Ingredients:

  • 500g all-purpose flour
  • 100g granulated sugar
  • 10g active dry yeast
  • 5g fine sea salt
  • 180ml whole milk, warmed to 110°F
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 125g powdered sugar
  • 125g all-purpose flour (for topping)
  • 110g vegetable shortening
  • 1 tbsp cocoa powder

Instructions:

  1. Mix 180ml warm milk (110°F) with 10g yeast and a pinch of the 100g sugar. Wait 5-10 mins until foamy and active.
  2. Combine the wet ingredients. Whisk in the 2 eggs, 115g softened butter, and 1 tbsp vanilla into the yeast mixture.
  3. Mix the dough. Add the 500g flour and 5g salt. Mix until a shaggy mass forms.
  4. Knead for elasticity. Knead by hand or mixer for 10 minutes until the dough is smooth and bounces back when poked.
  5. First Proof. Place dough in a greased bowl, cover, and let rise for 1.5 hours until it has doubled in size.
  6. Make the topping. Cream 110g shortening with 125g powdered sugar. Mix in 125g flour until a paste forms. Split the paste in half and mix 1 tbsp cocoa into one half.
  7. Shape the buns. Punch down the dough and divide into 12 equal pieces (about 80g each). Roll into smooth balls.
  8. Apply the topping. Flatten a small ball of topping (about 20g) into a thin disc. Press it firmly onto the top of a dough ball. Ensure it covers the top half completely.
  9. Score the pattern. Use your knife or stamper to cut the shell design into the topping. Be careful not to cut into the dough itself.
  10. Final Proof and Bake. Let the buns rise for 45 mins. Bake at 350°F for 20 mins until the bottoms are golden brown and sound hollow.