Difficulty

Low

Bollycao

Name: Bollycao
Yield: 10 buns

Soft and fluffy bun filled with a smooth chocolate cream

Bun

Chocolate filling

Ingredients

Yields

10 buns

Featured ingredients:

Milk Chocolate

Callebaut 33%

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Chocolate Filling

300 gr of milk chocolate (32%)
75 gr of sunflower or neutral oil

Bun Dough

500 gr of strong white flour
150 gr of milk
100 gr of water
50 gr of egg (1 pc)
50 gr of butter
30 gr of white sugar
25 gr of fresh yeast
8 gr of salt

Directions

Prep. time

35m

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Chocolate Filling
- 300 gr of milk chocolate (32%)
- 75 gr of sunflower or neutral oil
- Melt the chocolate in the microwave at low power in short bursts.
- Pour the oil over the melted chocolate and mix very well using a rubber spatula.
- Set aside at room temperature until needed.
Bun Dough
- 500 gr of strong white flour
- 150 gr of milk
- 100 gr of water
- 50 gr of egg (1 pc)
- 50 gr of butter
- 30 gr of white sugar
- 25 gr of fresh yeast
- 8 gr of salt
- Mix the flour, milk, water, egg, sugar, fresh yeast and salt in a bowl.
- Knead at medium speed for about 10-12 minutes until the dough comes together and becomes elastic.
- Add the cold butter cut into small pieces and knead at medium speed until fully incorporated.
- Knead at medium speed for another 10 minutes until the dough is shiny, elastic, and does not stick to the sides of the bowl.
- Knead this type of dough very well, ensuring the gluten in the flour develops perfectly to give the buns characteristic fluffiness and crumb. To check, stretch a small portion and place your finger behind it: if you can see your finger through the dough membrane without it breaking, it is correctly kneaded.
- Allow the dough to ferment for 1 hour at room temperature, then place it in the fridge for at least 6 hours or ideally overnight.
- Remove the dough from the fridge, place it on your work surface and divide it into 10 portions of equal weight using a scale.
- Shape each portion into a ball, roll them out on a lightly floured surface and form rectangles about 3 mm thick.
- Roll each rectangle onto itself, brushing off excess flour with a kitchen brush and ensuring it is tight. Pinch the seam at the end to seal it and tuck the ends underneath, pinching to seal.
- Place the rolls on a baking tray lined with baking paper, leaving about 4-5 cm between each one, and allow them to ferment for 1-2 hours until they double in size.
- Brush with a little milk and bake with top and bottom heat at 190º C for 12 minutes.
Assembly
- Pierce each bun from side to side using a toothpick or straw, creating a hole for filling with chocolate cream.
- Stir the cream slightly to ensure a creamy texture and place it in a piping bag without a nozzle, making a small cut slightly smaller than the bun hole.
- Fill each bun from the ends with the chocolate cream.
- Store in a cool, dry place.

Chocolate Filling

300 gr of milk chocolate (32%)
75 gr of sunflower or neutral oil

Bun Dough

500 gr of strong white flour
150 gr of milk
100 gr of water
50 gr of egg (1 pc)
50 gr of butter
30 gr of white sugar
25 gr of fresh yeast
8 gr of salt

Bollycao

Featured ingredients:

Milk Chocolate

Chocolate Filling

Bun Dough

Featured tools:

Stand mixer

Rolling pin

Decorating nozzle tips

Chocolate Filling

300 gr of milk chocolate (32%)
75 gr of sunflower or neutral oil

Bun Dough

500 gr of strong white flour
150 gr of milk
100 gr of water
50 gr of egg (1 pc)
50 gr of butter
30 gr of white sugar
25 gr of fresh yeast
8 gr of salt

Assembly

Milk buns

Brioche 100% chocolate

Brioche with hazelnut cream

Chocolate filling

Bollycao

Featured ingredients:

Milk Chocolate

Chocolate Filling

Bun Dough

Featured tools:

Stand mixer

Rolling pin

Decorating nozzle tips

Chocolate Filling 300 gr of milk chocolate (32%) 75 gr of sunflower or neutral oil

Bun Dough 500 gr of strong white flour 150 gr of milk 100 gr of water 50 gr of egg (1 pc) 50 gr of butter 30 gr of white sugar 25 gr of fresh yeast 8 gr of salt

Assembly

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Brioche 100% chocolate

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Chocolate Filling

300 gr of milk chocolate (32%)
75 gr of sunflower or neutral oil

Bun Dough

500 gr of strong white flour
150 gr of milk
100 gr of water
50 gr of egg (1 pc)
50 gr of butter
30 gr of white sugar
25 gr of fresh yeast
8 gr of salt