Chocolate Bun – The Recipe for Sunday Morning
Fluffy, soft and fresh from the oven – the best start to the day
Everyone truly loves a chocolate bun: fluffy, soft and fresh from the oven, this sweet temptation is the best start to the day – whether during the week before work or in a relaxed way at the breakfast table on a Sunday morning. This tender yeast pastry simply must not be missing. So you can make it yourself in future, we're sharing our favourite choco bun recipe with you. It really is very simple and is ideal for making at home. Be sure to give it a try and treat yourself and your loved ones.
Ingredients
Yeast dough
EGG WASH
Step by step
Making the chocolate buns
Knead the yeast dough — with the windowpane test
Put the White flour with the cold butter and the salt into a large Bowl and rub the pieces of butter between your hands until only small crumbs remain. Add the remaining ingredients and mix everything into a dough. Turn it out onto the work surface and knead it into a soft, supple dough. Do the windowpane test: pull a small piece of dough apart between your fingers — if it stretches wafer-thin without tearing, the dough has been kneaded enough.
Baking malt 500 g
Morga Malt extract, 250g
White flour, 1 kg
First rest: 20 to 30 minutes
Put the dough back into the Bowl, cover it with a Proofing cloth or dough plastic and let the dough rest for 20 to 30 minutes at room temperature.
Plastic dough cloths
Knead in the chocolate drops and let it rest again
Knead the Chocolate drops into the yeast dough — whether Dark chocolate or Milk chocolate is up to you. Then let the dough rest again, covered, for approx. 20 to 30 minutes.
Chocolate drops Dark, Baking-stable
Chocolate drops Milk, Baking-stable
Shape 70-gram balls into rounds
Divide the dough into pieces of approx. 70 g and roll them into small balls. Really try to shape the buns as round as possible — the more even the shape, the more evenly they bake.
Let them rise
Cover the buns with dough plastic and let them rise at room temperature for approx. 20 to 30 minutes.
Plastic dough cloths
Brush twice and bake golden brown
For the egg wash, mix the egg with the egg yolk and a pinch each of salt and sugar. Brush the risen buns with it twice and bake them in the oven preheated to 170 °C fan for 15 to 18 minutes until golden brown.
Chocolate bun
Ingredients
Yeast dough
EGG WASH
Preparation
- Knead: Rub butter into 500 g flour, add remaining ingredients, knead until supple (windowpane test).
- Rest: 20–30 min. covered at room temperature.
- Drops: Knead in 130 g chocolate drops, let rest again for 20–30 min.
- Shape: Divide into 70-g pieces, shape round, let rise 20–30 min.
- Bake: Brush twice with egg wash, 15–18 min. at 170 °C fan.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Baking malt 500 g
Morga Malt extract, 250g
Chocolate drops Dark, Baking-stable
Chocolate drops Milk, Baking-stable
White flour, 1 kg
Equipment
Plastic dough cloths
Adjustable perforated metal Baking tray 40x35cm
Delivery in 1–2 working days · Free shipping from CHF 100
So they're guaranteed to succeed
Pull a small piece of dough apart between your fingers: if it becomes wafer-thin and translucent without tearing, the gluten network is fully developed — and that's exactly what makes the buns fluffy later. If the dough tears immediately, keep kneading. This one minute of checking decides the whole crumb.
Baking-stable chocolate drops are made to keep their shape in the oven. Chopped bar chocolate or couverture, on the other hand, melts away, turns the dough grey and burns at the edge of the tray. Whether you use dark or milk drops is purely a matter of taste — they just have to be baking-stable.
One coat of egg wash gives colour, two coats give the rich, golden gloss just like from the baker. The pinch of salt and sugar in the wash boosts shine and browning. Only brush the buns after they've risen — if you brush earlier, the wash sticks the Proofing cloth in place and the surface tears.
Frequently asked questions
Both work, the recipe leaves the choice to you. Dark drops give the stronger contrast to the sweet yeast dough, milk drops make the buns milder and sweeter overall — the kids' version. You can also mix them. The only important thing is that the drops are baking-stable so they keep their shape in the oven.
Baking malt feeds the yeast, makes the crumb fluffier and gives the crust its golden-brown colour. Instead of Baking malt you can use the same amount of Malt extract. If necessary, it also works entirely without: the buns still turn out, but become a little paler and less aromatic. Our Baking malt article on the blog explains everything else.
Yes, very well indeed — ideally on baking day, once they have cooled. Packed airtight, they keep in the freezer for about two months. Let them thaw at room temperature and re-bake them for 3 to 4 minutes at 160 °C: then they taste almost fresh from the oven. Handy: just bake double the amount.
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Related products
Chocolate drops milk, bake proof
Chocolate drops Dark, Bakeproof
Morga malt extract, 250g
Adjustable baking tray with perforation metal 40x35cm
Plastic dough towels
White flour, 1 kg
Baking malt 500 g
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Comments
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Einfach traumhaft lecker
By: Karina On 2025-02-17Diese Schokobrötchen sind einfach ein Traum! Der Teig ist wunderbar fluffig. Ich liebe es, sie frisch aus dem Ofen zu geniessen.
Replied by: Rebecca Odermatt On 2025-02-21
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