Easy Chocolate Buns (Schokobrötchen)

These chocolate buns are so fluffy, light and moreish that they are one of our kids' favourite snacks (and the adults too). A popular bakery treat in Germany, these buns filled with chocolate chips (affiliate link) are easy to bake at home. They are also great for breakfasts or brunches. You can prepare them the evening before and bake fresh buns in the morning. 

Origins of these Chocolate Buns (Schokobrötchen)

This chocolate bun recipe originates from Germany. There they are called “Schokobrötchen” which literally translated means “chocolate bread rolls”. 

Most Germans will associate these chocolate bread rolls with their school days. Kids will pick them up at the bakery on their way to school, or buy them at the cafeteria. They are also a welcome addition to a packed lunch on day trips out. These are also my memories of these chocolate chip buns, as I grew up in Germany in the 90s.  

You don’t need a German bakery to get your hands on these fluffy chocolate rolls … they are simple to make at home. They are a variation of a German popular German yeast bread called Hefezopf. This is a chocolate yeast bread, separated into individual rolls.

How to make chocolate buns

This recipe is based on a simple yeast bread roll dough with chocolate chips (affiliate link). The steps are pretty easy, though you need to factor in enough time for the dough to rise. This is a small price to pay considering the joy these chocolate sweet rolls bring. 

Ingredients yield about 10 buns:

• 7 g / 0.2 instant yeast (one packet or 2 tsp) 
• 60g/ 2.10 oz sugar 
• 500 gr / 17.6 oz flour (and some extra in case your dough gets too sticky) – use Germany flour type 405, UK plain flour and USA pastry flour. 
• 80 gr / 2.11 butter (at room temperature)
• 1 medium egg (at room temperature) 
• A pinch of salt 
• 250 ml / 8.5 fl oz lukewarm milk
• 150 gr /5 oz chocolate drops (use special baking ones as normal chocolate will melt)

To decorate

• 1 egg yolk 
• 1 tablespoon milk

Chocolate Bun Recipes Steps

1. To activate the yeast – stir the yeast into the lukewarm milk. (The milk should not be warmer than 40 degrees). Leave to rest for 10 minutes. You should see little bubbles forming at the surface. 
2. In a large bowl combine the flour, sugar, butter, egg, salt and yeast-milk mixture. Using a hand- or stand mixer with a dough hook, mix the ingredients to a thick dough. You can also use your hands to knead the dough. Knead for at least 5 minutes. Should your dough be too sticky you can add a little more flour. 
3. Form the dough into a ball and place it in a bowl. Cover the bowl with a tea towel. Leave to rise in a warm place for at least an hour. After this time the dough should have roughly doubled in size. 

4. Remove the dough from the bowl and knead it again for a couple of minutes. Save about 2 tablespoon of chocolate drops to decorate the top later. Try to flatten the dough (see picture) and cover it with chocolate drops. Knead in the chocolate drops. You do not want to knead the dough for too long, as your hands will be warm. Also, kneading for too long might cause the chocolate to melt. 
5. Shape the dough into a thick roll and then cut off about 10 parts and roll them with your hands into round bread roll shapes. I weigh my rolls individually to make sure they are of roughly equal weight.  Now press the remaining chocolate drops onto the top of the buns to decorate.  
6. Place them on a baking tray lined with parchment. Cover with a tea towel and leave to rise for a further 30 minutes. 
7. In the meantime mix the tablespoon of milk with the egg yolk. Preheat your oven to 180 degrees.
8. After 30 minutes brush the buns with the egg-milk mixture. 
9. Bake in the oven for about 20-25 minutes, depending on your oven. Best check them after 20 minutes. Prick with a skewer, if it comes out clean they are done. 
10. Leave to cool before consuming. 

Recipe Variation: Overnight Chocolate Buns 

You can follow the above recipe until step 6. Then place it on a lined baking tray and cover. Place the baking tray in the fridge and leave it to rise for between 10-12 hours. Make sure to acclimatise the buns at room temperature before baking. 

Storage Instructions

Store the chocolate chip buns in an airtight container. They stay fresh between three to four days. I like to bake them the night before and enjoy them the next morning with a cup of coffee.  

Can I freeze chocolate buns? 

Yes, these simple buns are suitable for freezing. Defrost them at temperature. If you like you can slightly rewarm them in the oven before serving. 

• German Rye Bread
• Flammkuchen - German Pizza
• German Easter Bread
• Hefezopf - Braided Bread
• Berliner Donut

Recipe