Light, fluffy, buttery chocolate buns are impossible to resist. Homemade with just a handful of simple ingredients, the BEST Chocolate Buns you can have on your table.
I used my stand mixer and let the dough hook do the kneading for me. I’m using instant dry yeast in these chocolate buns, so all the ingredients get dumped in together, much like you would in a bread machine.
It’s delicious warm breakfast buns, and the best part is that all the work is done the night before!
To make Homemade Chocolate Buns, you will need:
- a baking pan, 25x35cm
- stand mixer
- kitchen scale (optional)
What if I don’t have a stand mixer?
You can also make the dough by hand, but it requires a bit of arm muscle.
How do I make my buns equal in size?
The best way to ensure that your buns are equal in size is to weigh them. Weigh the entire batch of dough using a kitchen scale and divide that weight by 73 grams. This will give you your target weight for each roll.
How to shape a bun?
As you shape the buns (watch my video here), you want to stretch the dough ball’s top while simultaneously sealing the bottom. It prevents the buns from opening up while baking and becoming wrinkled and roughy on the bottom.
Can I freeze these?
You can freeze these after you share them into rolls. When ready to eat, remove them from the freezer and allow them to thaw and rise until double in size before baking.
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For 15 servings of chocolate buns, you will need:
- 200 grams (3/4 cup + 1 tbsp) whole milk, cold
- 100 grams (1/3 cup + 1 tbsp) of water, cold
- 10 grams (3 tsp) instant dry yeast
- 40 grams (3 tbsp) granulated sugar
- 2 large eggs (1 for dough and 1 for brushing)
- 550 grams (4 1/3 cups + 1 tbsp) all-purpose flour
- 1/2 tsp ground cardamom (optional)
- 7 grams (1 tsp) of salt
- 50 grams (1/4 cup or 4 tbsp) butter, softened
- 100 grams (1/2 cup + 1 tbsp) dark chocolate chips
For the dough
- In the bowl of a stand mixer, combine milk, water, yeast, and sugar and stir until the yeast is dissolved. Get an egg in and stir it out. Add flour, cardamom, and salt.
- Using the hook attachment, knead the dough for 5 minutes at low/medium speed until the dough is smooth and elastic.
- Add the soft butter and knead the dough for another 5 minutes at medium speed until the dough has gathered around the dough hook, released the edges of the bowl, and is smooth.
- Put the chocolate in and knead it briefly (approx. 1 minute)into the dough.
- Allow the dough to rise for 60 minutes at room temperature covered with household film and cloth.
- Weigh the dough and divide it into 15 pieces (each weighing around 72 to 73 grams). Shape each dough into chocolate balls – watch my video on how to shape the chocolate balls here.
- Grease a 25x35cm baking pan, then place a baking paper and put the buns in it. Cover the buns with household films and refrigerate them overnight.
The next day
- The chocolate balls are removed from the fridge and set at room temperature. Allow them to stand and “wake up” for 30-60 minutes before baking.
- Turn on the oven to 200 degrees Celcius.
- Brush the chocolate balls with a whisked egg and bake them for 12 minutes or until well golden.
- Leave to cool for a little while, then enjoy them warm!
- I found this recipe inspiration from a Danish blogger here in Denmark, and this recipe is a keeper! 😍
- The buns can cool for 12 – 20 hours, depending on how the time fits best into your planning.