Chocolate sweet rolls with nuts
Recipe for chocolate yeast buns rolled with nuts
Today I invite you to try chocolate sweet rolls with nuts. These fluffy chocolate buns, rolled with chocolate-nut cream and sprinkled with nuts, are a perfect combination of chocolate delight and crunchy pleasure. Ideal for a sweet break during the day – especially with a cup of coffee. You must try them!
Table of contents
Chocolate sweet rolls with nuts step-by-step recipe
If you like yeast cakes and chocolate cakes, you must try this combination of flavors.
Chocolate yeast buns with nuts recipe with video
Składniki
ingredients for chocolate yeast dough
- 15 g yeast (fresh)
- 1 teaspoon sugar
- 125 ml milk (lukewarm)
- 300 g wheat flour – all-purpose (- 2 cups)
- 10 g dark cocoa (- 2 level tablespoons)
- 0.5 teaspoon salt
- 50 g sugar (- 1/4 cup)
- 1 egg (size L)
- 40 g butter (softened)
ingredients for chocolate bun filling
- approx 75 g chocolate-nut spread (Nutella type)
- approx 100 g nuts (chopped)
ingredients for chocolate glaze for buns
- 150 g powdered sugar (- 1 cup)
- 1 tablespoon dark cocoa
- approx 30 ml milk (- approx 3 tablespoons – until desired consistency)
Instrukcja
How to make chocolate yeast dough
- Mix the yeast with sugar, add lukewarm milk, stir, cover and set aside for about 20 minutes in a warm, draft-free place.15 g yeast, 1 teaspoon sugar, 125 ml milk
- Meanwhile, add flour to the mixer bowl, add cocoa, salt, butter and egg.300 g wheat flour – all-purpose, 10 g dark cocoa, 0.5 teaspoon salt, 50 g sugar, 1 egg, 40 g butter
- Pour in the risen yeast starter.
- Knead a smooth dough, cover the bowl with cling film or a kitchen towel and set aside for about an hour to rise.
- After this time, take the dough out onto a lightly floured surface and lightly knead.
- Roll out the dough into a thin sheet (about 0.5 cm thick).
- Spread the top of the dough with chocolate-nut spread.approx 75 g chocolate-nut spread
- Sprinkle the dough with chopped nuts – you can leave some of them for the end to sprinkle on the glazed buns.approx 100 g nuts
- Roll up the dough along the longer side into a log.
- Cut the dough into about 8 buns.
- Arrange the buns in a larger buttered and floured baking dish and cover with cling film – set aside for about 30 minutes to puff up.
- Bake the risen chocolate buns in an oven preheated to 170 degrees (fan-assisted) for about 20 minutes.
- Remove the buns from the oven and place them on a wire rack.
- Mix powdered sugar with cocoa and milk – stir into a smooth glaze.150 g powdered sugar, 1 tablespoon dark cocoa, approx 30 ml milk
- Spread the still hot buns. Finally, you can sprinkle them with the reserved nuts.
Film
Uwagi
Wartości Odżywcze
Chocolate yeast buns with nuts – notes
It’s just that with the arrival of autumn, I have a greater craving for sweet yeast cakes. Still warm, drizzled with sticky icing and warming with their taste, they are the perfect dessert for me then. Recently I baked aromatic cinnamon buns and that started my autumn yeast baking :)
This time I prepared a simple, wonderfully fluffy chocolate yeast cake, which I spread with sweet chocolate-nut cream and sprinkled with a generous amount of chopped nuts. Finally, chocolate icing and mega chocolate sweet rolls are ready. Divine!
A must-bake for autumn!
Ingredients for chocolate yeast buns and substitutes
I made my chocolate buns from very basic ingredients available in every home and easily bought in any store. Below I list ingredients that can be replaced with other products.
