling)
• 1 g Salt (For the filling)
• 5 g Vanilla extract (For the filling)
• 200 ml Whole milk (For the custard)
• Vanilla extract (A splash; for the custard)
• 2 Egg yolks (For the custard)
• 45 g Sugar (For the custard)
• 22 g Cornstarch (For the custard)
• 20 g Unsalted butter (For the custard)
• 2 tsp Sugar (For the syrup)
• 2 tsp Boiling water (For the syrup)
• Neutral oil (For lightly oiling the bowl)

Steps

1. 1

   Prepare the custard ahead: gently warm the milk and a splash of vanilla extract in a saucepan without letting it boil.

2. 2

   Meanwhile, whisk the egg yolks, sugar, and cornstarch in a bowl until smooth.

3. 3

   Slowly pour the hot milk into the yolk mixture while whisking constantly.

4. 4

   Pour the mixture back into the saucepan. Cook over medium heat, whisking continuously, for about 4–5 minutes, until thickened.

5. 5

   Remove the saucepan from the heat and whisk in the butter until smooth.

6. 6

   Pour the hot custard into a shallow bowl. Press cling film directly onto its surface and chill in the refrigerator for at least a few hours, or overnight as the creator did. Sift before using for a smoother custard.

7. 7

   In a stand-mixer bowl, add the warm milk, cream, cocoa powder, and both flours.

8. 8

   Add the yeast, sugar, and salt. Mix on low speed for 3 minutes, then on medium speed for 3 minutes.

9. 9

   Return the mixer to low speed and add the cubed butter gradually, a little at a time.

10. 10

    Continue kneading for 8–10 minutes, until the dough is smooth and the butter is fully incorporated.

11. 11

    Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot at 25–28°C for 1½–2 hours, until almost doubled. It may take longer at room temperature.

12. 12

    While the dough rises, mix the softened butter, granulated sugar, salt, and vanilla extract for the filling until smooth and spreadable.

13. 13

    Roll the dough into a roughly 55 × 45 cm rectangle.

14. 14

    Spread the filling evenly over the dough.

15. 15

    Fold the dough twice, then place it in the freezer for 10 minutes to firm up for shaping.

16. 16

    Slice the dough into 8 long strips for large buns.

17. 17

    Twist each strip several times and shape it into a roll. Place the rolls on baking-paper-lined trays.

18. 18

    Let the shaped rolls rise in a warm place for 60–75 minutes, until puffy.

19. 19

    Preheat the oven to 175°C.

20. 20

    Whisk and sift the egg for the egg wash, then gently brush it over the buns.

21. 21

    Gently press down the middle of each bun to create a well.

22. 22

    Bake for 18–22 minutes, until slightly golden. Halfway through baking, check that the wells have not closed; press them down again if needed.

23. 23

    Mix 2 teaspoons sugar with 2 teaspoons boiling water. While the buns are still hot, brush them with the syrup for a glossy finish.

24. 24

    Pipe the chilled vanilla custard into the center of each bun.

Notes

The custard is an overnight make-ahead component. The creator refers to a filmed dough method in their highlights but says it is shown without cocoa; no additional method is needed beyond the written instructions.

Nutrition per serving

• baking
• dessert
• sweet
• chocolate
• custard
• yeast dough
• vegetarian