Double Chocolate Soft Buns (Çikolatalı Poğaça)
516kcal
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
- 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.
- Add the vegetable oil, the egg, and that tiny pinch of salt. Whisk until well combined.
- 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!
- 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.
- Gently deflate the dough. Pour in the chocolate chips and knead just enough to distribute them evenly.
- Divide the dough into 10 or 12 equal pieces. Roll them into smooth balls and place them on a tray lined with parchment paper.
- 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!
- Preheat your oven to 180°C (350°F). Bake for 20-25 minutes or until the tops are beautifully golden brown.
- 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.
Nutrition
Calories516kcalCarbohydrates64gProtein9gFat25gSaturated Fat11gPolyunsaturated Fat7gMonounsaturated Fat5gTrans Fat0.1gCholesterol25mgSodium39mgPotassium291mgFiber4gSugar22gVitamin A101IUVitamin C0.01mgCalcium87mgIron4mg
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.