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.
- 1 1/2 cup strong flour (200 g)
- 1 cup chestnut flour (100 g)
- 3 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 cup water, lukewarm
- 9 g fresh yeast, or 3 g dry instant yeast
- 1/3 cup dark chocolate chips or chunks
- 1/4 cup roasted hazelnuts
- 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.
Keywords: buns, chocolate buns, bread, chocolate bread, cocoa, cocoa bread, chocolate, french bread, baking