Double chocolate buns 🤎
Yields: 12
For the dough:
* 360ml warm whole milk
* 80g vegetable oil
* 40g melted unsalted butter
* 1 egg
* 40g granulated sugar
* 7g instant yeast
* 250g all purpose flour
* 1/2 tsp salt
* 300g milk chocolate chips (+ some more for the top)
* Milk (To brush the rolls)
1. In the bowl of your stand mixer fitted with a dough hook, whisk the milk, sugar, and instant yeast.
2. Add the egg, melted butter, and vegetable oil. Whisk well.
3. Dump in the flour and salt. Knead for 10-15 mins until a smooth dough forms. The dough will be very sticky at first then slowly come together.
4. Form the dough into a ball then place in a bowl then cover with plastic film. Allow to rise for 1 hour until doubled in size.
5. Punch the gas out of the dough and stretch it out on a lightly floured surface into a rectangle
6. Add the chocolate chips to the dough and knead until combined
7. Divide the dough into 12 portions then form into balls and transfer to a 12 count cupcake pan that’s lined with muffins liners. Top with more chocolate chips.
8. Cover with plastic film and allow to rise for 30 mins
9. Brush the rolls with some milk then bake in a preheated oven at 350F for 20 mins.
For the filling:
- Hazelnut spread (as needed)
- 40g powdered sugar
1. Fill a piping bag with hazelnut spread
2. Allow the rolls to cool for 10 mins then use a knife to poke a hole in the centre and fill them up
3. Dust with powdered sugar
Baking double chocolate buns at home is a rewarding experience because it brings together the rich flavors of chocolate and the delight of fresh bread. When preparing the dough, it's important to knead it thoroughly for 10-15 minutes to develop gluten, which contributes to a soft and chewy texture. The initial stickiness of the dough might be intimidating, but as you continue kneading, it will become smooth and elastic—this transition is a great indicator that the dough is ready. Using warm whole milk activates the yeast effectively, ensuring your dough rises beautifully. During both rise periods, covering the dough with plastic wrap or a damp cloth is essential to prevent drying out and cracking. After the first rise, punching down the dough to release gas helps create an even crumb structure inside the buns. Adding 300g of milk chocolate chips inside plus extra on top gives these buns a rich chocolate burst in every bite. The hazelnut spread filling adds a creamy, nutty surprise that complements the chocolate perfectly. When filling, cooling the buns slightly before poking a hole prevents breakage and ensures a clean filling process. Brushing the tops with milk before baking contributes to a lovely golden crust. Baking at 350°F for 20 minutes strikes the perfect balance between cooking through and maintaining softness inside. These buns make a wonderful treat for breakfast, afternoon tea, or as a dessert. You can also experiment by substituting milk chocolate chips with dark or white chocolate, or by adding a sprinkle of chopped nuts for extra texture. For an added touch, consider drizzling melted chocolate or dusting additional powdered sugar on top after baking. Enjoying homemade double chocolate buns enhances any occasion with warmth, sweetness, and the satisfaction of baking from scratch.