Ingredients

• 2 tbsp strong white bread flour
• 150ml/5fl oz water
• 275g/9¾oz strong white bread flour
• 2 tbsp custard powder
• 70g/2½oz cocoa powder
• 5 tsp chilli powder
• 55g/2oz caster sugar
• ¾ tsp salt
• 1 sachet instant dried yeast
• 3 free-range eggs
• lightly beaten
• 40g/1½oz butter
• softened
• 1 large fresh red chilli
• seeds removed and finely chopped
• about 225ml/8fl oz lukewarm water
• 200g/7oz good quality chocolate chips
• 1 free-range egg
• beaten
• 1 tbsp water
• 2 large fresh red chillies
• seeds removed and sliced

Directions

• To make the roux
• mix the flour and water in a small saucepan. Cook over a low to medium heat until it starts to thicken
• then continue to cook for one more minute
• then remove from the heat. Cover the paste with cling film and leave until it has cooled to room temperature.
• To make the dough
• sift the dry ingredients into a large bowl. Stir in the yeast then add the beaten eggs
• softened butter
• chopped chilli and the roux mixture. Gradually add enough lukewarm water to form a soft dough then turn it out onto a floured board and knead for 10 minutes.
• Form the dough into a ball
• place it in an oiled bowl and cover with cling film. Set it aside to rise in a warm place until it has doubled in size.
• Turn the dough onto a floured board
• knock it back then knead in the chocolate chips and divide into 12 portions. Form the dough into balls
• place on a greased baking sheet and set aside to rise for 20 minutes.
• Preheat the oven to 190C/375F/Gas 5. To glaze the buns
• mix the egg with the water
• brush onto the buns and scatter over the sliced chillies. Bake in the oven for about 12 minutes.