To begin into your bowl add the flour the salt and sugar, now this recipe contains more sugar because it is meant to be enjoyed. You can have it for dessert or breakfast. Give the dry ingredients a quick mix and to your milk add in some yeast and stir it in then knead your dough mixture using a stand mixer for about three minutes on high you can use your hands if you do not have the stand mixer but it will take to about 15 minutes and more patience.

Once the dough becomes soft and supple you can add your softened butter (adding the butter at the beginning with the rest of your ingredients will inhibit gluten development giving you a soft pastry-like texture and more cake which is amazingly perfect for cinnamon rolls but for these buns you want a soft bouncier texture.

Once the butter is fully incorporated and you are going to divide the dough in half put one half in a clean bowl and the other half in the stand mixer bowl that you have been using to make the dough. Next, you are going to make chocolate milk bread, the cocoa will give the chocolate flavour to the dough and give the bread that beautiful white and dark look.

To the cocoa, add milk to form a paste so that it is easier to incorporate it to the dough. Once you add the cocoa mixture your dough my turn quite soft it really depends on your dough and the flour you are using. You can add in extra flour or liquid if the dough needs it. Keep in mind that the cocoa dough will be softer compared to the original milk bread.

So just oil your hands as you are transferring it into the greased bowl then cover the dough and set them to rise for about 2 hours. After 2 hours the dough should have risen beautifully and flour your working area and start forming your buns. Give your buns somewhat of a round shape and you want to press the buns down, at this point, you will want to work first to the centre of your bun add a dollop of frozen Nutella or if you prefer you can add a frozen ganache.

The reason you need to work fast is that the frozen Nutella will start to melt and if you overwork the buns it will just melt and blend it into your dough. Take one bun place it at the centre press the bottom and roll and place the buns on a baking sheet covered with some parchment paper and cover them with a plastic wrap and let them rise again.

Once they have risen take the plastic wrap off and dust the top with some powdered sugar and bake the buns at a preheated oven at 160 degrees Celsius or 320 Fahrenheit for around 18 to 29 minutes. Once they come out of the oven let them sit for about 10 minutes then pop them out and enjoy.


  • 400 gr All Purpose Flour ( 2 3/4 cup)
  • 4 1/2 tbsp Sugar
  • 7 gr Dry Yeast ( 1 packet)
  • 3/4 tsp Salt
  • 240 gr Warm Milk ( 1 cup
  • 35 gr Butter (1/4 stick)

Chocolate mix;

  • 20 gr Dark Cocoa Powder ( 2 3/4 tbsp)
  • 2 1/2 tbsp Milk

The cocoa buns don’t contain enough cocoa to taste of chocolate. The intense chocolate flavour comes from the filling. For the chocolate filling, you can either use Nutella or Chocolate Ganache.

For the chocolate ganache:

  • 150 gr Chocolate ( 5.5 ounces)
  • 100 gr Cream ( 3,5 ounces)

Melt together. Then refrigerate for 1 hour and form small chocolate truffles using your hands, then pop in the freezer for 30 min.