Double Chocolate Buns with Pistachio Cream
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Rolling Pin
- 2 sheet pans
- Small saucepan
- Food processor or immersion blender
INGREDIENTS
- 1¼ cups/300 grams pistachio spread
Dough:
- 7¾ cups/1 kilogram all-purpose flour
- 2 large eggs
- ¾ cup/140 grams sugar
- 2¼ cups/540 grams cold whole milk
- 2 tablespoons/20 grams instant dry yeast or 2 cubes/50 grams fresh yeast
- 14 tablespoons/200 grams cold unsalted butter, cubed
- 2 teaspoons flat fine salt
Filling:
- 3½ ounces/100 grams dark or milk chocolate
- 7 tablespoons/100 grams unsalted butter
- ½ cup/50 grams unsweetened cocoa powder, sifted
- ¾ cup/150 grams sugar
- 1¼ cups/300 grams Nutella
Syrup:
- ½ cup/100 grams sugar
- ½ cup/120 milliliters water
INSTRUCTIONS
- In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), combine the flour, eggs, sugar, milk, and yeast. Mix until a rough dough forms. Begin kneading, gradually adding the cold butter cubes. Once incorporated, add the salt and knead for 12 to 15 minutes until the dough is smooth and elastic.
- Cover and let the dough rise until it increases in size by at least one-third. For best flavor and handling, refrigerate the dough overnight, covered.
- In a small saucepan, melt the chocolate and butter over low heat. Remove from heat and whisk in the cocoa powder and sugar. Stir in the Nutella, then blend until smooth using an immersion blender or food processor. Let cool to room temperature.
- In a small saucepan, bring the sugar and water to a simmer over medium heat until the sugar dissolves and the syrup becomes slightly thick and sticky. Let cool to room temperature.
- Line two sheet pans with parchment paper. Divide the dough in half. On a lightly floured surface, roll one portion into a large rectangle about ¼ inch thick. Spread an even layer of cocoa filling over the surface. Fold the dough in half lengthwise with the seam underneath. Rotate 90 degrees so the sealed edges face you.
- Roll the folded dough out gently. Spread ½ cup/150 grams pistachio spread down the center and Nutella along both outer edges. This creates a beautiful chocolate-pistachio contrast in every swirl. Slice into long strips and roll each strip into a tight bun.
- Transfer the buns to the prepared baking sheets, spacing them out to allow for rising. Cover with a clean towel and let rise until increased in size by about 60%, 45 to 60 minutes.
- Preheat the oven to 320°F (160°C), using convection if available.
- Bake for 30 to 35 minutes, or until the buns are golden brown. While still hot, brush with room-temperature sugar syrup—just enough to give a glossy finish without soaking the buns. Serve warm.
MY NOTES
FAQ
Can the dough for be made ahead and frozen?
Yes! After the first rise, punch down the dough, shape it into a ball, and wrap it tightly in plastic wrap, then place it in a freezer-safe bag. It can be stored frozen for up to 2 months. To use, thaw the dough overnight in the refrigerator, then let it come to room temperature and complete a second rise before rolling and shaping. Freezing may slightly affect yeast activity, so ensure the dough becomes fully pliable and active before continuing with the chocolate buns recipe.
What is the best way to store leftover chocolate buns?
The buns should be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but reheat before serving to restore softness. To reheat, place the buns in a 300°F (150°C) oven for about 5–7 minutes or microwave for 15–20 seconds. Avoid storing them uncovered, as this causes the buns to dry out. If the buns have been brushed with sugar syrup, that will help retain moisture, but proper storage is still essential to keep the buns soft and fresh.
How do I keep chocolate buns soft after baking?
Brush them with sugar syrup while they’re still warm, then let them cool completely on a wire rack before storing in an airtight container. The syrup seals in moisture and adds a glossy finish. Once cooled, avoid refrigerating unless necessary, as the fridge can dry them out. Wrapping individual buns in plastic wrap before placing them in a container helps retain their softness.
Can chocolate buns be made without Nutella?
Yes, by using a homemade chocolate spread or simply relying on the cocoa filling and chopped chocolate. You can substitute Nutella with a ganache made from chocolate and cream, a thick chocolate custard, or even a chocolate tahini blend for a different flavor. If omitting Nutella, make sure the filling still has enough fat and sweetness to maintain the soft texture and rich flavor profile of traditional chocolate buns. Adjust the consistency so it’s thick enough to spread without leaking out during rolling and baking.
What kind of yeast works best for this recipe?
Both instant dry yeast and fresh yeast work well for chocolate buns, but instant dry yeast is more convenient and shelf-stable. It can be mixed directly into the dry ingredients without needing activation. Fresh yeast, while effective, requires dissolving in liquid before use and has a shorter shelf life. For consistent results and ease of use, many bakers prefer instant yeast, especially when preparing enriched doughs like those used for chocolate buns. Always ensure your yeast is active by checking expiration dates and watching for signs of dough rising properly during proofing stages.
Is it possible to make the buns gluten-free?
Sure, but it requires careful substitution and recipe adjustment. Use a gluten-free all-purpose flour blend that includes stabilizers like xanthan gum or guar gum to replicate the structure of wheat flour. Enriched doughs can be more challenging to replicate gluten-free because they rely on gluten for elasticity and rise, so extra hydration and longer mixing times are often needed. Expect a slightly different texture—less chewy and more crumbly. Monitor proofing closely and consider baking in a muffin tin or pan to help the gluten-free chocolate buns hold their shape.
