Ingredients:

  • 1 cup warm milk (240ml)
  • 2 1/4 tsp active dry yeast (7g)
  • 1/4 cup granulated sugar (50g)
  • 4 tbsp unsalted butter, melted (56g)
  • 1 large egg
  • 3.25 cups bread flour (410g)
  • 1/2 cup unsweetened cocoa powder (45g)
  • 1 tsp fine sea salt (6g)
  • 1 cup semi-sweet chocolate chips (170g)
  • 2 tbsp melted butter (28g)
  • 1 tbsp honey (21g)

Instructions:

  1. Combine warm milk, sugar, and yeast in a mixing bowl. Stir gently and let it sit for 5–10 minutes until the surface becomes foamy.
  2. Whisk in the melted butter and egg. Gradually stir in the cocoa powder and salt, followed by the flour one cup at a time.
  3. Knead the dough on a floured surface for 5–7 minutes until it is smooth and tacky, but no longer sticking to your fingers.
  4. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm, draft-free area for about 60 minutes, or until it has doubled in size.
  5. Punch down the risen dough to release air. Roll it into a rectangle (approx. 12x8 inches) and sprinkle chocolate chips evenly across the surface.
  6. Roll the dough tightly into a log and slice into 10 even rounds.
  7. Place buns on a parchment-lined sheet and let them rise for another 30 minutes.
  8. Bake at 350°F (175°C) for 20–25 minutes until the buns feel springy to the touch.
  9. Brush the buns with the butter-honey mixture immediately after removing from the oven.