Breads (Yeast) - Buns/Rolls
Chocolate Buns with Strawberry Jam Filling – Soft, Fluffy and Easy Recipe
March 18, 2025
| Recipe by Bake with Paws
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Introducing my latest creation, Chocolate Buns with Strawberry Jam—a delightful treat that combines the rich, deep flavor of cocoa with the sweetness of fresh strawberry jam.
Why You’ll Love This Recipe
These chocolate buns are incredibly soft and fluffy, with a melt-in-your-mouth texture that makes each bite a true pleasure. The soft, tender crumb pairs perfectly with the sweet and tangy strawberry jam, creating a harmonious balance of flavors. Whether you're enjoying them for breakfast, as a midday snack, or as a special treat for chocolate lovers, these buns are an absolute must-try. They’re also a great choice for kids, offering just the right amount of chocolatey goodness and sweetness to keep them coming back for more!
My Personal Notes
As always, I use the Old Dough method in my chocolate buns recipe. This technique involves saving a portion of the dough from a previous batch and adding it to the current one. This method encourages long fermentation, which develops the dough's flavor and texture, giving it a more complex taste and a softer crumb. By fermenting part of the dough overnight, the gluten is already partially developed, which results in an even lighter, airier texture in the final buns. The Old Dough method is perfect for creating buns that are both flavorful and soft, with a beautiful crumb structure.
Since I don’t keep old dough, I prefer to make it from scratch each time.
If you're new to my blog, please visit 'BREAD MAKING METHOD' in the top menu to learn more about the 'Old Dough' method.
Step-By-Step Instructions 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
PRO TIPS FOR SUCCESSFUL BREAD BAKING
Gluten Development:
Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
Kneading:
Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
Flour & Hydration:
Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
Dough Temperature:
Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
Proofing:
Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
Wrinkle Top or Shrinking:
If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
Baking & Oven Temperarate:
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.
HOW TO STORE
Room Temperature:
Store buns in an airtight container or resealable bag for 2-3 days in a cool, dry place.
Refrigeration:
Wrap individually in plastic or foil and place in an airtight container for up to a week. Reheat before serving.
Freezing:
Wrap each bun in plastic or foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or microwave.
Reheating:
- Oven: Heat at 350°F (175°C) for 5-10 minutes.
- Microwave: Warm for 20-30 seconds.
- Toast: Optionally toast for a crispy exterior.
These methods will keep your Chocolate Buns with Strawberry Jam Filling fresh and ready to enjoy!
FAQs
Q: Can I use a different jam filling?
A: Yes, you can substitute the strawberry jam with other fruit jams like raspberry, blueberry, or even chocolate spread, depending on your preference.
Q: Can I make these buns without strawberry jam?
A: Yes, you can omit the jam or replace it with other fillings like Nutella, peanut butter, or fruit compote for a unique twist.
Q: Can I Use This Recipe for a Loaf?
A: Yes, you can adapt this Chocolate Buns with Strawberry Jam Filling recipe to make a loaf! Simply shape the dough into a loaf instead of individual buns. You may need to adjust the baking time, as a loaf will generally take longer to bake than individual buns. Bake for about 30 minutes or until golden brown.
Leave a Comment or Tag Me!
I hope this recipe brings a little bakery-quality magic to your home cooking. If you try it, tag me on Instagram @Bakewithpaws or leave a comment below if you have any questions regarding this recipe or any other post. I’d love to see your beautiful bakes!
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Breads (Yeast) - Buns/Rolls,
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