Recipe and baking instructions for our best chocolate buns and tasty chocolate brioche buns for a perfect Sunday morning breakfast or any brunch. Chocolate brioche buns not only smile at children at the bakery, but also at us. When the bread selection includes chocolate buns in the bread basket, the morning gets off to an especially good start. Today we’re going to tell you our easiest and most delicious chocolate bun recipe. The milk rolls with chocolate pieces always succeed if you follow the simple steps to prepare them.
Instructions for our best chocolate buns recipe – brioche buns
First, let the liquid ingredients such as warm whole milk, natural yogurt with 3.5% fat and liquid warm margarine mix. I always put the milk together with the margarine briefly in the microwave to warm it up and then slightly cool the mixture back down with the yogurt. A total temperature of about 34-36 degrees is best for a yeast dough.
Then add sugar, salt, wheat flour 550 and dry yeast and mix until a soft nice dough is formed. This happens after about 3 minutes.
Now put the dough in a large glass bowl with some flour and cover with plastic wrap. I always like to put the bowl in the oven, which I have briefly warmed up to 45 degrees beforehand. Now let it rest for about 50-60 minutes so the dough can double in size.
Finally, I transfer the dough to a work surface covered with plenty of flour. The chocolate drops are now incorporated into the chocolate bun dough and kneaded.
From the dough you now try to form about ten equal-sized balls. These are then placed on a baking tray with holes that is lined with baking paper. Of course, it also works on a simple baking tray, but I have achieved the best success with the chocolate buns with the perforated baking tray.
Just before the delicious chocolate milk buns go into the oven, brush them with warm whole milk. Then the bread rolls are baked for 16-19 minutes at 180°C (convection oven) or 200°C (top and bottom heat).
After baking, brush the hot bread rolls with warm milk again immediately after taking them out of the oven. After cooling, you can enjoy them directly while they are still lukewarm. I like to bake the bread rolls the night before and take them out of the oven when they are already lightly browned, starting at 16 minutes. The next morning they are baked again for four minutes and are then warm again, smell of chocolate and are absolutely fresh.
Best chocolate buns like from the bakery – easy and fast homemade…
I used to grow up with milk rolls. In our country, however, they were called Mürbchen, or “Mörbchen” as they like to say in Düsseldorf. The absolutely perfect feeling of happiness then came with milk buns with chocolate, my delicious chocolate buns.
To this day, the preference for chocolate buns has remained. The mixture of soft bread buns without a hard crust and the delicious dark chocolate chips is still super delicious. Surely no wonder I made it my mission to find the best chocolate roll recipe. In the meantime, I have found the most delicious chocolate bun recipe that is additionally quite easy to prepare.
Depending on the preferences and special preferences of the breakfast guests, I use the dough directly for three variants. One third I use for chocolate buns, the second third I use with raisins or almonds and the third and last part remains pure – ideal with jam. Today, however, there are 10 delicious chocolate rolls or chocolate brioche buns for you.
See how the chocolate brioche buns are almost “smiling” at you? These chocolate buns are not only visually beautiful on the breakfast table, but also really super delicious in taste. The perfect consistency for delicious milk rolls and chocolate rolls or chocolate brioche buns. You can simply bite directly into the soft bread buns, pluck out pieces or cut through once and spread with a little butter. If there is still not enough chocolate, the bread rolls also taste great with additional chocolate cream.
Best chocolate buns recipe for breakfast
For us, the bread buns are part of breakfast, however, they also taste good as a snack in between. They also fit perfectly as a snack when traveling. Thus, the small round bread buns are more flexible than our simple sweet brioche. However, for breakfast, we like to alternate between our sweet bread rolls and our sweet brioche or yeast plait.
Simple chocolate buns recipe with yeast
Basically, the recipe for the most delicious chocolate buns and chocolate brioche buns is made quite quickly and easily. The ingredients are mixed, then the dough is set aside to rest and then shaped before baking. The chocolate bread buns are absolutely easy to care for and can be made with yeast even for beginners.
