Gerrman Chocolate Buns Recipe (Schokobrötchen)

Step 1

Combine the cup of warm milk with the yeast and set aside until ready.

Step 2

Using the stand mixer's bowl, combine flour, sugar, salt, and vanilla sugar --- use the paddle attachment to mix.

Step 3

Add the yeast mixture, beaten egg, and softened butter, then continue mixing until you see a dough starting to form.

Step 4

Switch to the dough hook attachment and continue mixing until you get a smooth dough.

Step 5

Form the dough into a ball and place it in an oiled bowl.

Step 6

Cover with a clean kitchen cloth and set aside for about 90 minutes, or until it doubles in size.

Step 7

Uncover the dough and punch it in the middle to deflate.

Step 8

Transfer the dough to a flat surface and use a rolling pin to flatten it into about 12-inch x 9-inch in size --- it's completely fine if the shape is not perfect.

Step 9

Scatter most of the chocolate chips (leave 2 tablespoons for later) on top of the dough.

Step 10

Roll the chocolate buns dough into a log, starting from the longer end, then divide it into 12 equal portions.

Step 11

Form each portion into a roll, then place it on top of a baking tray lined with a baking sheet.  Make sure you leave enough space between each bun.

Step 12

Place the remaining chocolate chips on top of each bun.

Step 13

Cover the chocolate chip buns with the kitchen towel and set aside for at least 30 minutes, just enough time for the dough to puff up a bit.

Step 14

When the chocolate bread rolls are almost ready, preheat your oven to 180°C (350°F).

Step 15

Prepare the egg wash by combining the remaining egg with two tablespoons of milk.

Step 16

Uncover the chocolate chip buns and brush each one with the egg wash.

Step 17

Place the chocolate buns in the middle of the oven for about 25 to 30 minutes, or until they turned golden.

Step 18

Set aside for at least 10 minutes to cool, then serve.