Cocoa and lychee bun
Lychee is a fruit originating from China. It looks like a little plum. Lychee skin is not soft, it looks more like pink armor.
Lychee fruits are quite delicate and slightly sweet. They can be used for cakes, drinks and salads. They can be bought in fresh or dried form.
Recently, I’ve used lychee in a bun for the first time ever. The fruit combined with cocoa gave the yeast dough a tropical flavour.
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Ingredients for cocoa and lychee bun.
Dough:
- 1 egg
- 1 egg yolk
- 250 g plain flour plus extra for dusting
- 15 g fresh yeast
- a pinch of salt
- 100 ml lukewarm milk
- 40 g soft unsalted butter
- 40 g caster sugar
Cocoa and lychee filling:
- 10 lychees
- 30 g dark cocoa
- 50 g brown sugar
- 60 g soft unsalted butter
How to make cocoa and lychee bun.
Dissolve the yeast in lukewarm milk.
Put the egg, egg yolk, caster sugar and a pinch of salt in a bowl and beat until fluffy. Add milk and yeast as well as soft butter. Knead for 5 minutes. Put the kneaded dough into a warm place to rise. It should increase its volume at least by half.
Peel the lychees and remove the stones. Put soft butter, cocoa and brown sugar in a bowl. Mix then add the lychees cut into smaller pieces.
Put the dough out onto a board and roll it out into a 30 by 40 centimetre rectangle. Cover the dough with the cocoa filling then roll it up. Put the wrapped dough into a tin lined with baking paper. Brush the top of the bun with egg whites and prick in several places with a toothpick. Leave it to rise for 30 minutes.
Heat the oven to 180 degrees Celsius. Insert the bun and bake for 40 to 45 minutes. The baked bun can be sprinkled with caster sugar.
Enjoy!
Good to know making bun.
I used a rectangular baking tin measuring 11 by 29 centimetres.
After dissolving the yeast in milk, I immediately added them to the dough, I did not leave them to rise beforehand.
All ingredients you use for the dough should be at room temperature.
Do you like yeast based sweets? If so, try our recipe for Banana bread.
