Convenience Store Woman is a novel by Japanese writer Sayaka Murata that tells the story of a 36-year-old woman who has only worked at a convenience store her whole life. There are themes of societal pressure to behave a certain way, passiveness in life, and what it means to feel content.

There is a scene early on in the novel where Keiko Furukura tries the mango chocolate buns in the store she works at. I’ve adapted this recipe from Japanese milk bread, I hope you all enjoy!

Chocolate Mango Buns Recipe

Ingredients:

Tangzhong

2 tablespoons bread flour
3 tablespoons milk
3 tablespoons water

4 tablespoons butter
1/3 cup milk
1 large egg
1 tablespoon instant yeast (8 grams)

Dough

2 1/4 cups bread flour
1/3 cup cocoa powder
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons powdered whole milk (optional)

Mango Cream Filling

1 cup 35% cream
25 g dried mango

Method:

To make the tangzhong: Combine 2 tbsp of flour, 3 tbsp milk, and 3 tbsp water in a small saucepan. Stir over medium heat until thickened.
Take the sauce pot off the heat, add butter, and whisk until melted. Gradually add the egg stirring until smooth, repeat with milk.
Add the yeast and stir to combine. Let the mixture rest for 10 minutes.
To make the dough: Combine the tangzhong mixture with the remaining ingredients, then mix and knead — by mixer or bread machine — to make a smooth, elastic dough; this could take almost 15 minutes in a stand mixer.
Shape the dough into a ball and let it rest in a lightly greased bowl, covered, for 1 1/2 to 2 hours, until puffy but not necessarily doubled in bulk.
Prepare the dough through step 7 and then divide it into eight pieces, about 90g each. Shape each piece into a round and place seam-side down on a parchment-lined baking sheet. Repeat with the remaining pieces of dough, arranging them in a flower shape on the parchment paper.
Allow the rolls to rise for about 1 to 1 1/2 hours, until expanded and puffy. Use kitchen scissors to snip the top of the rolls in an "X" pattern, cutting about 1/2" deep. Bake the rolls in a preheated 350°F oven for about 18 to 20 minutes,
Remove them from the oven and cool briefly before filling.
To make the mango cream: In an electric mixer, whisk the whipping cream until stiff peaks form. Fold in mango pieces, leaving some aside to sprinkle on top.
Cut the top of the bun off and scoop a dollop of the mango cream on top. Add some mango pieces as a garnish and place the top of the bun on top.
Serve and enjoy.