Easy Homemade Chocolate Buns (Soft & Fluffy Recipe)
245kcal
Ingredients
- For the Dough:
- 300 g approx. 2½ cups all-purpose flour (or bread flour)
- 160 ml approx. ⅔ cup warm whole milk (105°F–110°F / 40°C–43°C)
- 1 tsp 4 g instant dry yeast
- 3 tbsp 40 g granulated sugar
- 2 tbsp 30 g unsalted butter, softened to room temperature
- 1 large egg lightly beaten; divided in half
- ½ tsp fine salt
- For the Filling & Finishing:
- 8 squares dark or milk chocolate or 8 tsp chocolate hazelnut spread
- 1 tbsp melted butter optional, for brushing after baking
Equipment
- Large mixing bowl
- Measuring cups and spoons (or digital kitchen scale)
- Sturdy wooden spoon or spatula
- Baking sheet
- Parchment paper
- Pastry brush
- Plastic wrap or clean kitchen towel
Method
- Activate and Mix the Dough:
- In a large bowl, whisk the warm milk, yeast, granulated sugar, and half of the beaten egg until combined. Sift in the flour and salt. Stir with a spatula until a shaggy dough forms and no dry flour remains.
- Knead and Incorporate Butter:
- Transfer the dough to a lightly floured work surface. Knead for 3 minutes, then add the softened butter. Continue kneading for 5–7 minutes until the dough becomes smooth, stretchy, and elastic.
- First Proof (Rise):
- Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let it rise in a warm spot for 60 minutes or until doubled in volume.
- Portion, Fill, and Shape:
- Gently press the dough to deflate excess air. Divide evenly into 8 pieces (around 60g each). Flatten each piece into a small disc, place a square of chocolate (or a teaspoon of chocolate spread) in the center, gather the edges, and pinch tightly to seal. Roll gently into a smooth ball.
- Second Proof:
- Place the buns seam-side down on a parchment-lined baking tray, leaving 2 inches of space between them. Cover loosely with a towel and let rise for 30–35 minutes until puffy.
- Bake:
- Preheat the oven to 350°F (180°C). Gently brush the tops of the buns with the remaining beaten egg. Bake on the middle rack for 15–18 minutes until golden brown.
- Finish and Serve:
- Brush with melted butter immediately after removing from the oven for extra softness and shine. Let cool for 5–10 minutes before serving warm.
Diet: 100% Vegetarian (Lacto-Ovo)
Nutrition
Serving1bunCalories245kcalCarbohydrates37gProtein5.5gFat9gSaturated Fat9gPolyunsaturated Fat5gMonounsaturated Fat0.6gCholesterol34mgSodium165mgPotassium140mgFiber1.8gSugar11gVitamin A210IUCalcium48mgIron2.1mg
Notes
- Milk Temperature: Ensure milk is comfortably warm to the touch (around 105°F–110°F / 40°C–43°C). Excessively hot milk can kill the yeast.
- Sealing the Buns: Pinch the bottom seams very tightly so the chocolate does not leak out onto the baking sheet.
- Storage: Store leftover buns in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as it dries out the crumb.
- Reheating: Warm a single bun in the microwave for 10–12 seconds or in an oven at 300°F (150°C) for 4 minutes to restore the gooey chocolate center.
- Freezing: Wrapped individually in plastic wrap and aluminum foil, baked buns can be frozen for up to 3 months.