Irresistible Chocolate Buns

Incredibly beautiful, incredibly fragrant, incredibly tasty! Chocolate buns captivate not only with their unusual appearance, but also with their interesting taste — it seems that milk chocolate has been added to them. The buns are good either on their own or with some addition: butter, jam, condensed milk.
cook time: 3h
Lucas Halstead
Irresistible Chocolate Buns

Nutrition Facts (per serving)

292
Calories
6g
Fat
46g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 150 g
Wheat flour 500 g
Butter (and a small piece for greasing the finished buns) 50 g
Water (for brushing pastry layers) 50 ml
Milk (and another 3 to 8 tablespoons for diluting cocoa) 250 ml
Cocoa (3-4 tablespoons) 4 tbsp
Eggs 1 pc
Vanilla sugar 8 g
Dry yeast (fast-acting) 1.5 tsp

Recipe instructions

Step 1

Step 1
How to bake chocolate buns from yeast dough? Prepare all the necessary ingredients. Melt the butter in the microwave or in a water bath. Read how to do this correctly at the end of the recipe. Cool the melted butter to room temperature. You will need fast-acting yeast, the kind that is mixed directly with the flour. More information about different types of yeast can be found in a separate article at the link at the end of the recipe.

Step 2

Step 2
Sift the flour through a sieve. Thanks to this, the buns will turn out fluffier and softer. Read more about the properties of flour in a separate article, link at the end of the recipe. Add sugar, vanilla sugar, salt, yeast to the flour and mix everything.

Step 3

Step 3
Heat the milk until warm. It must be just warm, not scalding, otherwise the yeast in it will die. Pour warm milk into the dry ingredients and beat in the egg.

Step 4

Step 4
Add melted butter. Knead the dough. You can do this using a mixer with a dough attachment or a bread machine. I kneaded the dough by hand. Knead the dough for about 8-10 minutes. Depending on the quality of flour, you may need a little more or a little less. My dough turned out to be quite sticky, so I added another 40 grams of flour. Kneaded the dough for 8 minutes. At first it still stuck to your hands, but after 6 minutes of kneading it stopped.

Step 5

Step 5
The dough should be soft and hold its ball shape well.

Step 6

Step 6
Divide the dough into two equal parts. Place one part in a bowl greased with vegetable oil and cover with cling film. Add 1-2 tablespoons of cocoa to the second part of the dough and pour in a little milk (about 1-2 tablespoons per 1 spoon of cocoa). I added 2 tablespoons of cocoa and 3 tablespoons of milk. Mix cocoa and milk into the dough. It should become a uniform brown color. It took me about 6 minutes to knead.

Step 7

Step 7
Cut about 1/4 of the chocolate dough. Place most of it in a bowl greased with vegetable oil and cover with cling film. Add 1-2 tbsp to the smaller part. l. cocoa and a little milk (again, about 1-2 tbsp per 1 spoon of cocoa). It took me 2 tbsp. l. milk and 1 tbsp. l. cocoa. Kneaded the dough for about 4 minutes. It turned out dark chocolate color. Also transfer the resulting dough into a bowl and cover with cling film.

Step 8

Step 8
It turns out three types of dough: light, light chocolate and dark chocolate. Leave the dough in a warm place to rise for 1-1.5 hours. During this time it will rise 1.5-2 times.

Step 9

Step 9
Punch down the risen dough. Divide the light dough into 5 parts, and the light chocolate and dark chocolate dough into 4 parts.

Step 10

Step 10
Roll each piece of dough into a ball, cover with cling film or a towel and leave for 10 minutes. During this time, gluten will develop even better in the flour, and the dough will be easier to roll out in the future.

Step 11

Step 11
Lightly dust your work surface with flour and roll out a piece of light dough into an elongated layer. I got an oval approximately 21 cm long and about 13 cm wide. Roll out a piece of light chocolate dough in the same way.

Step 12

Step 12
Brush the light dough sheet with water.

Step 13

Step 13
Place the light chocolate dough onto the light dough and press lightly with your hand.

Step 14

Step 14
Next, roll out a piece of dark chocolate dough and place it on a layer of light chocolate dough (after greasing it with water). Continue laying out layers of dough in the same way, alternating them: light, light chocolate, dark chocolate. The last one will be the light dough.

Step 15

Step 15
You should end up with a fairly tall stack of dough. Compact it a little by gently pressing it with your hands.

Step 16

Step 16
Roll out the dough a little with a rolling pin. I got a layer approximately 26 cm long.

Step 17

Step 17
Cut the dough into 8 pieces.

Step 18

Step 18
Take one strip and lay it on its side, cut side up. Knead the dough slightly with your hands to maintain the layers, then roll out a little with a rolling pin

Step 19

Step 19
Roll the strip of dough into a log. I glued the edge by brushing it with water using a silicone brush.

Step 20

Step 20
Roll the roll into a rope and connect the ends, thereby forming a bun. I again glued the ends with water. Form the remaining dough into buns in the same manner.

Step 21

Step 21
Place the buns on a parchment-lined baking sheet, cover with a towel and leave to proof for 30-40 minutes. Immediately turn on the oven to 180 degrees. After the specified time, brush the buns with water and place in a preheated oven on a medium rack. Place a baking tray on the bottom and pour boiling water into it. With steam, the buns will rise better and slightly brown, making the streaks clearly visible.

Step 22

Step 22
Bake the buns for 25-30 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Remove the finished chocolate yeast buns from the oven and, if desired, brush with butter for a softer crust. Cool the buns and serve. Bon appetit!

Additional rubrics

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