Chocolate buns recipe

This post is also available in german/deutsch.Thick and fluffy chocolate buns can make some cool summer rainy days shine. Yesterday I picked dahlias on the flower field and today I sit with thick socks and a sweater on the couch. But the weather is just right, because then these chocolate rolls taste even a little bit better.

Chocolate buns

500g flour
50 g of sugar
pinch of salt
250 ml lukewarm milk
50 g butter, softened
1 egg
20 g fresh yeast
80 g chocolate drops
eggwash:
1 egg yolk
1 tablespoon of oat cream or milk

Mix the flour with the sugar and salt in a mixing bowl. Add milk, butter, yeast and egg and mix with the kneading hook of the food processor to form a homogeneous dough. When the dough comes off the edge of the bowl, add the chocolate drops.
Cover the dough and let it rest for 1 hour.
Then knead again briefly and divide into 6 equal pieces. Roll into balls and place them with the smooth surface upwards in a baking tin lined with baking paper.

Cover again and let rise for 30 minutes. Preheat the oven to 180 ° C.
Whisk the egg yolk with cream, brush the buns and bake for 20-25 minutes golden brown.

Let it cool down and enjoy lukewarm.

If you try these chocolate buns or one of our other recipes, please leave us a comment how you liked it. 

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Chocolate buns recipe

Thick and fluffy chocolate buns for a rainy summer days. The chocolate buns are quickly made and taste lukewarm delicious, enjoy!

Course baking

Cuisine easy recipe

Keyword buns, chocolate

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

resting time 1 hour hour 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 pieces

Author Klaraslife

Ingredients

• 500 g flour
• 50 g of sugar
• pinch of salt
• 250 ml lukewarm milk
• 50 g butter softened
• 1 egg
• 20 g fresh yeast
• 80 g chocolate drops

eggwash

• 1 egg yolk
• 1 tablespoon of cream

Instructions

• Mix the flour with the sugar and salt in a mixing bowl. Add milk, butter, yeast and egg and mix with the kneading hook of the food processor to form a homogeneous dough. When the dough comes off the edge of the bowl, add the chocolate drops.
• Cover the dough and let it rest for 1 hour.
• Then knead again briefly and divide into 6 equal pieces. Roll into balls and place them with the smooth surface upwards in a baking tin lined with baking paper.
• Cover again and let rise for 30 minutes. Preheat the oven to 180 ° C.
• Whisk the egg yolk with cream, brush the buns and bake for 20-25 minutes golden brown.
• Let it cool down and enjoy lukewarm.

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