Chocolate Buns For Daring Bakers’

The best part of these chocolate buns was when the chocolate oozed out!

20 years ago I had a very open ‘crush’ on one of the racing drivers. He was cute and shy and flirted with me whenever he could. Dave used to call him my hottie and for years that is how we have referred to him. Not only was he good looking, he was a lot of fun and is intelligent to boot. He is an extremely talented racing driver and has given up the fast life – mostly – for life on a farm. A few weeks ago this bearded, long haired person came to say hello to Dave and in just a puff of a moment the crush had dissipated. He is no longer my hottie! But, that is OK as I have a new crush. These chocolate buns are perfect, and as every girl knows, chocolate makes it all better. I would recommend that you don’t choose a hot day to shape these chocolate buns and the heat will make your dough quite difficult to work with. If you don’t have a choice then place the dough into the fridge for a bit if it gets too soft. Some of the chocolate might ooze out, and if it does, just use it as a dipping sauce while still hot, or sprinkle onto the buns before you leave them to cool. They will keep in a lock tight container if for any strange reason you actually have left overs!

Did you have a crush on someone when you were younger?

Chocolate Buns
Print Recipe
No ratings yet

Chocolate Buns


for the filling

  • 150 g sugar - I used fructose
  • 15 mls cocoa powder
  • 2.5 mls vanilla powder
  • 15 g butter melted

for the dough

  • 320 g cake flour plus extra for dusting
  • 2.5 mls salt
  • 15 mls baking powder
  • 65 g cold butter
  • 1 egg
  • 125 g yoghurt
  • 45 mls water
  • 5 g butter melted


  • Preheat the oven to 180° Celsius

for the filling

  • Mix all the ingredient together and set aside

for the dough

  • Sieve together the flour, salt and baking powder
  • Rub in the cold butter with your fingertip until the flour resembles fine bread crumbs
  • Whisk together the egg, yoghurt and water with a fork
  • Use a knife and mix the wet ingredients into the dry ingredients
  • Turn out onto a lightly floured surface and dust the dough with flour
  • Knead for 30 seconds and divide into 4
  • Making sure that the surface, dough and rolling pin are well dusted with flour, roll out one piece of dough into a circle
  • Place onto a lined baking tray - I use a silpat
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough
  • Roll the second piece of dough into a circle and place on top of the first piece
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough
  • Roll the third piece of dough into a circle and place on top of the second piece
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough, using it all up
  • Roll the fourth piece of dough into a circle and place on top of the third piece
  • Tip the dough back onto your floured surface and roll out slightly to make sure it is well compressed
  • Divide into 8 equal triangles
  • Make a slit in each triangle from the tip to the base, leaving a 1cm piece uncut at each end
  • Take the tip of the triangle and lift up, push the the tip through the slit and pull back down to where it started
  • Place the triangle back onto the baking tray, and repeat with the remaining triangles until all 8 are done and back in a circle
  • Brush with the melted butter and bake for 30 minutes
  • Leave to cool on a wire rack before enjoying!

Click on the links for conversions and notes.

Blog-checking lines:

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

Mandatory Items:

You have to make one of the bread forms provided in this challenge. The bread form I chose to make resulted in a pretty looking bun which showed the layers quite nicely when bitten into.

What I blogged:

Top of Page