Chocolate Panda Bun Dessert
Chocolate Panda Bun Dessert
Ingredients
For the Bun Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon baking powder
- 3/4 cup milk, warm (105-115°F)
- 2 tablespoons vegetable oil
- 2 tablespoons cocoa powder, unsweetened
For the Chocolate Filling
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
For Decoration
- as needed black food coloring gel
Instructions
- 1
In a large bowl, combine 1 3/4 cups of all-purpose flour, granulated sugar, active dry yeast, and baking powder. Whisk to combine.
⏱️ 5 min
- 2
Add the warm milk and vegetable oil to the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 3
While the dough is rising, prepare the chocolate filling. In a heatproof bowl, combine the dark chocolate chips, heavy cream, and unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt over a double boiler. Let the ganache cool completely and thicken slightly, about 30 minutes, before using.
⏱️ 35 min
- 4
Once the dough has doubled, punch it down gently. Divide about 1/4 of the dough into a separate bowl. Add the cocoa powder to this smaller portion and knead until the color is uniform. If the dough becomes too dry, add a few drops of water. This will be the black dough for the panda features.
⏱️ 10 min
- 5
Divide the white dough into 4 equal portions. Roll each portion into a smooth ball. Flatten each white dough ball into a disk. Place a spoonful of the cooled chocolate filling in the center of each disk. Carefully gather the edges of the dough around the filling and pinch to seal, forming a smooth bun.
⏱️ 15 min
- 6
From the black cocoa dough, roll out small pieces to form the panda's ears, eyes, and nose. Attach these features to the white buns, using a tiny bit of water to help them stick if needed. Be creative with your panda faces!
⏱️ 15 min
- 7
Line a steamer basket with parchment paper. Arrange the panda buns in the steamer, ensuring there is space between them as they will expand. Cover the steamer and let the buns rest for another 20-30 minutes, allowing them to puff up slightly.
⏱️ 30 min
- 8
Steam the buns over boiling water for 10-12 minutes, or until they are cooked through and fluffy. Ensure the water is at a rolling boil before placing the steamer on top. Do not open the lid during steaming.
⏱️ 12 min
- 9
Carefully remove the steamed buns from the steamer. If desired, use a food-safe marker or a toothpick dipped in black food coloring gel to add finer details to the panda faces, such as pupils or mouths.
⏱️ 3 min
- 10
Serve the Chocolate Panda Buns warm. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Panda Bun Dessert
For the Bun Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon baking powder
- 3/4 cup milk, warm (105-115°F)
- 2 tablespoons vegetable oil
- 2 tablespoons cocoa powder, unsweetened
For the Chocolate Filling
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
For Decoration
- as needed black food coloring gel
Instructions
- 1
In a large bowl, combine 1 3/4 cups of all-purpose flour, granulated sugar, active dry yeast, and baking powder. Whisk to combine.
⏱️ 5 min - 2
Add the warm milk and vegetable oil to the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 3
While the dough is rising, prepare the chocolate filling. In a heatproof bowl, combine the dark chocolate chips, heavy cream, and unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt over a double boiler. Let the ganache cool completely and thicken slightly, about 30 minutes, before using.
⏱️ 35 min - 4
Once the dough has doubled, punch it down gently. Divide about 1/4 of the dough into a separate bowl. Add the cocoa powder to this smaller portion and knead until the color is uniform. If the dough becomes too dry, add a few drops of water. This will be the black dough for the panda features.
⏱️ 10 min - 5
Divide the white dough into 4 equal portions. Roll each portion into a smooth ball. Flatten each white dough ball into a disk. Place a spoonful of the cooled chocolate filling in the center of each disk. Carefully gather the edges of the dough around the filling and pinch to seal, forming a smooth bun.
⏱️ 15 min - 6
From the black cocoa dough, roll out small pieces to form the panda's ears, eyes, and nose. Attach these features to the white buns, using a tiny bit of water to help them stick if needed. Be creative with your panda faces!
⏱️ 15 min - 7
Line a steamer basket with parchment paper. Arrange the panda buns in the steamer, ensuring there is space between them as they will expand. Cover the steamer and let the buns rest for another 20-30 minutes, allowing them to puff up slightly.
⏱️ 30 min - 8
Steam the buns over boiling water for 10-12 minutes, or until they are cooked through and fluffy. Ensure the water is at a rolling boil before placing the steamer on top. Do not open the lid during steaming.
⏱️ 12 min - 9
Carefully remove the steamed buns from the steamer. If desired, use a food-safe marker or a toothpick dipped in black food coloring gel to add finer details to the panda faces, such as pupils or mouths.
⏱️ 3 min - 10
Serve the Chocolate Panda Buns warm. Enjoy!