150 ml cream
150 ml warm water
500 g bread flour
1 tsp salt
80 g sugar
8g packet of quick dry yeast
1 egg (lightly beaten)
100g chocolate roughly chopped (I used Callebaut, but feel free to
use whichever chocolate you love the most)
1 large pear, chopped finely.
1 tbsp vegetable oil
Flour and water paste
-In a heatproof, microwavable bowl, heat water and cream. Add butter and stir until melted.
-In a medium bowl, sift flour salt and sugar.
*next, follow the directions on your yeast packet. I've described the method that was on mine.
-In a large bowl, add yeast to warm milk and butter mixture. Mix until incorporated. Add 1 cup of dry ingredients to wet yeast mixture and mix with a wooden spoon until incorporated. Continue adding dry ingredients until a dough is formed.
- Turn dough onto a lightly floured surface and kneed until a smooth ball is formed (roughly five minutes)
- Place dough in a clean, lightly oiled bowl, and cover with cling wrap. Set aside in a warm place for 1 hour or until it has doubled in volume
- Turn dough back onto a lightly floured surface, and incorporate chopped pears and chocolate. Kneed until it is well blended.
- return to lightly oiled bowl, cover with cling wrap, and allow to rise for another hour.
- turn dough back to floured surface, and roll into a long cylinder. Chop into roughly 15 sections, and roll each section into a smooth ball. Place onto one or two, parchment lined baking sheets, and allow to rise for another hour (covered in cling)
- preheat oven to 400 convection (or 375 without convection) and prepare flour and water paste. Paste should be liquid enough to pipe easily, without being too runny. Pipe a cross with mixture onto each bun.
- bake for roughly 20 minutes, or until the tops have turned a dark golden brown.
- warm apricot jam in a heatproof bowl until liquid. Brush over finished buns.
Serve warm and enjoy! Happy Easter!