- Prep Time: 180 min
- Cooking Time: 15 min
- Difficulty: Medium
- Makes: 8 buns
For the white bread rolls
- 250g Homepride strong white bread flour
- 1 tsp sea salt
- 25g caster sugar
- 7g sachet of fast acting yeast
- 20g unsalted softened butter
- 75ml whole milk-tepid
- 75ml of water
For the chocolate bread
- 40ml whole milk – tepid
- 3g fast acting yeast
- 5g caster sugar
- 15g unsalted butter
- 25g dark chocolate broken into pieces
- 110g Homepride strong white bread flour
- 10g cocoa powder (Dutch cocoa powder if possible)
- 1 medium free range egg
- 1/4 tsp of vanilla extract
- Pinch of sea salt
- Chocolate spread
- Soft liquorice or fondant or melted dark chocolate (piped)
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- Add the Homepride bread flour, salt, yeast and sugar to a large bowl, making sure salt and yeast are kept separate. Add the softened butter in small pieces to the dry mix.
- Add the milk and water together in a jug and warm in a microwave for 15 seconds.
- Add the water and milk to the dry ingredients and mix together to form a dough using a wooden spoon. Turn dough out onto a lightly floured work surface and knead for 5 – 10 minutes. If using a mixer, fit a dough hook, add all ingredients and mix on low speed until ingredients come together, then increase to medium and knead for 5 – 10 minutes.
- Place kneaded dough into a lightly oiled bowl and cover with a cloth or cling film and leave to prove for 1 1/2 to 2 hours.
- Add milk and yeast plus 1 tbsp of the sugar to a bowl and leave for 15mins.
- Warm the butter and chocolate pieces in a saucepan on low heat until melted and combined. Alternatively, place in a microwavable bowl and melt using 15 second blasts.
- In another bowl add the flour, cocoa powder, sea salt, remaining sugar, vanilla extract and egg. Add the yeast and melted chocolate and mix using a wooden spoon until all ingredients are combined. Turn dough out on to a lightly floured work surface and knead for 5 – 10 minutes. If using a mixer, add the yeast, milk and 1 tbsp of sugar to the mixing bowl for 15 minutes. Then add the rest of ingredients as above and mix on low speed until combined, then increase speed and knead for 5 – 10 minutes.
- Place kneaded dough into a lightly oiled bowl and cover with a cloth or cling film and leave to prove for 1 1/2 to 2hrs.
- Turn white dough out onto a lightly floured work surface, divide into 8x50g pieces. Roll each piece into a ball by cupping your hands over the top and making circular motions. Repeat with remaining pieces. Using your thumb, push a hole in the centre of the dough and place a 1/2 tsp of the chocolate spread in the centre, being careful not to overfill. Now carefully pinch the ball of dough around the chocolate to enclose it, place on work surface and lightly roll back into a ball shape. Put to one side and repeat with remaining pieces.
- Turn chocolate dough out on to a lightly floured work surface, weigh out a 150g piece and keep remaining dough for later. Roll out chocolate dough into a rough circle and cut out a 10inch diameter circle using a bowl or dinner plate as a template. Now, using a smaller 4 inch bowl or side plate as a guide, cut a smaller piece from the centre, so you are now left with a ring. Lightly brush the outer part of the circle with water. Take the 8 balls of the white dough and place them evenly around the edge of the circle with half the ball on the chocolate dough.
- Using a knife or pizza cutter, cut evenly between the balls to the centre (like cutting a pizza). Now take each piece from the centre (smaller end) and bring over to the top of the ball pressing it down firmly into the centre with one finger, but being careful not to go through, repeat for rest of balls.
- Turn each ball over onto the parchment paper spacing them apart. Chocolate dough will be sticking out slightly. Using your fingers, tuck these pieces under the ball of dough to neaten, maintaining the ball shape.
- Using the remaining chocolate dough roll out as before, now cut straight 5mm strips using a pizza cutter or knife. Gently brush the chocolate dough as it joins the white dough with a little water. Now place the chocolate strip across the join to represent the rim of the hat. Place the baking sheet into a plastic bag or cover with a tea towel and leave to second prove for 40 – 50 minutes.
- Pre-heat oven to 200C (fan). Place rolls into middle shelf of oven and bake for 12-15 minutes.
- Remove baked rolls and allow to cool.
- Using soft liquorice or black fondant, roll small pearl size balls and flatten with finger into a small oval shape. Place the oval eyes onto the white face using a small dab of water to fix.
- To make the smile, take a small piece of liquorice and roll into a small sausage tapering at each end, or alternatively roll liquorice out flat to 1-2mm thickness and using a 4cm round cutter cut out Fred’s smile from edges. The inner edge of the eyes should be in line with the smile. See Fred’s face as a guide.