Soft & Fluffy Chocolate Buns Recipe
Nothing beats the joy of biting into a soft, fluffy chocolate bun that’s rich in chocolate flavor and melts in your mouth. These homemade chocolate buns are perfect for breakfast, an afternoon snack, or a sweet dessert. The dough is soft and pillowy, filled or topped with chocolatey goodness. Whether dusted with powdered sugar, drizzled with ganache, or stuffed with Nutella, this recipe covers all the best variations!
Equipment
- Small Saucepan – for heating milk or making chocolate ganache
- Heatproof Bowl – for melting chocolate or preparing fillings
- Sifter / Fine Mesh Strainer – for dusting powdered sugar
- Pastry Bag (Piping Bag) – for applying chocolate ganache or frosting
Ingredients
- 3 cups 375g all-purpose flour (or bread flour for extra chewiness)
- ¼ cup 25g unsweetened cocoa powder (Dutch-processed for deeper color)
- 1 packet 2¼ tsp instant yeast (or active dry yeast)
- ¼ cup 50g granulated sugar (or honey/maple syrup)
- ½ tsp salt
- ¾ cup 180ml warm milk (110°F / 43°C) (or almond/oat milk for dairy-free)
- 1 large egg or flax egg for vegan
- ¼ cup 56g unsalted butter, softened (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- For the Filling Optional:
- ½ cup 90g chocolate chips (or chopped dark chocolate)
- ½ cup Nutella caramel, or peanut butter (for stuffed buns)
- For the Egg Wash Optional for Shine:
- 1 egg
- 1 tbsp milk
- For the Topping Optional:
- Powdered sugar for dusting
- Chocolate ganache ½ cup heavy cream + 1 cup dark chocolate
- Sprinkles chopped nuts, or coconut flakes
Instructions
- Step 1: Activate the Yeast
- In a small bowl, mix warm milk, sugar, and yeast.
- Let it sit for 5-10 minutes until frothy.
- Step 2: Make the Dough
- In a large bowl, whisk together flour, cocoa powder, and salt.
- Add the activated yeast mixture, egg, butter, and vanilla.
- Mix until a sticky dough forms.
- Step 3: Knead the Dough
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- If too sticky, add a little flour.
- If too dry, add a teaspoon of milk.
- Step 4: First Proofing
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.
- Step 5: Shape the Buns
- Punch down the dough and divide it into 12-15 equal portions.
- Roll each piece into a smooth ball and place on a lined baking tray.
- (For stuffed buns) Flatten each ball slightly, add Nutella/caramel/peanut butter, and seal tightly.
- Step 6: Second Proofing
- Cover the shaped buns and let them rise for another 30 minutes.
- Step 7: Bake to Perfection
- Preheat the oven to 350°F (175°C).
- Brush the buns with egg wash for a shiny crust (optional).
- Bake for 18-22 minutes until set.
- Step 8: Add Toppings
- Let the buns cool slightly before dusting with powdered sugar or drizzling with chocolate ganache.
- Add sprinkles, nuts, or coconut flakes if desired.
Notes
Perfect Yeast Activation: Make sure the milk is warm (110°F / 43°C) but not too hot, or it will kill the yeast. If the mixture doesn't foam after 10 minutes, your yeast may be expired.
Kneading Tips: Knead the dough until it's smooth and elastic (about 8-10 minutes). If the dough is too sticky, add a little flour (1 tablespoon at a time)—but don’t overdo it, or the buns will become dense.
Proofing Tips:
Warm kitchen? The dough should rise in 1-1.5 hours.
Cool kitchen? Place the dough inside an oven with the light on to help it rise faster.
Want overnight buns? Let the dough proof in the fridge for 8-12 hours for a deeper flavor.
Avoid Overbaking: Bake until the buns are just set and slightly firm. Overbaking will make them dry. Tap the top—if it sounds hollow, they’re done! Custom Fillings & Toppings: Stuff with Nutella, caramel, or peanut butter for a surprise center.
Drizzle with chocolate ganache or glaze for extra decadence.
Sprinkle with chopped nuts, cocoa powder, or toasted coconut for a gourmet touch.
Storage & Reheating: Store at room temperature for 2-3 days in an airtight container.
Freeze baked buns for up to 3 months.
Reheat in the oven at 300°F (150°C) for 5 minutes or in the microwave for 15 seconds.
Pairing Ideas: Serve with a latte, chai tea, or a glass of milk for a comforting treat.
For a dessert twist, pair with vanilla or hazelnut ice cream.
Cool kitchen? Place the dough inside an oven with the light on to help it rise faster.
Want overnight buns? Let the dough proof in the fridge for 8-12 hours for a deeper flavor.
Avoid Overbaking: Bake until the buns are just set and slightly firm. Overbaking will make them dry. Tap the top—if it sounds hollow, they’re done! Custom Fillings & Toppings: Stuff with Nutella, caramel, or peanut butter for a surprise center.
Drizzle with chocolate ganache or glaze for extra decadence.
Sprinkle with chopped nuts, cocoa powder, or toasted coconut for a gourmet touch.
Storage & Reheating: Store at room temperature for 2-3 days in an airtight container.
Freeze baked buns for up to 3 months.
Reheat in the oven at 300°F (150°C) for 5 minutes or in the microwave for 15 seconds.
Pairing Ideas: Serve with a latte, chai tea, or a glass of milk for a comforting treat.
For a dessert twist, pair with vanilla or hazelnut ice cream.