Rustic chocolate buns are a slightly healthier version of my very popular chocolate buns. This more rustic version is made with water instead of milk, and there is no butter in it. They taste unbelievably good and are airy and soft. I used 70% dark chocolate but 50% or 60% can also be used. I used half-wholewheat flour (whole grain spelt flour mixed with wholewheat flour) and plain all-purpose flour. You can easily use a different kind of wholewheat flour. Enjoy the buns with rhubarb compote, gooseberry jelly or just butter. Enjoy!
Rustic chocolate buns (gives about 16)
50 g yeast
250 ml tepid water
100 ml natural yoghurt
3 tbsp. grapeseed oil or other flavorless oil
2 tbsp. honey or acacia honey
200 g whole grain spelt flour
150 g wholewheat flour
400 g all-purpose flour
1 tsp. salt
150 g dark chocolate
1 beaten egg for an egg wash
Rustic chocolate buns
Dissolve the yeast in the tepid water in a mixing bowl. Add the natural yoghurt, oil, honey and eggs to the bowl. Mix the flour with the salt and add it to the mixing bowl a little at a time. Knead the dough well in the machine. Add the chocolate. Knead the dough until it releases from the side of the bowl. Cover the dough with cling film and a dish towel. Allow it to rise for 1 hour.
When the dough has doubled in size, pour it onto a floured surface. Form equal-sized buns and place the buns on a baking tray, lined with baking paper. Place a dish towel over the buns and allow them to rise for another 30 minutes.
Then heat the oven to 200 C convection.
Brush the buns with the egg wash and bake the buns in the center of the oven for about 15 minutes. The buns are done when they sound hollow when you tap them. Let them cool, Enjoy! (The buns can be frozen, too.)