Messy Bun

Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 6


For Chocolate Pastry:
250 gbread flour
150 gcold milk
10 gbutter
1QL Omega egg
1 tspinstant dry yeast
1 tbspsugar
1 tspsalt
125 gbutter
10 gcocoa powder
8 pieceschocolate
For Chocolate Ganache:
100 gdark chocolate
150 gcream
2 tspsugar
For Topping:
15 gcocoa powder


  1. In a mixer, add in all the ingredients. Combined well until the dough has an elastic-like texture.
  2. Wrap the dough in a cling wrap and set aside in the refrigerator for 30 minutes.
  3. On a parchment paper, roll the butter into big square. Once done, set aside in the refrigerator to keep from melting.
  4. Flour the surface of your counter top before rolling the dough into a rectangle. Place the squared butter on top of the dough and fold the sides.
  5. Roll the dough into a rectangle and brush away the flour on the surface of the dough before folding.
  6. Cling wrap the dough and set aside in the refrigerator for another 1 hour.
  7. Repeat step 5 and 6.
  8. Remove the dough from the refrigerator and roll it into a rectangle of 3mm thickness. Trim the edges and divide the dough into 5 – 6 pieces.
  9. Place a slice of chocolate on the dough and fold until the end. Repeat the same for the rest of the dough.
  10. Once done, let the dough rest on a baking tray lined with parchment paper for a while.
  11. Then, bake the dough in a preheated oven at 170˚C for 20 minutes. Remove from oven and let cool.
  12. For chocolate ganache, heat up cream in the microwave oven, then add in the dark chocolates and sugar. Stir until well combined. Set aside and allow to cool.
  13. When cool, dip the top of the pastry with chocolate ganache and sprinkle cocoa powder on top before serving.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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