Oreo Chocolate Bun

Poolish Starter

1. Place the water, plain flour and yeast into a bowl and mix well.
2. Leave it for 3 hours in room temperature or 10 – 12 hours in the chiller.

Chocolate Oreo Mix

1. Crush 9 pieces of Oreo and mix well with chopped chocolate.

1. Place all the dough ingredients into the mixer except for the salt.
2. Mix the ingredients for 1 minute on low speed and 5 minutes on medium speed.
3. Add in the salt and mix till dough is smooth.
4. Place the dough into a bowl and let it rest till the dough double in size.

1. Divide the dough into 9 pieces at approximately 80g each.
2. Shape each dough into a round shape and let it rest for 15 minutes.
3. Slightly flatten each dough into a disc and place desired amount of Oreo chunks (approximate 1.5 pieces of Oreo) and 20g of couverture chocolate in the middle.
4. Enclose and seal to form a ball.
5. Dip the smooth side of the dough into the egg-wash, place a piece of Oreo without cream in the middle and coat the remaining surface evenly with chocolate Oreo mix.
6. Place each dough into a baking cup and let it rest for 25 – 30 minutes.
7. To determine if the doughs are ready to go into the oven, give the dough a light touch. If the dough bounces back with a slight indent, the doughs are ready to bake.

1. Preheat oven at 180˚C.
2. Bake for 25 minutes at 180˚C or till the bread turns slightly brown.
3. Let it cool before serving.