Step 1

First build the stiff levain and leave it to rise to peak (tripled in size). Mine take about 4 hours at 28 °C.

Step 2

Mix 60g of boiling water with 60g of bread flour and leave it aside until cooled.

Step 3

Once the stiff levain has risen to peak. Add the stiff levain to all the ingredients (except butter) into the bowl of a stand mixer. Mix until everything is incorporated and gluten has slightly developed (around 5-6 mins).

Step 4

Add butter gradually and slowly. Continue kneading the dough until it reaches the window pane stage (around 10-12 mins).

Step 5

Let the dough rise at room temperature for around 3 hours or until it doubles.

Step 6

When the dough has almost finished its bulk fermentation, prepare the filling. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water until melted. Make sure the bottom of the bowl doesn’t touch the water underneath. Remove the bowl from the heat, stir in the sugar and your choice of nut or seed butter, then set aside to let it cool a bit before spreading it to your dough.

Step 7

Using floured fingertips, flip the dough over, give it a nice pat to degas it a bit. Gently roll into a rectangle (around 16″ x 12″). If you find it hard to roll, let it rest for 5-10 minutes before trying to roll again. Gently spread the filling evenly on the dough, leaving a 1/2-inch border around the edges.

Step 8

Again, using floured fingertips, carefully roll the long side of the dough. I find pressing it down while rolling makes it easier. Once you get to the end, roll the dough so that the seam side is facing down.

Step 9

Line a baking tray or in this case, I’m using a cast iron pan. Cut the dough into 8 rolls using a dental floss.

Step 10

Place the rolls on the pan, cover and let it rise for 3 more hours until almost doubled in size.

Step 11

Mix 2 tablespoons of sugar dissolved in 3 tablespoons of water to make the “egg” wash.

Step 12

Preheat your oven to 180°C. Brush the rolls with “egg” wash. Bake them for around 25-30 minutes or until the top is golden brown.