First thing first, mix the
Type 0 Flour (1 cup)
Type 00 Flour (1 cup)
together and set them aside.
Next, we are going to make a starter (poolish style) with 47 grams of flour (from the mix),
Fresh Yeast (3/4 tsp)
Soy Milk (2 oz)
. Stir, set aside, and let it get all bubbling. It needs to start collapsing in the center (time might change based on room temperature, from 2 to 6 hours).
In a bowl of your electric mixer, with the hook attachment, mix together the starter, all remaining flour,
Granulated Sugar (1/3 cup)
, and remaining
Soy Milk (3 oz)
. Mix on slow until the dough starts coming together. Add now
Honey (1 tsp)
Vanilla Bean Paste (1/2 tsp)
. Keep mixing on low until the egg is completely absorbed into the dough.
Now add the
Ghee (2 Tbsp)
, a few pieces at the time, waiting for the first batch to be absorbed before adding more. Next, add the
Salt (3/4 tsp)
and with your mixer on high speed keep mixing the dough until it gets smooth and elastic. Last add in the
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (to taste)
. Mix until they are incorporated (if it’s hot, place the chocolate chips in your freezer for a few hours).
Turn the dough onto an oiled surface and make a few rounds of slap and fold with a 20 minute rest in between each set. Make sure to round the dough into a ball at the end of each set.
Lay the dough now in a lightly oiled bowl, cover with plastic wrap and let it rest at room temperature until it doubles in size, about 3 hours.
Next, move it into your fridge to ferment for at least 12 hours.
Next morning take the dough out of your fridge and let it warm up a bit at room temperature for 1 hour. Next, turn it on a lightly oiled surface and fold it.
Cut off pieces of 50-60 grams each, round them into small balls, and lay them on your baking tray (layered with parchment paper). Let them rest for 1 hour.
Next, brush the top with a mixture of
and a splash of soy milk and let them rest for 1 more hour.
Preheat your oven to 350 degrees F (180 degrees C).
Bake in a preheated oven at 350 degrees F (180 degrees C) for about 15 minutes.
Your chocolate buns are ready!