Dirty Bun


100% Total Flour
100% Bakers Flour
6% Cocoa
3% Instant Yeast
10% Sugar
1% Salt

15% Eggs
48% Milk

10% Pin & Peel Pastry Blend

52% Pin & Peel Pastry Blend


  1. Add water and Eggs to bowl fitted with dough hook then add dry ingredients, add Pastry CPD-X rub in fat.
  2. Mix until the dough is smooth and only slightly tacky to the touch, approximately 2 to 4 mins.
  3. Place the dough in a bowl that has been lightly dusted with flour. Cover and refrigerate for 1 hour.
  4. To roll-in the Pastry CPD-X , first prepare by placing it between two sheets of parchment paper or plastic wrap. Use a rolling pin to soften the fat so that it remains firm yet pliable like clay. Shape the fat into a 20cm rectangle, It is important that the dough and fat be of almost equal consistency.
  5. On a lightly floured workbench, roll the dough out into a rectangle about 30-45cm. Brush away any excess flour.
  6. Place the Pastry CPD-X on the left side of the dough. Fold the dough over, enclosing the fat. Press the edges together to seal.
  7. Roll the dough into a rectangle about 30-45cm, fold the dough using the single book fold method. This rolling and folding (called a turn) must be done a total of three times. Rest the dough between turns as necessary. After the final turn, wrap the dough well and chill for 1 hour.
  8. Sheet out to a depth of 4mm making sure to reduce thickness slowly. Place sheeted dough onto workbench and pin out to a width of 25cm.
  9. Place sheeted dough onto workbench and pin out to a width of 20cm. Using a ruler measure and cut in 6cm strips.
  10. Add chocolate, roll up and seal bottom. Place the shaped pastries on paper-lined baking trays.
  11. Proof until doubled on temperature of 34°C and 70% humidity.
  12. Bake 20 mins at 200°C.
  13. When cool, dip in ganache and dust with cocoa to finish.