Yield: 12 buns


For the dough:
½ cup (120 ml) whole milk, 105-110˚ F
¼ cup (50 grams) granulated sugar
2 tsp. instant (rapid rise) yeast
1 large egg, at room temperature
2 cups (250 grams) all-purpose flour
½ tsp. salt
3 tbsp. (45 grams) unsalted butter, at room temperature

For the filling:
8 oz. (225 grams) bittersweet chocolate, coarsely chopped
¼ cup (50 grams) granulated sugar
½ tsp. ground cinnamon
Pinch of salt
3 tbsp. (45 grams) unsalted butter, at room temperature

To finish:
1 large egg beaten with 1 tbsp. milk or cream

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  • step 1: HideShow Images

    In the bowl of an electric mixer, combine the milk, sugar, and yeast and stir to blend.  Add the egg, flour, and salt, and mix on low speed until a sticky dough begins to form.  Mix in the butter until incorporated.  Using the dough hook, knead on low speed for 10 minutes.  (The dough will still appear loose and quite sticky, but it will firm up as it rises.)

  • step 2: HideShow Images

    Transfer the dough to a bowl greased with butter and cover with plastic wrap or a clean kitchen towel.  Let rise until doubled in bulk, about 1 hour.

  • step 3: HideShow Images

    Meanwhile, make the filling.  Combine the chocolate, sugar, and cinnamon in the bowl of a food processor.  Process in pulses until the chocolate is finely chopped with some parts almost powdery.  Add the butter and pulse again until incorporated.

  • step 4: HideShow Images

    Generously butter the wells of a muffin tin.  Once the dough has risen, turn it out onto a well floured work surface and gently deflate.  Let rest for 5 minutes.  Roll into a very large rectangle, about 12 x 20 inches, sprinkling with flour as needed to prevent sticking.

  • step 5: HideShow Images

    Sprinkle the filling over the surface of the dough.  Tightly roll the dough up into a log, encasing the filling in a spiral pattern.

  • step 6: HideShow Images

    Use a sharp serrated knife to slice the log into 12 equal pieces.  Place each slice into the prepared muffin tin, with the cut side facing up.  Cover loosely with plastic wrap* or a towel and let rise 30 minutes.

  • step 7: HideShow Images

    Preheat the oven to 350˚ F.  Lightly brush the tops of the buns with egg wash.  Bake for 15-20 minutes or until puffed and golden brown.  Transfer to a cooling rack and let cool briefly.  Gently unmold the buns and let cool until just warm.  Serve warm and enjoy!

  • step 8: HideShow Images

    *Though I haven’t yet tried this method yet myself, these can theoretically be made ahead of time.  Prepare as directed up until this point just before the second rise, cover and refrigerate overnight.  They can be baked directly from the fridge the following day, adjusting baking time as needed.