Chocolate-Filled Buns: A Perfect Anytime Treat

When a treat is this good, there’s no need to wait for a special occasion. Chocolate-Filled Buns are the kind of snack that fits into any moment of the day. They are perfect as an addition to your morning coffee, a sweet surprise in your lunchbox, or a delightful dessert after dinner and are surprisingly easy to make at home.

You’ll start with a simple yeast dough, roll it up with chocolate, and let your oven work its magic. Before you know it, you’ll have a golden, chocolate-stuffed snack.

The Origins of Chocolate-Filled Buns

While chocolate-filled buns may seem like a modern treat, they have deep roots in baking traditions around the world. Many cultures have embraced the combination of soft bread and chocolate, from French pain au chocolat to sweet Eastern European pastries filled with cocoa. The idea of enclosing chocolate in dough likely emerged as a way to preserve and enjoy chocolate in a portable, mess-free form.

Today, these buns continue to be a favorite in bakeries and homes worldwide, proving that the combination of bread and chocolate is a timeless winner. Chocolate was once so valuable that it was used as currency by the Aztecs. If they had discovered chocolate-filled buns back then, they might have been worth their weight in gold.

Pro Tips for the Best Chocolate-Filled Buns

• Make sure your yeast is fresh. Expired yeast won’t activate properly, which means your dough won’t rise as expected.
• Let the dough rise in a warm place. A slightly warm, draft-free spot will help your dough double in size beautifully.
• Don't roll the dough too thin. A thicker dough ensures a soft, pillowy bun with the right chocolate-to-bread ratio.
• The chocolate inside will be lava-hot straight out of the oven, so give them a few minutes before digging in!

Can I Make These Buns Without Eggs?

You can substitute the egg with a mix of 3 tablespoons of milk or yogurt to maintain the dough’s moisture. The egg wash can also be replaced with milk for a similar golden finish.

How Do I Know When the Dough is Ready to Bake?

After the second rise, the dough should be noticeably puffier and spring back slightly when gently pressed.

What if I Don’t Have Fresh Yeast?

No problem! You can use 7g (2 1/4 teaspoons) of dry yeast instead. Just dissolve it in the warm milk and let it activate for 5-10 minutes before mixing it with the flour.

How Can I Add Extra Flavor?

Try adding a teaspoon of cinnamon or orange zest to the dough for an extra layer of flavor that complements the chocolate beautifully.

Why Did my Buns Turn Out Too Dry?

This can happen if you add too much flour or bake them for too long. Stick to the recipe measurements and check for doneness around the 18-minute mark.

Can I Use Whole Wheat Flour?

Yes, but expect a denser texture. A good compromise is using half whole wheat and half all-purpose flour for a healthier version that still stays soft.

How Long do These Buns Stay Fresh?

They’re best enjoyed fresh but will stay soft for up to 2 days when stored in an airtight container and refrigerated.

How to Make Chocolate Filled Buns

In a small bowl, combine warm milk and fresh yeast. Stir until dissolved.

In a large bowl, mix the flour, sugar, yeast mixture, and egg and stir with a spatula until combined.

Then knead the mixture until you form a dough. Add the vegetable oil and continue kneading until you have a smooth, soft dough. Cover the bowl with cling film and let the dough rise for two hours in a warm place.

On a floured surface, roll out the dough into a 30x40cm rectangle.

Cut the dough into eight equal pieces and place a piece of chocolate on each.

Roll each rectangle halfway, place another piece of chocolate inside, and finish rolling to form a bun.

Place the buns on a parchment-lined baking tray, cover them with a cloth, and let them rise for another hour.

Brush the buns with beaten egg.

Finally, bake at 190°C/374°F for 20 minutes until golden brown.

Once cooled slightly, dust the buns with powdered sugar and dig in.