Breakfast

Irresistibly Soft Chocolate Buns

A Perfect Blend of Fluffy Dough and Gooey Chocolate

Imagine biting into a soft, fluffy bun bursting with rich chocolate flavour. Chocolate buns are not only indulgent but also surprisingly versatile. They make a perfect breakfast treat, an afternoon snack, or a cosy dessert. The combination of pillowy bread and gooey chocolate filling is sure to bring a smile to anyone’s face.

Whether you’re making these for your family, friends, or just for yourself, this recipe is guaranteed to impress. Plus, the ingredients are simple, and the process is straightforward, making it perfect even for beginner bakers. Warm 1 cup of milk (around 110°F or 43°C). It should be warm to the touch but not hot.

Add 2 teaspoons of sugar and 2 1/4 teaspoons (1 packet) of active dry yeast to the milk. Stir gently and let it sit for 5-10 minutes until it becomes frothy. This shows the yeast is alive and ready to work. In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 cup of sugar, and 1/2 teaspoon of salt.

Mix well to evenly distribute the ingredients. Make a well in the centre of the flour mixture. Pour in the activated yeast mixture and 1/4 cup of softened unsalted butter. Crack in one large egg. Use a wooden spoon or your hands to mix everything until it forms a shaggy dough. Transfer the dough to a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.

If it’s too sticky, add a tablespoon of flour at a time until it’s manageable. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1-2 hours, or until it doubles in size. While the dough is rising, prepare the chocolate filling: Chop 150g (5 oz) of dark chocolate or semi-sweet chocolate into small pieces.

Alternatively, you can use chocolate chips. If you want a gooey filling, mix the chopped chocolate with 2 tablespoons of heavy cream or butter. This will make it extra melty when baked. Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide it into 12 equal portions. Take one portion of dough and flatten it into a small disc (about 3-4 inches in diameter).

Place 1-2 teaspoons of chocolate filling in the centre. Carefully pull the edges of the dough over the filling and pinch them together to seal. Make sure there are no gaps, so the chocolate doesn’t leak out during baking. Roll the filled dough ball gently in your hands to form a smooth bun. Place the bun seam-side down on a baking tray lined with parchment paper. Repeat with the remaining dough portions.

Leave enough space between each bun for them to expand. Cover the buns with a clean towel and let them rise again for 30-45 minutes, or until they are puffy and slightly larger. While the buns are proofing, preheat your oven to 375°F (190°C). Whisk one egg with 1 tablespoon of milk.

Brush this mixture lightly over the tops of the buns to give them a golden, shiny finish. Bake the buns in the preheated oven for 12-15 minutes, or until the tops are golden brown. Let the buns cool on a wire rack for 5-10 minutes. Be careful when biting in, as the chocolate filling will be hot.

Expert Tips for Success;

Don’t Overfill the Buns: Adding too much chocolate can cause leaks. Stick to 1-2 teaspoons of filling per bun.
Knead well: Proper kneading ensures the buns are soft and fluffy. Don’t skip this step!
Seal the Edges Tightly: Make sure to pinch the dough well around the filling to avoid any mess during baking.
Use Quality Chocolate: The better the chocolate, the richer the flavour. Go for dark or semi-sweet chocolate for the best taste.
Warm Environment for Rising: If your kitchen is cold, place the dough in an oven with just the light on to help it rise faster.

Customization Ideas and Variations;

Add Nutty Goodness: Sprinkle chopped hazelnuts, almonds, or walnuts into the chocolate filling for added crunch.
Spice It Up: Mix a pinch of cinnamon or chilli powder into the chocolate filling for a unique flavour twist.
Healthier Option: Use whole wheat flour for a nuttier taste and more fibre, or swap sugar for honey or maple syrup.
Dairy-Free Version: Replace butter with coconut oil and use dairy-free chocolate.
Mini Buns: Divide the dough into smaller portions to create bite-sized chocolate buns – perfect for parties or snacking.

Serving Suggestions;

Chocolate buns pair beautifully with a variety of sides:
Enjoy them warm with a glass of cold milk or a cup of coffee for a comforting breakfast.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Add a handful of fresh berries or a drizzle of caramel sauce for a fancier presentation.
For a savoury-sweet combo, pair them with a slice of sharp cheese like brie or cheddar.

Storage, Reheating, and Make-Ahead Tips;

Storage: Store leftover buns in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
Reheating: Warm the buns in the microwave for 10-15 seconds or a preheated oven at 350°F (175°C) for 5-7 minutes.
Make-Ahead: You can prepare the dough a day ahead and let it rise in the fridge overnight. The next day, bring it to room temperature before shaping and baking.

There you have it – irresistibly soft chocolate buns that are perfect for any occasion! Whether you’re treating yourself, impressing guests, or baking for loved ones, these buns are guaranteed to bring joy.

With their rich chocolate filling and fluffy texture, they’re a surefire way to satisfy any sweet tooth. Don’t wait – roll up your sleeves and bake these delicious buns today.

Ingredients;

  • 1 cup (240 ml) warm milk (110°F or 43°C)
  • 2 teaspoons sugar (for yeast activation)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3 cups (375 g) all-purpose flour
  • 1/4 cup (50 g) sugar
  • 1/2 teaspoon salt
  • 1/4 cup (60 g) unsalted butter, softened
  • 1 large egg
  • 150 g (5 oz) dark or semi-sweet chocolate (or chocolate chips)
  • 2 tablespoons heavy cream or butter (optional, for gooey filling)
  • 1 large egg (for egg wash)
  • 1 tablespoon milk (for egg wash)

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