The best crunchy and light chocolate buns ever. These buns are made exactly like my popular crunchy and airy bread rolls, I simply added chocolate to the dough and the result: the most delicious chocolate buns. The buns are perfect to serve at birthdays, brunches or as an afternoon snack on a rainy day. I used 54% dark chocolate from Callebaut, which can be purchased here (* advertising link), but milk chocolate can also be used. The buns only need to rise for 1 hour so they are quite quick to make, and they taste best served warm and with a good lashings of butter. Check out my other recipes for chocolate buns, too: soft chocolate buns and rustic chocolate buns. Enjoy!
Sprøde og luftige chokoladeboller
Crunchy and light chocolate buns (makes 12-14)
50 g yeast
500 ml tepid water
1 tbsp. runny honey, e.g., acacia honey
500 g all-purpose flour
2 tsp. salt
150 g dark chocolate, chopped or in buttons
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!