Gerrman Chocolate Buns Recipe (Schokobrötchen)

A closet shot of German chocolate buns, served in a bread basket, with an espresso and black coffee.

5 from 1 vote

Gerrman Chocolate Buns Recipe (Schokobrötchen)

Bits of dark chocolate chips in a soft bun -- that's what you'll get in every bite of these German Chocolate Buns (Schokobrötchen). Excellent for snacks, light dessert, or even breakfast!

Prep Time40

Cook Time30

Resting Time2

Total Time3 10

Course: Snack

Cuisine: German

Servings:

Calories: 298kcal

Author: Neriz

Equipment

Ingredients

For the dough:

1 cup milk, warm
2 & 1/4 tsp yeast
500 grams flour (about 3 cups + 2 tbsp + 2 tsp)
1/4 cup sugar
2 tsp vanilla sugar
pinch salt
100 grams butter (about 7 tbsp), unsalted and softened
3/4 cup chocolate chips (set 2 tbsp aside for placing on top of the buns)
1 medium egg, room temperature and beaten

For the egg wash:

1 egg, beaten
2 tbsp milk

Instructions

Preparing chocolate buns dough:

Combine the cup of warm milk with the yeast and set aside until ready.
Using the stand mixer's bowl, combine flour, sugar, salt, and vanilla sugar --- use the paddle attachment to mix.
Add the yeast mixture, beaten egg, and softened butter, then continue mixing until you see a dough starting to form.
Switch to the dough hook attachment and continue mixing until you get a smooth dough.
Form the dough into a ball and place it in an oiled bowl.
Cover with a clean kitchen cloth and set aside for about 90 minutes, or until it doubles in size.

Forming and baking chocolate chip rolls:

Uncover the dough and punch it in the middle to deflate.
Transfer the dough to a flat surface and use a rolling pin to flatten it into about 12-inch x 9-inch in size --- it's completely fine if the shape is not perfect.
Scatter most of the chocolate chips (leave 2 tablespoons for later) on top of the dough.
Roll the chocolate buns dough into a log, starting from the longer end, then divide it into 12 equal portions.
Form each portion into a roll, then place it on top of a baking tray lined with a baking sheet. Make sure you leave enough space between each bun.
Place the remaining chocolate chips on top of each bun.
Cover the chocolate chip buns with the kitchen towel and set aside for at least 30 minutes, just enough time for the dough to puff up a bit.
When the chocolate bread rolls are almost ready, preheat your oven to 180°C (350°F).
Prepare the egg wash by combining the remaining egg with two tablespoons of milk.
Uncover the chocolate chip buns and brush each one with the egg wash.
Place the chocolate buns in the middle of the oven for about 25 to 30 minutes, or until they turned golden.
Set aside for at least 10 minutes to cool, then serve.

Video

Notes

Cook's Tip #1: Add a bit more flour if you feel the dough is too wet --- it should be on the soft side but not sticky.
Cook's Tip #2: Try to work fast once you've added the chocolate chips into the dough. You will notice that the chocolate bleeds (although they will definitely not melt) into the dough, especially if you are in a warm place.
Cook's Tip #3: The dough for this chocolate chip buns recipe is quite simple to handle; easy to knead by hand when you don't have a stand mixer.

Nutrition