These Chocolate Swirl Buns are a delightful treat, perfect for any occasion. The soft, fluffy dough combined with a rich cocoa filling creates a heavenly experience in every bite. This recipe brings back memories of cozy afternoons spent baking with family, filling the house with the irresistible aroma of chocolate and freshly baked bread. The shiny, soft finish from the vanilla milk glaze adds the perfect touch to these indulgent buns.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dissolve the yeast in 100 ml lukewarm milk with a little sugar and let it foam.
In a large bowl, combine the flour, the rest of the sugar, and salt.
Add the yeast mixture and most of the remaining milk. Start kneading.
Pour in the melted (but not hot) butter as the last step while kneading. If the dough feels too sticky, add a little extra flour until it only barely sticks to your hands.
Let the dough rise for 30 minutes, knead again, and let it rise another 30 minutes.
Beat the butter until fluffy, then mix in the cocoa and sugar for 1–2 minutes until smooth.
Roll out the dough into a rectangle and spread with the cocoa filling.
Roll it up tightly and cut into 2 cm thick slices.
Place on a parchment-lined tray and let rest another 20 minutes.
Heat 200 ml milk with the sugar and vanilla sugar, then brush the rolls before baking.
Bake at 180°C (356°F) for about 25 minutes.
Once out of the oven, brush again with the vanilla milk mixture for a shiny, soft finish.
Ensure the milk used for dissolving the yeast is lukewarm, not hot, to avoid killing the yeast.
If the dough feels too sticky, add a little extra flour gradually until it reaches the right consistency.
For a richer flavor, you can add a pinch of cinnamon to the cocoa filling.
Letting the buns rest before baking helps them rise further and become fluffier.
Brush the buns with the vanilla milk mixture immediately after baking for a glossy finish.
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute fresh yeast with dry yeast. Use about 16 g of dry yeast as a replacement.
Can I prepare the dough in advance?
Yes, you can prepare the dough a day in advance and let it rise in the refrigerator overnight. Bring it to room temperature before proceeding.
Can I freeze the buns?
Yes, you can freeze the baked buns. Let them cool completely, then store them in an airtight container or freezer bag. Reheat before serving.
What can I use instead of vanilla sugar?
If you don't have vanilla sugar, you can use regular sugar and add a few drops of vanilla extract to the milk mixture.
How do I know when the buns are fully baked?
The buns are done when they are golden brown on top and sound hollow when tapped on the bottom.
Hi, I’m Viki, the face behind thecozycrumb. I’ve always believed that food is more than just fuel -it’s joy, comfort, and creativity rolled into one. On my blog, you’ll find a mix of wholesome recipes, sweet bakes, and everyday kitchen experiments made with love (and a little curiosity). Whether you’re here to try something new, find a healthier twist on a classic, or simply enjoy the cozy magic of baking, I’m so glad you stopped by. Grab a spoon, a whisk, and let’s create something delicious together!
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