Super soft little bites of bread drizzled with melted chocolate. You will love these Mini Double Chocolate Buns as you pop one after another in your mouth. #chocolatebuns #minibuns #sweetbuns
In a small bowl, combine yeast, powdered sugar, and 2 tbsp warm milk. Let the mixture stand for 20 minutes, until frothy.
In a large bowl, whisk together sugar and eggs. Add the remaining milk. Add the yeast mixture and 1/4 cup of the flour. Stir this mixture until it is smooth. Set aside for 3 minutes.
Add the remaining flour and salt to the bowl and stir everything until the mixture is smooth and shiny using a wooden spoon. This is a sticky dough and it will take about 7 minutes of stirring to make it smooth.
Add 2 tablespoon melted butter and continue to stir for about 5 minutes, or until the mixture is smoother and shinier. Let the dough rise in a bowl for about 2 hours, or until the size is doubled. After rising, deflate it and put it back in the fridge to chill for 1 hour or up to 2 days. Meanwhile, line a 7-inch square baking pan with parchment paper.
After the long chill, knead the dough lightly just to deflate. Divide into 28 portions. Shape each portion into a smooth ball and dip in the melted butter, making sure to coat all sides. Arrange the balls in the prepared baking pan. Cover them loosely with clean kitchen towel and let rise for 1 and 1/2 hours.
Place a rack in the lowest position in the oven. Preheat oven to 425 F. Bake the buns in the lowest rack for 5 minutes then lower the temperature to 375 F. Bake for 15-20 minutes more, or until the tops are golden. Let cool.
Make the chocolate glazes. Drizzle the white chocolate in a diagonal manner all over the tops of the buns. Next, drizzle the chocolate glaze in a diagonal angle too but in the opposite direction as the white chocolate. Serve and enjoy!
Dough recipe adapted from Rose Levy Berenbaum, Austrian Buchteln-The Pie and Pastry Bible.