Yeast-Raised Chocolate Buns
Soft, fluffy, aromatic buns with chocolate filling! These yeast-raised chocolate buns require simple, accessible ingredients. The filling stays stable and doesn’t leak during baking. While they bake, the aroma is so tempting that everyone will rush to the kitchen!
Updated : 20 November, 2025
Easy
More than 1 hour.
Ingredients
Filling
150 milliliters
Milk
60 grams
Sugar
60 grams
Dark chocolate
20 grams
Cocoa
25 grams
Wheat flour
5 grams
Cornstarch
10 grams
Butter
Dough
1
Eggs
35 grams
Sugar
0.5 teaspoon
Salt
1 teaspoon
Dry yeast
130 milliliters
Milk
1 tablespoon
Sour cream
40 grams
Butter
1 teaspoon
Vanilla sugar
300 grams
Wheat flour
Brushing
1
Egg yolks
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure all ingredients for the dough. Use high-grade wheat flour. Warm the milk slightly.
Step 2
Sift the flour into a wide bowl with high sides so it becomes aerated. This helps the dough rise easily and makes the buns fluffy.
Step 3
Melt the butter over low heat and let it cool slightly.
Step 4
In a small bowl, combine the yeast, 1 teaspoon of the total sugar amount, and 50 ml of warm milk. Mix and let stand 10 minutes until a foamy cap forms.
Step 5
In a large bowl, whisk the egg with sugar, salt, and vanilla sugar.
Step 6
Add the activated yeast mixture and stir.
Step 7
Add the melted (not hot) butter and sour cream. Mix well.
Step 8
Add about ¾ of the sifted flour. Since flour can vary, you may need more or less. Do not add all at once. Mix with a spoon at first.
Step 9
Add the remaining flour little by little, mixing with your hands until the dough reaches the right consistency.
Step 10
Knead a soft, smooth dough that does not stick to your hands. Cover with a towel or wrap and leave in a warm place for 1 hour 20-30 minutes.
Step 11
While the dough is rising, prepare the chocolate filling. Use any plain dark chocolate. Cornstarch may be replaced with potato starch.
Step 12
Break the chocolate into small pieces for easier melting.
Step 13
In a small saucepan, combine the dry ingredients: sugar, cocoa, flour, and starch.
Step 14
Gradually pour in the milk, whisking to avoid lumps.
Step 15
Place the saucepan over medium heat. Cook, whisking constantly, so no lumps form.
Step 16
When the mixture thickens slightly, add the butter and chocolate. Stir until fully melted.
Step 17
Cook over low heat, stirring constantly, until thick.
Step 18
Let the chocolate filling cool completely.
Step 19
When the dough has increased 2-2.5 times in volume, proceed to shaping.
Step 20
Divide the dough into equal pieces depending on the desired bun size. Roll each piece into a ball and cover so they don’t dry out.
Step 21
Lightly flour the table. Roll each dough ball into an oval.
Step 22
Place chocolate filling in the center.
Step 23
Bring the edges together and pinch tightly, forming a sealed pocket.
Step 24
Gently roll the filled piece into a flat oval again.
Step 25
Make several lengthwise cuts without touching the edges.
Step 26
Roll the dough diagonally into a log.
Step 27
Shape the log into a ring and pinch the ends well so it doesn’t open during baking. Repeat with all dough pieces.
Step 28
Mix egg yolk with milk.
Step 29
Arrange buns on a parchment-lined baking sheet. Let them rest 15 minutes. Brush the tops with the yolk mixture.
Step 30
Bake the chocolate buns in a preheated oven at 180°C / 355°F for 25-30 minutes, until golden. Adjust time depending on your oven.
Step 31
Cool the buns slightly and serve. Enjoy!
Author note
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