Dark Chocolate Buns

Every loves chocolate right? And everyone loves bread. So, what about combining it to make a bomb recipe? Yep, these Dark Chocolate Buns are a perfect way to satisfy a chocolate and bread craving.

The beautiful thing about this recipe is that it isn’t so sweet like most chocolate desserts. Chocolate actually has a beautiful bitterness and deep flavor that is, often, disturbed and covered up by sugar and other flavors. My goal with this recipe was to allow the chocolate to shine through.

Let’s look at the ingredients:

The bread flour cannot really be replaced. Since we took out some flour and replaced it with cocoa powder, we need a stronger type of flour to maintain a chewy texture. Cocoa powder does not have any gluten or ability to create chew, so we need the bread flour.

For the cocoa powder, make sure you are using high quality cocoa powder that is produced ethically. There are still issues regarding the harvest and labor forced behind producing cocoa products, so if you can find a brand of cocoa powder that specifically states their ethical practices, use theirs!

Instead of oil, you could also use coconut oil or vegan butter. Either would work. The point is that every bread needs a type of fat. Fats are also referred to as shortenings because they shorten the strands of gluten making for a softer and fluffier bread.

I had these for breakfast and I definitely appreciate that. They are great with peanut butter or just on their own!

To reheat this chocolate buns, spray the buns with a little water and then bake at 350 degrees F for 10 minutes or until soft. Microwaving yeast bread will make the texture super chewy and weird.

5 Word Summary:

Chocolate

Fluffy

Vegan

Dairy-free

6 ingredients (only!)

If you like fluffy bread or chocolate (or both!), check these recipes out:

Fluffy Vegan Brioche Bread

The Purple Sticky Rice Loaf

Bakery Style Chocolate Muffins

Chocolate Orange Brownie Bites (no added sugar)

Dark Chocolate Buns

These buns are super chocolatey and fluffy making for the best treat (or breakfast)! These are also vegan and dairy-free.

Course Breakfast
Cuisine American
Keyword bread, buns, chocolate, dark chocolate, yeast bread
Prep Time 20 minutes
Cook Time 20 minutes
Proofing time 1 hour
Total Time 1 hour 40 minutes
Servings 6 buns
Calories 200 kcal

Ingredients

  • 1 1/2 tsp instant yeast
  • 1/2 cup lukewarm water
  • 1 1/2 cup bread flour
  • scant 1 cup cocoa powder
  • 1/2 cup granulated sugar
  • 4 tbsp neutral oil 1

Instructions

  1. In a large bowl (or the bowl of an electric mixer), combine the yeast and lukewarm water. Allow to proof for 5 minutes.
  2. Once proofed, add the rest of the ingredients. Mix on medium speed until fully combine. Knead for 10-15 minutes or until the dough easily forms a ball and doesn't stick to your fingers.
  3. Cover the bowl with a damp cloth or paper towel and allow to rest in a warm place for 1-1.5 hours.
  4. Once doubled in size, roll onto a lightly floured surface. Cut into 6 even pieces and form until a roll shape (or any shape you want!).
  5. Allow to proof on a baking sheet lined with parchment paper for another 20 minutes.
  6. Bake at 350 degrees F for 20 minutes or until a light crust forms on the outside. Tap it with your nails, and if it sounds a bit hollow, it should be done. Since this dough is quite dark, you cannot really check this bread by looks.
  7. Allow to cool slightly and enjoy! This will stay in the fridge for about a week.
  8. To reheat this chocolate buns, spray the buns with a little water and then bake at 350 degrees F for 10 minutes or until soft. Microwaving yeast bread will make the texture super chewy and weird.

Recipe Notes

  1. I used avocado oil, but vegetable, light olive, canola, coconut, etc. all work.

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