In general, with yeast breads and yeast cakes, when making the dough, make sure that there are no large temperature fluctuations during preparation. The ingredients should not come directly from the refrigerator and should be rather lukewarm. Then yeast can work optimally. While you can find some good alternatives to yeast dough for cakes, there are no good options for me when it comes to bread. Here it simply has to be yeast to get a moist, soft and delicious result.
If you had the problem with the dough not doubling, maybe your apartment is a little too cold. I have gotten into the habit of warming up the oven to 45 degrees while I mix the ingredients. Then I turn off the oven and put the dough in a large glass bowl. I cover this with plastic wrap to keep the moisture in the dough and then another dry towel over it before putting the bowl in the oven. Everything is warm and cozy here and there is no nasty breeze.
Chocolate buns or bread rolls with chocolate
Warm ingredients should be used for these delicious yeast rolls and milk rolls. I have had better results with liquid warm margarine than with soft butter. The chocolate buns held their shape better when I used whole milk rather than skim milk. With the yogurt, I also make sure it has no added flavor and 3.5% fat.
For the chocolate drops or chocolate drops, I prefer to use plain rather than whole milk. However, you don’t have to use ready-made chocolate drops, you can also cut your own pieces from a dark chocolate. There you can freely bring your own touch to the chocolate brioche buns.
The best chocolate buns you have now with this recipe for your breakfast or brunch quickly made. In addition, I recommend you still simple milk rolls, crispy wheat rolls, healthy whole wheat bread or maybe even classic scones to bake yourself?
Best chocolate buns – simple, fluffy and delicious
- 1 stand mixer
- 1 baking tray with holes
- 1 dough scraper
- 1 baking paper
- 1 dough cutter
- 1 glass bowl
- 550 g all-purpose flour
- 7 g instant yeast
- 250 ml whole milk 3,5% (warm)
- 70 g margarine vegetable (e.g., sunflower) (warm and fluid)
- 150 g yogurt natural (3,5%)
- 1/2 tsp salt
- 70 g sugar
- 100 g chocolate chips (dark)
- 5 tbsp whole milk 3,5% (warm) for brushing the bread rolls
- First, let the liquid ingredients mix milk, yogurt and margarine.250 ml (1 cups) whole milk 3,5%150 g (5.30 oz) yogurt natural (3,5%)70 g (2.5 oz) margarine vegetable (e.g., sunflower)
- Now add sugar, salt, flour and dry yeast and mix until a fluffy nice dough is formed (about 3 minutes).550 g (4 ½ cups) all-purpose flour1/2 tsp (½ tsp) salt70 g (⅓ cups) sugar7 g (2 ½ tsp) instant yeast
- Let dough rest in a large glass bowl covered with plastic wrap for one hour. Start 60 minutes timer here
- Add chocolate drops to the batter.100 g (½ cups) chocolate chips (dark)
- Form about 10 equal-sized balls from the dough and place them on a baking sheet with holes and a sheet of baking paper.
- Now brush the raw chocolate buns with warm milk and bake in the oven at 180 °C or 200 °C for 16-19 minutes. Start 16 minutes timer here5 tbsp whole milk 3,5%
- Immediately after baking, brush the hot chocolate buns once again with the warm milk and allow to cool slightly.5 tbsp whole milk 3,5%
If you have leftover bread rolls after breakfast, you can easily freeze them. I use a large freezer bag for this and then always take out as many chocolate buns as I need. So far, I’ve always let them defrost during the night and then put them back in the oven for four minutes in the morning. Since I personally have a preference for “light, lightly browned” bread rolls that don’t already come out of the oven dark brown, the chocolate brioche buns then don’t get “too dark” when I bake them again either.
These chocolate buns have been one of our favorite recipes since we found the perfect mix. Initially, we baked the bread rolls with 405 wheat flour and were not convinced. However, with the right 550 wheat flour, the chocolate rolls are just perfect. We usually bake five chocolate buns and five plain milk buns from the dough and enjoy them with boiled egg, delicious cheese, like Bonbel or homemade jam. Have fun trying them out and enjoying them!