Gail’s is an artisan bakery in London that we frequent quite a lot. Galit loves their Soho Buns and when they published the recipe in their newsletter I thought I’d type it up.
Gail's Soho Buns
- 10 g fresh yeast or 5g dried
- 40 ml whole milk
- 55 g caster sugar
- 100 ml double cream
- 2 large free-range eggs
- 375 g strong white bread flour
- 1/4 tsp salt
- 75 g unsalted butter at room temperature, diced
- 100 g dark chocolate minimum 70% cocoa solids chopped into small chunks
- 100 g white chocolate chopped into small chunks
- 1 egg yolk beaten with a pinch of salt for glazing
- Whisk together the yeast, milk and 1/2 tsp sugar with a fork until the yeast dissolves and the mixture is creamy. Leave to sit for 10 minutes at room temperature.
- In the bowl of a stand mixer, combine the cream, whole eggs and yeast mixture, then add the flour and the rest of the sugar. Knead with the dough hook attachment on low speed for three minutes until you have a sticky dough. With the mixer running, add he butter in three stages. Add the salt and knead for five minutes until evenly combined and the dough is shiny and smooth. Add the chopped white and dark chocolate and mix in briefly.
- Cover the bowl with a clean tea towel. Leave the dough to rise for an hour at room temperature until doubled in size.
- Flour your work surface and hands lightly. Knock the dough down and divide it into 25 pieces (each roughly 35g). Shape into little balls and place on a baking tray lined with baking paper, leaving 4cm gaps between each bun.
- Slide the baking tray inside a large plastic bag, inflated so that it won't come into contact with the dough, and leave the buns to rise at room temperature for an hour until doubled in size. Preheat your oven to 200º C.
- Using a pastry brush, glaze the buns lightly with beaten eggs yolk. Baking for 10-12 minutes until their bottoms are golden.