Dark chocolate buns

Name: Dark chocolate buns
Prep time: 20 min
Cook time: 30 min
Yield: 15 buns
Ingredients: 250 g semi-white flour; 250 g graham flour; 60 g butter (at room temperature); 1/2 cube fresh yeast; 1 tsp sugar; 1 tsp salt; 200 g dark chocolate (72 %); 1 egg yolk (for gilding)

02.03.202301.03.2023 1 min read

The perfect recipe for delicious dark chocolate buns. Perfect for snacking, breakfast or as a takeaway!

Dark chocolate buns

CourseSnacks, Sweets
CuisineAll-time Classic

Servings	Prep Time
15 buns	20 minutes

Cook Time	Passive Time
30 minutes	1.5 hours

Servings	Prep Time
15 buns	20 minutes

Cook Time	Passive Time
30 minutes	1.5 hours

Dark chocolate buns

CourseSnacks, Sweets
CuisineAll-time Classic

Servings	Prep Time
15 buns	20 minutes

Cook Time	Passive Time
30 minutes	1.5 hours

Servings	Prep Time
15 buns	20 minutes

Cook Time	Passive Time
30 minutes	1.5 hours

Ingredients

250 g semi-white flour
250 g Graham flour
60 g Butter at room temperature
1/2 cube fresh yeast
1 tsp sugar
1 tsp salt
200 g dark chocolate 72 %
1 egg yolk for gilding

Servings: buns

Units:

Instructions

Chop the chocolate coarsely with a knife and set aside.
In a bowl, activate the yeast by mixing it with the milk and sugar. Leave to dilute for 15 minutes. The milk should not be cold but at room temperature.
Once the yeast has been activated and diluted, add the mixture to the flour.
Mix in a food processor at low speed and add the salt in a second step.
Add the butter and leave to knead for a good 5 minutes.
Cover and leave to rise for at least 1 hour (ideally 1h30-2h)
Preheat the oven to 190 °C.
When the dough has finished rising, add the chocolate chips to the dough and form dough pieces of equal weight.
Place the rolls on a baking tray, brush with egg yolk and bake for 20-30 minutes. Enjoy!

Recipe Notes

Get all the ingredients you need at Farmy!

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.