Dairy Farmers of Ontario brings us this delicious recipe for Chocolate Espresso Buns. These soft, braided buns are filled with luscious hazelnut chocolate and finished with a glossy, espresso-kissed glaze. With tender dough, rich chocolate, and a subtle coffee note, they make an irresistible treat for breakfast or an indulgent afternoon snack—elegant enough to impress, yet simple to enjoy.
Chocolate Espresso Buns
Serves 9
Ingredients:
For Dough
- 2¾ cups all-purpose flour
- 3 tbsp granulated sugar
- 2¼ tsp instant dry yeast
- ¾ tsp salt
- ¾ cup local whole milk, lukewarm
- 1 large egg
- 4 tbsp Ontario unsalted butter, softened and cubed
For Chocolate Filling
- Hazelnut spread, as needed (about ½ cup or just enough to spread a thin, even layer)
For Brown Sugar Espresso Glaze
- ¼ cup brown sugar
- ¼ cup water
- ½ tsp instant espresso powder
Directions:
For Dough
- In a large bowl (or stand mixer with dough hook), combine all-purpose flour, sugar, yeast, and salt.
- Add lukewarm milk and egg. Mix until the dough begins to come together.
- Add cubed butter gradually and knead until the dough is smooth and elastic (about 10–12 minutes by machine or 15 minutes by hand).
- Form the dough into a ball, place in a greased bowl, cover, and let rise until doubled in size (about 1 to 1.5 hours).
For Filling – shape and bake
- Remove dough from fridge and transfer to a lightly floured work surface.
- Roll the dough into a 40x40cm rectangle.
- Spread out the chocolate filling.
- Grab a side of the dough and fold down to cover ⅔. Next, fold the remaining ⅓ over the top.
- Divide into 9.
- Divide each strand into 4 and braid.
- Arrange in large muffin liners.
- Proof for 30 minutes.
- Bake at 180C/350F for 12-15 minutes.
For Espresso Glaze
- While the buns are baking, combine brown sugar, water, and espresso powder in a small saucepan.
- Heat over medium heat until the sugar dissolves and it forms a light syrup (about 3–5 minutes).
- Brush the glaze over warm buns as soon as they come out of the oven.
