Go Back

Double Chocolate Soft Buns (Çikolatalı Poğaça)

These bakery-style Turkish pastries are incredibly soft, airy, and stuffed with double the chocolate. A perfect treat for breakfast or tea time!
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 55 minutes
Servings: 10 people
Course: Snack
Cuisine: Turkish
Calories: 516
Ingredients Equipment Method Video Notes

Ingredients
  

For the Dough
  • 1.5 cups Warm milk
  • 1 packet Active dry yeast
  • ¼ cup Granulated sugar
  • ½ cup Vegetable oil
  • 1 large Egg (room temperature)
  • 1 pinch Salt
  • 4 cups All-purpose flour (add gradually)
For the Filling & Topping
  • 1 cup Semi-sweet chocolate chips
  • ½ cup Chocolate hazelnut spread (like Nutella)
  • 2-3 tbsp Milk
  • Powdered sugar (for dusting)

Equipment

  • Large Mixing Bowl: For kneading the dough.
  • Dough Scraper: To help handle the soft dough.
  • Baking Sheet & Parchment Paper: To prevent sticking and ensure even browning.
  • Pastry Brush: For applying the egg wash.

Method
 

  1. In a large mixing bowl, combine the warm milk, yeast, and sugar. Cover and let it sit for 10-15 minutes until it becomes bubbly and active.
    A glass bowl with warm milk, yeast, and sugar becoming bubbly and active.
  2. Add the vegetable oil, the egg, and that tiny pinch of salt. Whisk until well combined.
    Whisking vegetable oil, egg, and the yeast mixture in a large mixing bowl.
  3. Start adding the flour cup by cup. Knead by hand or with a mixer. The goal is a soft, slightly sticky dough. Don't over-flour it, or your buns won't be fluffy!
    Adding flour to the bowl and kneading a soft, slightly sticky dough by hand.
  4. Cover the bowl with plastic wrap and a warm cloth. Let it rise in a draft-free spot for 1 hour until doubled in size.
    Proofed pastry dough that has doubled in size in a bowl covered with plastic wrap.
  5. Gently deflate the dough. Pour in the chocolate chips and knead just enough to distribute them evenly.
  6. Divide the dough into 10 or 12 equal pieces. Roll them into smooth balls and place them on a tray lined with parchment paper.
  7. rush the tops with a little milk. Cover and let them rest on the tray for another 20 minutes. This is the secret to that "bakery" lift!
  8. Preheat your oven to 180°C (350°F). Bake for 20-25 minutes or until the tops are beautifully golden brown.
  9. Once cooled slightly, use a piping bag to inject chocolate spread into the center of each bun. Dust with powdered sugar for that professional finish.
    Injecting chocolate spread into the baked bun and dusting it with powdered sugar

Video

Notes

For extra soft buns, make sure the milk is warm but not hot (about 100–110°F / 38–43°C). Hot milk can kill the yeast and prevent the dough from rising properly.