Chocolate bun from yeast dough



400 g plain flour
140 g butter
70 g sugar
20 g fresh yeast
180 ml milk
2-3 eggs
1/2 vanilla pod
pinch of salt


160 g 70% Carla dark chocolate
150 g butter
90 g sugar
3 spoons Carla cocoa powder
1 teaspoon cinnamon
1/2 vanilla pod


First we prepare the dough to make it rise. Heat the milk in a pot, we need it moist, but not hot! Crush the yeast in a small bowl, add a teaspoon of flour and sugar and pour about 60 ml of moist milk. Mix the smoothing and let the heating rise to the heating (it will take 10-15 minutes). In a larger bowl, mix the sifted flour with sugar, grains from one pod of vanilla and a pinch of salt and mix thoroughly, creating a hole in the middle, into which we put eggs, finished yeast and about half of the remaining milk. If we do not have a robot that would process the dough for us, let's start processing the dough from the middle using a wooden spoon and add milk as needed, but the dough should be rather stiffer. After processing the dough, we will gradually add softened butter and knead it into the dough. We can tell if the dough is properly kneaded by its smooth and elastic appearance, cover it with a clean cloth and leave it to rise in a warm place (until the dough doubles in volume - approx. 40-60 minutes).

While the dough is rising, we will prepare the filling. Melt the chocolate with butter on a water bath, after the mixture has melted and is smooth, transfer the bowl from the water bath outside and mix in cocoa, vanilla, sugar, cinnamon and mix thoroughly.

After the dough has risen, we punch the dough in the middle of the dough to expel the excess gases and roll out the dough, knead and roll it into a rectangle about 40 cm by 20 cm. Now we spread the dough with the prepared filling (we hide the part to spread one half of the roll), leave the edges free and rub them with water. From the wider side, let's start rolling carefully into a long roll. Cut the long roll in half, spread one half of the roll with the rest of the filling. We place the cross untrimmed on the smeared roll. Swap the ends on each side once or twice to get a spiral braid. Wipe the sandwich pan with butter and fill with baking paper. We put the tangled bun into a mold and cover it with a cloth and let it soak in a warm place for about half an hour.

Brush the egg on top of the bun before placing it in the oven. Bake for about 60 minutes until the bun is beautifully baked until golden. After pulling out, wait 5 minutes and put the bun on the grid. Let it cool and serve sliced.

TIP: It is possible to pour one of our toppings over the cooled bun, the white topping is excellent for that.

  • 2 hours - Carla 2 hours
  • Medium - Carla Medium

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