Crunchy and light chocolate buns

Instructions

Crunchy and light chocolate buns

Dissolve the yeast in the tepid water in the mixing bowl of a kitchen machine. Stir in the honey with a wooden spoon. Mix the flour and salt together and stir it into the yeast mixture a little at a time until the dough has an even consistency. Don’t knead the dough at this stage, it should resemble oatmeal. Let the dough rest for 10 minutes. Run the dough at the highest speed with the flat hook for about 10 minutes or until the dough is glossy and even. Change from the flat hook to the machine’s dough hook and run the dough again until it releases from the bottom and “crawls up the hook.” The dough should be completely smooth, wet and elastic (it doesn’t look like classic bread roll dough). Add the chocolate and knead it quickly into the dough. Cover the bowl with cling film and a dish towel and allow the dough to rise for 1 hour at room temperature. About 30 minutes before the dough has finished, heat the oven to 250 C convection with a baking tray inside. Carefully pour the dough onto a floured surface and sprinkle some more flour on the dough. Divide the dough into equal buns with a knife or spatula (without working too much with the dough) and place the buns on a piece of baking paper, which you then pull over onto the hot baking sheet. Bake the buns in the center of the oven for 12-15 minutes. They should be crispy and hollow when you tap them. Enjoy!