Greek Yoghurt Chocolate Bread Mini Bun by Cakeontherun

Ingredients

• 60g (3 heaped tbsp) self-raising flour (or plain/all-purpose flour + 1 tsp baking powder)
• 50g (2 tbsp) Greek or soya yoghurt, plus a tiny extra for topping
• 1 heaped tsp cocoa powder
• 30g (small handful) chocolate chips
• 30g (small handful) chopped dates or raisins

Instructions

1. Add the self-raising flour, Greek yoghurt, cocoa powder, chocolate chips, and chopped dates to a bowl. Mix until the dough clumps together.
2. Use your hands to squeeze and shape the dough into a boule (round ball). The dough should not be sticky — if it is, add a little more flour, 1 tsp at a time.
3. Score the top of the boule with a knife and spread a very thin layer of extra yoghurt over the surface.
4. Air fry at 180°C for 15 minutes, or bake in a conventional oven at 180°C for 30 minutes. If the centre is still underdone, flip the bun and cook for a further 3–5 minutes until cooked through.
5. Serve warm, optionally with melted butter on top.