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+ servings

Chocolate-Stuffed Buns

Chocolate-Stuffed Buns combine tender, rich dough and warm, luscious chocolate in a satisfying, not too-sweet-treat. These buns taste best oven-warm, but any leftover buns reheat nicely in the microwave. If desired, prep and shape the buns the evening before and let them rise in the refrigerator overnight. Makes 12.
Prep Time25 mins
Cook Time15 mins
Rising Time2 hrs
Total Time2 hrs 40 mins
Course: Bread, Breads, Breakfast, Brunch, Snacks
Keyword: afternoon snack, baked from scratch, brunch, chocolate, chocolate-stuffed, dinner rolls, fun food, sweets, yeasted breads, yeasted dough
Servings: 12
Author: Suzanne Cowden

Ingredients

Dough

  • 2 tablespoons warm water
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons + a pinch granulated sugar
  • 3 tablespoons unsalted butter
  • 1/2 cup milk
  • 3/4 teaspoons kosher salt
  • 1 large egg
  • 2 cups unbleached all-purpose flour plus more for shaping

Shaping and Preparation

  • 1 cup semi-sweet chocolate chips
  • 1 egg
  • 2 teaspoons cold water
  • 1 pinch salt
  • Swedish pearl sugar for sprinkling

Instructions

Dough

  • Add water to the bowl of a standing electric mixer. Scatter yeast and a pinch of the sugar over the water’s surface. Stir to combine. Let stand until bubbly, about 5 minutes.
  • Meanwhile, melt the butter in a saucepan over medium-low heat. Remove from heat and add milk, the remaining 2 tablespoons sugar, and the salt. Stir to combine. Add egg and mix well.
  • Add contents of the saucepan to the yeast mixture along with 1 cup of the flour. Mix by hand or beat with the paddle attachment of a stand mixer until well combined. Add remaining flour, about 1/4 cup at a time, until a smooth but sticky dough forms.
  • Let the dough rest for 20 minutes. Using stand mixer's dough hook, knead until smooth and slightly tacky, for 3 to 5 minutes.
  • Transfer the dough into a lightly oiled bowl, flipping it to coat the entire surface with oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

Shaping and Preparation

  • Grease or parchment-line a baking sheet.
  • Turn the risen dough out on an lightly floured surface and divide it into 12 equal pieces. Using just enough flour to prevent sticking, roll each piece into a small ball.
  • Flatten one of the balls into 3 1/2 to 4-inch circle. Set the circle in a small bowl and spoon a rounded tablespoon of chocolate chips in the center of the dough. Pull the sides together around the chocolate, pinching well to create a good seal.
  • Turn the sealed bun into your hands and set the oval seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the buns several inches apart.
  • Cover the shaped buns with plastic wrap and let them rise until they're quite puffy, about 30 to 45 minutes. Alternatively, spritz the shaped buns with cooking spray, cover with plastic wrap, and let them rise in the refrigerator overnight. Before baking, let them rest at room temperature for about 30 minutes before proceeding.
  • Preheat oven to 375° F.
  • For the egg wash, whisk together the egg, water, and a pinch of salt. Right before baking, brush the tops lightly with the egg wash and sprinkle generously with Swedish pearl sugar.
  • Bake the rolls until golden brown, about 15 minutes. Let cool for at least 10 minutes before eating.