Chocolate-Stuffed Piggy Buns

Step 01

In the bowl of a stand mixer, stir together the milk, yeast, sugar and flour with a rubber spatula until the dough starts to come together.

Step 02

Fit the stand mixer with the dough hook and mix on medium-high speed for 10 minutes until smooth then cover with a wet towel and rest for 1 hour.

Step 03

Pull off about 2 tablespoons of dough and roll into a ball then roll out into a log. Fold the outer ends of the log inward to overlap the centre and roll out into a log again. Repeat 2-3 more times until very smooth then roll into a ball. Press the ball flat, flip so the less-smooth side is up, press a chocolate truffle into the centre and wrap the dough around it to seal. Roll into a smooth ball and place on a small square of baking paper. Repeat to make 12 buns, keeping some excess dough for decorating.

Step 04

Knead a few drops of pink food colouring into another portion of dough until uniform then knead a drop of black food colouring into a very small portion.

Step 05

Lightly dampen the outside of a bun with a finger. Stick on 2 small dots of black dough for the eyes, a flat pink disc for the nose and 2 small pink cones on top for the ears. Use the end of a chopstick to poke 2 holes in the snout and the centre of each ear to make folds. Repeat with the remaining buns.

Step 06

Let the buns rest for 30 minutes.

Step 07

Fill the bottom of a steamer with water and bring to a simmer over a medium heat. Add the buns with enough space to expand, cover and steam for 9-10 minutes until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving. Enjoy!