Ingredients

325 g Flour (2 1/2 cups, loosely packed)

195-210 ml Slightly warm water or milk (3/4 cup + 1-2 tbsp, not hot)

42.6 g Butter (3 tbsp)

1 1/2 tsp Yeast (use 2 tsp if active dry yeast)

30 g Sugar (2 1/2 tbsp)

1 tsp Salt (6 g)

Chocolate spread, as required

2 tbsp Flour (16-17 g)

1 tsp Cocoa powder (2.5 g)

1 tsp Sugar (4.5 g)

20-30 ml Water (1-2 tbsp, to make a thick paste)

Instructions

Step 1: In a mixing bowl, combine the flour, sugar, yeast, salt, butter, and slightly warm milk or water. Mix until a shaggy dough forms.

Step 2: Transfer the dough to a clean surface and knead for about 15 minutes. The dough will initially be wet, so use a slapping and folding technique until it becomes smooth, soft, and elastic.

Step 3: Divide the dough into 15 equal pieces, about 38-40 g each. Roll each piece into a small ball and then press into thin circular sheets, keeping the center slightly thicker.

Step 4: Place a spoonful of chocolate spread in the center of each circle. Fold the edges over and pinch to seal, shaping into balls. Arrange them on a nonstick or parchment-lined baking tray.

Step 5: Cover the tray with plastic wrap and proof the dough in a warm area for 80-90 minutes, or until doubled in size.

Step 6: To prepare the chocolate swirls, mix flour, cocoa powder, sugar, and enough water to make a thick but flowy paste. Transfer to a piping bag and pipe swirls on top of the proofed buns.

Step 7: Preheat the oven to 375°F (190°C). Optionally, brush the buns with egg wash for a glossy finish.

Step 8: Bake the buns for 18-20 minutes until golden brown and cooked through.

Step 9: Remove from oven and let cool slightly before serving. Enjoy your homemade Chocolate Buns!

Tips & Variations

Use warm, not hot, liquid to activate the yeast properly without killing it.

For extra richness, substitute some of the water with milk or add a bit more butter.

Try filling with different spreads such as hazelnut, peanut butter, or fruit jam for variations.

Brush buns with melted butter instead of egg wash if you prefer an egg-free option.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, if using active dry yeast, increase the amount to 2 teaspoons and dissolve it in the warm liquid before mixing with dry ingredients to activate it properly.

What if my dough is too sticky to knead?

The dough will feel wet at first, but continue kneading using the slap and fold method. After about 10 minutes, the dough will absorb the moisture and become easier to handle and elastic.