Chocolate Buchteln are soft, pillowy Austrian yeasted rolls baked snugly together in one pan, each hiding a generous chocolate filling. A delicate golden crust, cocoa-scented dough, and a gooey center make them a dream with coffee or tea.
This recipe gives you reliable ratios, a straightforward mixing method, and step-by-step cues to keep the rolls tender, well-risen, and never dry in the oven.
Ingredients
For the dough
- Milk — 1 cup (250 ml), warm, 86–95°F (30–35°C)
- Active dry yeast — 2 1/4 tsp (7 g)
- Granulated sugar — 1/4 cup + 2 tsp (60 g)
- Vanilla sugar — 2 1/2 tsp (10 g)
- Eggs — 2
- Unsalted butter (melted) — 5 tbsp (70 g)
- All-purpose flour — 3 3/4 cups (450 g)
- Unsweetened cocoa powder — 1/4 cup (20 g)
- Salt — 1/2 tsp (3 g)
For the filling and finish
- Chocolate spread — 1/2 cup + 1 tbsp (180 g)
- Unsalted butter for greasing the pan — 2 tbsp (30 g)
- Unsalted butter for brushing the rolls — 2 tbsp (30 g)
- Confectioners’ sugar for dusting — 2–3 tbsp (20 g)
How to make chocolate buchteln
- Make the sponge: In the warm milk, dissolve the yeast with 1 tbsp of the sugar and let stand 10 minutes until foamy.
- Whisk the eggs with the remaining sugar and the vanilla sugar. Add the sponge and the melted (not hot) butter; mix to combine.
- In a separate bowl, whisk together the flour, cocoa, and salt. Add the dry ingredients to the liquids in 2–3 additions and knead a soft, non-sticky dough (8–10 minutes by hand or 5–6 minutes in a stand mixer with a dough hook).
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 60–75 minutes, until doubled.
- Punch down the dough and divide into 12 equal pieces, about 2.5–2.6 oz (70–75 g) each. Round the pieces into balls and rest 5 minutes under a towel.
- Flatten each piece, add 1–1 1/2 tsp chocolate spread, pinch the seam closed thoroughly, and shape into a tight ball.
- Generously butter an 8×12-inch (20×30 cm) baking pan. Arrange the rolls seam-side down with small gaps between them. Brush the tops with melted butter.
- Cover and proof 30–40 minutes, until the rolls are nearly touching.
- Bake at 356°F (180°C) for 22–25 minutes, until deeply golden. Right out of the oven, brush the tops with butter for extra softness.
- Cool completely on a rack and dust with confectioners’ sugar. Serve warm or at room temperature.
Nutritional values
| Nutrient | Per roll |
|---|---|
| Calories | ≈ 333 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 14 g |
| Carbohydrates | ≈ 45 g |
| Fiber | ≈ 3 g |
| Sugar | ≈ 16 g |
| Sodium | ≈ 180 mg |
| Serving | 1 roll (of 12) |
Serving and storage
Serve Buchteln warm so the filling stays supple. They’re lovely with vanilla sauce, a scoop of vanilla ice cream, or a strong espresso. Store at room temperature in an airtight container for up to 2 days, or freeze for up to 1 month. Reheat 5–7 minutes at 300°F (150°C).
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Tips and variations
- For extra lift, use flour with 11–12% protein and avoid adding excess flour during kneading.
- Filling ideas: thick fruit butter, apricot jam, chunks of dark chocolate, or a lightly sweetened ricotta filling.
- If the tops brown too quickly, tent the pan with foil for the last 5–7 minutes of baking.
- For richer flavor, swap 3 tbsp + 1 tsp (50 ml) of the milk for light cream (20–33%).
- Seal the seams well so the filling doesn’t leak during baking.
Frequently asked questions
- Why isn’t my dough rising well? The milk may have been too hot and damaged the yeast, or the room might be cool. Check that your yeast is fresh and give the dough more time in a warm spot.
- Can I make these without cocoa? Yes. Omit the cocoa and add 2 1/2 tbsp (20 g) more flour for classic light Buchteln.
- How do I avoid dry rolls? Don’t overbake. Use color as your guide and aim for an internal temperature of 201–205°F (94–96°C). Brush with butter right after baking.
- Can I use fresh yeast? Yes. Use 0.7 oz (20 g) fresh yeast and activate it the same way in warm milk with sugar.