Name: Blueberry Bread Buns (Soft and Fluffy)
Prep time: 30 min
Cook time: 20 min
Total time: 59 min
Ingredients: 165g bread flour (I used Japan High Gluten Flour); 50g frozen blueberry; 40g milk; 35g water; 1/4 tsp (1g) instant dry yeast; 1/4 tsp sugar; 165g bread flour (I used Japan High Gluten Flour); All the old dough; 20g sugar (Please add more if you prefer sweeter); 1/4 round tsp (1.5g) instant dry yeast; 1 tsp (5g) salt; 1 tsp vanilla extract or paste; 45g cold egg, whisked (from 1 egg); 65g milk, cold (reserve 10g and add all if too dry. I used 55g); 50g butter, room temperature; 50g dry blueberry (rinse with hot water and let them dry on a kitchen paper towel); 1 egg + 1 Tbsp water; 8” square pan

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Introducing my new bake "Chocolate Buns with Strawberry Jam"- these chocolate buns are incredibly soft, fluffy, and rich with a deep cocoa flavor. Their soft texture makes them a delight to bite into, and they pair beautifully with strawberry jam. Perfect for breakfast or a snack, these buns are a must-try for chocolate lovers who enjoy homemade bread at its best. Plus, kids are going to love them—they're just the right balance of chocolatey goodness and sweetness!

As always, I use the Old Dough method to achieve an extra soft texture. Besides enhancing the aroma and softness, I love this method because part of the dough has already undergone long fermentation, allowing the gluten to develop. This also makes it easier to achieve the windowpane stage.

If you're new to my blog, please visit 'BREAD MAKING METHOD' in the top menu to learn more about the 'Old Dough' method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Chocolate Buns with Strawberry Jam Filling

Yields: 16 buns

INGREDIENTS:

Old Dough:

165g bread flour (I used Japan High Gluten Flour)

105g water

1/4 tsp (1g) instant dry yeast

1/4 tsp sugar

Main Dough:

165g bread flour (I used Japan High Gluten Flour)

All the old dough

14.5g cocoa powder

25- 45g sugar (I cut down to 25g)

3/4 tsp (2.8g) instant dry yeast

1 tsp (5g) salt

65g whipping cream, cold

10g +/- cold water (please refer note)

50g cold egg, whisked (about 1 egg)

40g butter, room temperature

Egg Wash: (Optional)

1 Tbsp of egg + 1 Tbsp milk

Utensil:

8 inches square pan

Note:

The amount of water needed may vary depending on the type of flour you use. Some flours absorb more liquid than others, so start with the lower amount and gradually add more if needed. The dough should be soft and slightly tacky but not overly sticky. You can add 1 teaspoon of water at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

METHOD:

Old Dough

Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until get a smooth dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Kneading Main Dough:

Put all ingredients (except butter) including old dough (I usually tear the old dough slightly) into a bowl of stand mixer. Using the paddle attachment, mix for around 2 -3 minutes or until the dough become elastic and comes together.
Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing:

Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size. My kitchen room temperature is about 29C - 30C.

Shaping:

Transfer the dough to a clean, lightly floured, or slightly oiled surface. Divide it into 16 equal portions, each weighing approximately 40–41g. For accuracy, use a kitchen scale.
Shape each portion into a ball and let them rest for 10 minutes.
Take one dough ball and roll it into a round disc, ensuring the edges are slightly thinner than the center.
Place a teaspoon of strawberry jam in the center, then gather the edges to seal, forming a smooth ball.
Arrange the filled buns in the baking pan.

Final Proofing:

Allow the dough to rise for approximately 30–45 minutes or until it rise to about 80–100% of its original size. Gently press the dough with your finger—if the indentation slowly springs back, leaving a slight mark, it's ready. If it springs back too quickly, it needs more time. If it doesn’t spring back at all, it may be overproofed.

Baking:

Preheat oven at 180C - 190C (top & bottom heat) or 160C - 170C (fan-forced) for 15 minutes before baking.
Brush with egg wash.
Bake in a preheated oven for about 15 - 20 minutes, or until golden brown.
Remove bread from oven then remove the bread from the pan. Let it cool on rack completely.

Old Dough

Main Dough

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.