Chocolate Cream Heart Buns

Make the filling. In a saucepan, whisk together sugar, all-purpose flour, and cornstarch. Then, add egg yolks, half of the milk, and mix well for 1 minute. Add remaining milk gradually while stirring constantly.

Stir and cook mixture in the saucepan over low heat. Just before the mixture boils, remove from heat, stir in chocolate chips and vanilla extract, mix until dissolved. Transfer filling into a flat container and place plastic wrap directly on the surface of the cream to prevent any skin from forming. Refrigerate for at least 1 hour to chill.

Make the dough. Place bread flour, cocoa, sugar, salt, and butter in a bowl and mix to combine. Then add milk, egg, yeast and mix with a spatula.

When the dough comes together, transfer the dough to a clean countertop or board with enough work area to knead. 

Knead by hand for about 10 minutes. Using the heel of your hand, push down, then outward to stretch the dough. Then fold it over and pull it back with the heel of your hand. Repeat step until the surface becomes smooth, and the dough can be stretched thin enough to see your fingers through it.

Proof the dough. Coat a heat-resistant bowl with a thin layer of vegetable oil (not included in the ingredients). Roll the dough so the surface is smooth, place in the bowl and cover with aluminum foil.

Place the rack on the lower rail, and place the bowl on top. Turn the Dial to select RISE. Set the temperature and time to 90°F and 40 minutes, and press the OK button to start proofing the dough.

*Proofing is done when the indentation remains when you press your finger in (dust finger with bread flour, not included in ingredients list). Add more time if necessary.

Shape the dough. Line the bottom of the baking tray with aluminum foil. Brush with 1/2 tablespoon vegetable oil (not included in ingredients list). On a lightly floured board, divide dough into 12 equal parts with dough scraper. Roll dough to smooth the surface, then cover with a damp paper towel and allow to rest for about 10 minutes.

Add filling and shape the dough. Divide filling from step 2 into 12 portions. Flatten dough into a 3” x 4” flat oval shape. Place a portion of the filling at the center of the flattened dough. Keep filling away from the edge for easier sealing, and fold dough in half to form a half moon. Using your thumb, press and seal the edge well, and roll into a slim tear-drop shape. Repeat to make one more tear-drop-shaped dough.

Form a heart. Bring tips of tear-drop-shaped dough together and pinch to blend, creating the pointy tip of a heart. Place on the baking tray. 

Repeat step for remaining dough and cream. Brush each with egg white glaze and place three sliced almonds on top.

Spritz with water and place in the oven. Turn the Dial to select HOMEMADE. Set the RISE temperature and time to 100°F and 35 minutes, and the BAKE temperature and time to 350°F and 16 minutes, then press the OK button to start cooking.