Chocolate Buns

The “pudding starter” (Tangzhong / Brühstück):
We pre-cook part of the flour with milk into a starchy paste—something between a pudding and a roux. This gelatinises the starch so it traps water like a sponge. The dough can hold more liquid without becoming sticky, which means a moister crumb that stays soft for days.
Dual-fat system:
Olive oil keeps the crumb supple; yogurt butter adds buttery aroma with less saturated fat. Together they lubricate the dough so it feels rich but not greasy.
Balanced sweetness:
Muscovado brings flavour depth; the erythritol–sucralose blend trims sugar points without dulling taste.
Spelt instead of wheat → Spelt is an ancient grain with a delicate, slightly nutty flavor and is easier to digest than modern wheat. It absorbs less water, leading to a naturally moist and tender crumb. Unlike wheat, spelt is less likely to increase inflammatory markers and has a lower glycemic index, making it a gentler option for blood sugar. Spelt represents a return to a more original, “clean” cereal grain.
Psyllium husk:
Natural fibre that binds moisture and slows staling while boosting fibre content for the Nutri-Score. You can’t taste it, but it keeps the crumb bouncy.

Prep Time 30 mins

Cook Time 19 mins

Rest Time 2 hrs

Total Time 2 hrs 49 mins

Category: Bread & Brioche

Difficulty: Intermediate

Cooking Temp: 160 C

Servings: 7

Calories: 317 kcal / 100g

Description

Deliciously moist and fluffy German-style chocolate buns (low calorie, full flavor)

Ingredients:

Tangzhong (pre-gelatinized starter)

Dough

Chocolate & finish

Instructions:

1. Cook the tangzhong

2. Combine the dough base

4
In a mixing bowl, combine 450 g flour, muscovado, sweetener, milk powder, psyllium husks, baking powder, and salt.
5
Add the olive oil and mix lightly so the flour looks moistened and clumpy.
6
Crumble in the fresh yeast, pour in 70 g cold milk and let the yeast dissolve sightly.
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Add tangzhong and vanilla.
8
Mix just until the ingredients come together well; rest 5 minutes to hydrate.

3. Knead and first rise

9
Knead on low speed (or by hand) while adding the soft yogurt-butter in small pieces.
10
Continue kneading 4–6 minutes until the dough is smooth, elastic, and slightly tacky.
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Cover and let rise 60–90 minutes at 24–26 °C, until about 70 % larger.
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4. Making the buns
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Gently fold in the chopped bittersweet chocolate like an envelope. Distribute without smearing.
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Portion into ca. 7 pieces and loosely shape into a smooth ball.
15
Place seam-side down on a parchment-lined tray.
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5. Final proof & bake
17
Brush with egg wash and proof ca. 60 minutes at 26–28 °C, until puffy and light to the touch.
18
Preheat the oven to 160 °C fan (convection).
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Bake ca. 19 minutes until golden.
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If baking them for the first time, open one bun to check if the dough in the center is cooked. If not, keep them in for another 5-10min at 100°C (all depends on oven).
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6. Cool & store
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Cool on a rack 20 minutes before eating.
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Store airtight once cool.

Nutrition Facts

Servings 7

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Positive: High fiber, moderate protein, low saturated fat

Neutral: Moderate energy density, low sodium

→ Healthy balance for a sweet yeast pastry.