Bread and Yeast Goods/ Chocolate/ Uncategorized

Chocolate Buns

February 5, 2017

Soft and airy buns with just the right amount of chocolatey flavor.

Amazing Chocolate Buns

The way I see it, the world of sweets is divided into two main groups: the chocolate ones, and the non-chocolate ones. While I do see the appeal of both groups, I’ll always prefer the chocolate version of anything, and if there is no chocolate version, I’ll make sure to create one myself. So today instead of classic buns we’re making chocolate buns.

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Amazing Chocolate Buns

To make these chocolate buns, I took my simplest bun recipe and added cocoa and chocolate chips to it. In my experiments, I started with much more cocoa powder and chocolate for a deep chocolate flavor, but it resulted in too-dense buns, so I cut down the amount. I also added more sugar, because I can. The buns have a subtle yet noticeable flavor of chocolate that is perfect if you plan on eating four in a row like I did. They are unbelievably soft, and almost melted in my mouth when they were fresh from the oven. They are my new special treat to bring to brunches as both kids and adults go crazy for them.

Amazing Chocolate Buns

5.0 from 7 reviews
Chocolate Buns
Yields: 20 small buns
 
Ingredients
  • 3½ cups (500 g/17.5 oz) all-purpose flour
  • 3 tablespoons (20 g/0.7 oz) cocoa powder (I use Dutch process)
  • 6 tablespoons (75 g/2.7 oz) granulated sugar
  • 2¼ teaspoons (7 g/0.25 oz) instant yeast
  • 1½ teaspoons salt
  • 1 cup (240 ml) water, lukewarm
  • ¼ cup (60 ml) whole milk, lukewarm
  • ½ stick (55 g/2 oz) unsalted butter, cubed and softened to room temperature
  • ⅔ cup (100-120 g) chocolate chips or chunks
Instructions
  1. Place flour, cocoa powder, sugar, and yeast in the bowl of a standing mixer and mix until combined, then stir in salt. Attach the dough hook and add water, milk, and butter. Mix on low-medium speed until dough comes together, 2-3 minutes, then continue mixing for another 7 minutes, until dough is soft and elastic and pulls away from the sides of the bowl. Add chocolate chips and keep kneading for a few more seconds until combined.
  2. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1.5-2 hours, or until doubled in size.
  3. When the dough has risen, gently punch it to remove air. Divide the dough into 20 equal portions (each weighing about 50 grams) and shape each one into a smooth ball. Arrange on two baking sheets lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 60 minutes or until again doubled in size.
  4. About 20 minutes before baking, preheat oven to 350F/175C.
  5. Bake buns for 15-20 minutes. Allow pan to cool on a wire rack for 5 minutes, then transfer buns to a wire rack to cool completely.
  6. Serve warm or at room temperature.
  7. Buns are best the same day they are made, but can be frozen for up to 2 months.

 

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15 Comments

  • Reply
    Karly
    February 6, 2017 at 2:08 pm

    If there’s anything that screams my name, its chocolate flavored carbs. Hence why I came here running. Can’t wait to try these!

  • Reply
    Mel
    November 27, 2017 at 5:10 am

    Bought a new bread machine and made this bread as loaf.
    Amazing result!!! Soft fluffy bread. Thank you for the recipe!

    • Reply
      Jane
      April 5, 2018 at 3:25 am

      Can share if you do everything in bread machine? using which menu ? sweet dough?

  • Reply
    Pramela Amasi
    February 21, 2018 at 8:08 am

    Can i do this gluten free version? What would you recommend?

    • Reply
      Shiran
      February 25, 2018 at 6:34 am

      I have no experience with making gluten free breads, sorry!

    • Reply
      Rachel
      August 23, 2018 at 2:44 pm

      You could try the GF flour mix from King Arthur (KAF). I have used it twice to make items for my friend, who has celiac disease. It works pretty well! Separately, I bought their GF chocolate cake mix for her birthday recently, and it came out great. Not a high-rising cake, but the taste was totally acceptable and with normal frosting, it was delicious. I have found GF items using the “flour” mix taste best as desserts.

  • Reply
    Tamsin
    May 5, 2018 at 10:27 am

    Omg! Just made these! So blown away! Used baker’s yeast (yeast is not easy to find in Paris) and they turned out amazing! Thank you so much for sharing your wisdom with us :3

  • Reply
    simone
    June 12, 2018 at 10:37 am

    Amazing…

  • Reply
    Liyana
    August 16, 2018 at 8:44 pm

    Hi I recently started following your blog! I love your recipes I churned our perfect sugar cookies and mango bread thanks to you!

    I’ve been trying to find a recipe of airy buns. For some reason my loafs turn good but when I try individual rolls it always end up so dense ! Sometimes undercooked in the middle. Am I not shaping rolls right ?

    Anyway do you have the non chocolate version? It is simply by omitting cocoa powder and reduce sugar?

    • Reply
      Shiran
      August 20, 2018 at 7:57 am

      Thank you so much, Liyana! I’m so glad you like it! Try my dinner rolls, they are super soft and fluffy!

  • Reply
    Rachel
    August 23, 2018 at 2:46 pm

    I just made these today – they came out great. I think my yeast is losing its potency so the dough did not rise a lot, but they really are delicious. Tender and very subtle with the chocolate flavor – I brushed the tops with egg wash and sprinkled some extra turbinado sugar on them before baking. I also used that sugar in the dough since I didn’t have regular white sugar.

  • Reply
    Suzeen
    November 4, 2018 at 4:15 am

    The best bread recipe ever!! I baked my first ever buns with this recipe and it turned out so good! I didn’t add chocolate chips though cause i didn’t have any… But it still tasted so good! Second try with chocolate chunks now!! Waiting for them to rise… : P

  • Reply
    Laura
    November 12, 2018 at 4:05 pm

    Can I use almond milk instead of whole milk?

    • Reply
      Shiran
      November 13, 2018 at 3:22 pm

      Hi Laura, if you don’t want to use milk, you can use water instead (in addition to the 1 cup in the recipe).

  • Reply
    Andrea
    March 1, 2019 at 8:35 pm

    Hello! Thanks for sharing, I can’t wait to bake them. Although I want to try the loaf instead of the buns. In that case, for how long should I bake it?

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