Chocolate Buns with Caramel Cream

• servings: Makes 16 buns

Ingredients

CHOCOLATE BUNS

2¼ teaspoons (7g) instant (quick-rise) yeast

I cup (220g) warm whole milk (110°F)

5 tablespoons plus

I teaspoon (65g) granulated sugar

4 cups (520g) all-purpose flour, plus more for dusting

¼ teaspoon (2g) kosher salt

⅓ cup (74g) room- temperature water (75°F)

¼ cup (30g) Dutch-process cocoa powder

2 large eggs

I teaspoon (5g) vanilla extract

6 tablespoons (3 oz/86g) unsalted butter, at room

temperature

⅓ cup (56g) semisweet chocolate chips, mini or crushed

Egg wash: 1 egg beaten with i teaspoon water

CARAMEL CREAM

I cup creamy, high-quality mascarpone cheese, cold

2 tablespoons Caramel

Syrup (page 141)

2 cups cold heavy cream

¾ cup powdered sugar

I teaspoon vanilla extract

Pinch of kosher salt

TO FINISH

½ cup Hazelnut-

Chocolate Spread (page 108)

½ cup butterscotch chips, mini or crushed

Cocoa powder, for dusting

Directions

Make the chocolate buns: In the bowl of a stand mixer, combine the yeast, milk, and i teaspoon of the sugar. Stir together and let rest for 5 to 7 minutes, until foamy. Add the flour, remaining sugar, the salt, water, cocoa powder, eggs, and vanilla. Snap on the dough hook and knead the dough on low speed for 5 to 7 minutes, until well combined. Cover with a kitchen towel and let rest for 10 minutes.

Using your hands, make a hole in the middle of the dough. Add the butter in the middle and close the dough over it. Knead the dough on medium-low speed for 1o minutes, periodically using a bowl scraper to incorporate everything on the sides of the bowl back into the dough. Cover with a kitchen towel and let rest for 5 to 6 minutes. Continue to knead for 7 to 10 minutes; the dough should look smooth and shiny at this point and no longer stick to the sides of the bowl. To make sure it is fully kneaded, perform a windowpane test (see page 73). If it is not ready at this point, continue to knead and rest periodically until it is ready. Once the dough is fully kneaded, add the chocolate chips and continue to knead just until fully incorporated.

Turn the dough out onto a clean work surface. Slap and fold (see page z1) the dough 5 to 7 times, until smooth. Round the dough (see page 22) and place in the bowl with the open edge down. Cover with plastic wrap. Let rest 1o to 15 minutes at room temperature and then in the fridge overnight. (If you are short on time, you can keep the dough at room temperature for 30 to 45 minutes, and then in the fridge for 2 to 4 hours, until doubled in size.)

The next day, transfer the dough to a work surface and roll into a log. Using a sharp knife or bench scraper, divide into 16 equal portions. Round each piece of dough into a smooth ball (see page 22). Line two baking sheets with parchment paper and place the dough balls evenly across both. Use your palm to flatten each piece of dough. Loosely cover with plastic wrap and a kitchen towel and let rest at room temperature until doubled in size, Go to 75 minutes.

Preheat the oven to 350°F.

Brush the top of each bun with the egg wash.

Bake to an internal temperature of 190°F, 18 to 22 minutes. Remove from the oven and transfer to a rack to cool completely.

Meanwhile, make the caramel cream: In a medium bowl, mix together the mascarpone and caramel until well combined. In a stand mixer fitted with the whisk (or in a medium bowl with a hand mixer), whisk heavy cream and powdered sugar until soft peaks are formed. Gently fold the whipped cream into the mascarpone mixture along with the vanilla and salt. Be careful not to stir or the mixture will lose its stability. Refrigerate for at least 30 minutes and remove just before use.

To finish: Using a sharp knife, slice I inch off the tops of the buns. Gently remove some of the inside of each bun or press firmly to create an indent. Add ½ tablespoon of the hazelnut-chocolate spread to each bun and line with butterscotch chips. Fill a piping bag fitted with a ½-inch star tip with the caramel cream. Carefully pipe a layer of cream onto each bun. Cover with the tops of the buns. Dust with cocoa before serving.

Notes

Notes * This dessert is similar to the Swedish semlor. This is my chocolate version with hazelnut- chocolate spread, but you can substitute nuts and an almond butter cream or a filling of your choice for the hazelnut-chocolate.

* The unfilled buns can be stored in an airtight bag at room temperature for up to 3 days or in the freezer for 2 to 3 months. To serve, place in a 350°F oven for 5 to 7 minutes. If you don't want to fill them, the buns are also delicious just with butter or marmalade.