These easy double chocolate buns bread with cocoa powder and big chocolate chunks in the dough are perfect for breakfast or for a delicious afternoon snack.
In a bowl, stir together water and yeast until combined and no lumps remain.
Place the strong flour, chestnut flour, cocoa powder and salt in the bowl of a standing mixer, and mix to combine.
Pour the yeast and water preparation and mix using the hook attachment on low-medium speed for 5-10 minutes or until the dough is soft and elastic and pulls away from the sides of the bowl. Alternatively, mix the ingredients until roughly combined then transfer to a flat surface and knead by hand for at least 10 minutes.
Then add chocolate chips and roasted hazelnuts and keep kneading for a few more seconds until combined.
Place the dough in a bowl lightly brushed with oil, cover and let sit in the fridge for 6 hours to allow the dough to ferment and the flavors to develop. For a quick version, let rise in a warm place for 1,5-2 hours or until doubled in size.
When the dough has risen (in fridge or in a warm place), preheat the oven to maximal temperature and line a baking sheet with parchment paper.
Transfer the dough to a floured surface and divide into 6 equals portions and shape each one into a diamond. Place the portions of dough on the prepared baking sheet and using a razor blade or a sharp knife, score the top of each piece of dough.
Place in the oven and immediately spray with water. Bake for 12-15 minutes until the dough has risen. To check doneness, flip a bun and tap the bottom: if it sounds hollow, then it’s done! Place the buns on a wire rack to cool completely.
Buns are best on the same day, but they’ll keep for up to 3 days wrapped in a clean towel or stored in a dry airtight container at room temperature.