- yeast – I used fresh yeast, which I dissolved with a teaspoon of sugar and lukewarm milk – remember that the milk should be warm, but not hot! Too warm milk can “kill” the yeast and the dough will not rise. Fresh yeast can be replaced with dried instant yeast – one package of about 7 g is enough.
- milk – I used cow’s milk 1.5% fat. You can use any milk here – including plant-based.
- wheat flour – it can be type 450, 500 or 550 flour
- cocoa – I used bitter cocoa, it can be regular or defatted
- chocolate-nut cream – Nutella-type cream, it can be the original cream or a cheaper substitute available in discount stores. If you don’t want to use such a cream, you can melt milk chocolate, cool it down and spread it on top of the rolled chocolate dough.
- nuts – I used pecans here, which I lightly chopped. You can also use hazelnuts – they will add a nice flavor – or walnuts.
How to make chocolate yeast buns – tips
We start preparing the buns by making the chocolate yeast dough. The dough requires rising in several stages.
First – first we prepare the yeast starter and wait about 20 minutes to see if the yeast starts to grow. If nothing happens after this time – the yeast does not increase its volume and does not thicken, it means that a new starter needs to be prepared. There can be several reasons – old yeast, too warm milk, or too cold temperature or drafts in the house.
Second – rising of the yeast dough – the dough rises until it doubles its volume, usually taking about an hour – if the dough is warm and without drafts. If it’s cool in the house or kitchen, I recommend putting the bowl with the dough into the oven – I even turn it on to 30 degrees. In such conditions, the dough rises quickly and very nicely.
Third – rising of the yeast buns. After preparing the buns, it’s worth covering them with cling film or a kitchen towel and leaving them in a warm place for about 30 minutes. During this time, the buns will grow and puff up. Thanks to this, the sweet rolls will be wonderfully fluffy and light after baking.
I arranged my chocolate buns in a baking dish approximately 20/30 cm in size – but you can use whatever you have at home – I arrange the buns with a little space so they have room to rise.
How long to bake chocolate sweet rolls with nuts?
I baked my buns in convection mode (temperature 170 degrees – middle rack) for 20 minutes – after this time the buns were nicely baked, with a soft center. I placed the buns in a preheated oven.
If you have little time for the buns to rise before baking, you can put them in a cold oven and only then turn on the heat – then the baking time is about 30 minutes. While the oven heats up, the chocolate buns will have a chance to rise a bit more.
When to glaze chocolate buns with icing?
It’s best to glaze the buns shortly after baking. Then the icing will slightly melt from the warmth of the buns and envelop them more with its sweetness :)
If you want, instead of icing, you can spread the buns with melted chocolate – they will also be delicious!
I hope that these chocolate sweet rolls with nuts will appeal to you and your loved ones and that you will bake them often.
Let me know in the comments how you liked them.
How to store chocolate yeast buns?
As with yeast cakes, the buns are best eaten on the first day. If you don’t eat them all, it’s worth storing the remaining buns in an airtight container to prevent them from drying out.
It’s nice to briefly warm up the buns in the microwave the next day, then the sweet rolls will regain their softness and fluffiness.
Recommended sweet roll recipes
Be sure to try my other recipes for delicious yeast cakes. There is a huge selection on the blog, so you will surely find the perfect buns for yourself. Here I recommend, among others, three such recipes:
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Chocolate Yeast Bread Recipe
Today, I invite you to try these delicious, sweet, and wonderfully crunchy chocolate yeast rolls, swirled with chocolate-hazelnut cream and chopped nuts. After baking, I brushed my chocolate rolls with a sweet chocolate glaze and topped them with even more nuts.
The result is incredibly tasty and richly chocolatey sweet buns, perfect for a snack or even a decadent breakfast. While these rolls are fantastic on their own, they are even better paired with a warming tea, aromatic coffee, or a mug of sweet cocoa.
Be sure to check out my detailed step-by-step recipe with photos and a short preparation video, and bake this delicious chocolate yeast bread today!
