Vegan Chocolate Buns
Super fluffy chocolate rolls for your Sunday breakfast!
What's better than fresh baked yeast rolls for breakfast? That's right - fresh chocolate rolls! For all opponents of the classic raisin rolls, here comes the fluffy version with delicious chocolate chips. And there's really nothing more to say about it, because the delicious pastry speaks for itself. Whether for breakfast, brunch or afternoon coffee, these chocolate buns are always a hit!
For 10 rolls you need:
500g light spelt flour
120ml unsweetened vegetable milk, lukewarm
1 cube of yeast
180g soy yogurt, lukewarm
60g vegan butter or margarine, room temperature
100g vegan chocolate chips
1 tsp. salt
Get the margarine and yeast out of the fridge the night before so that they come to room temperature.
Heat 120ml of vegetable milk and dissolve 1 cube of yeast and 30g of sugar in it.
Let the mixture sit, covered, for about 15 minutes.
Then put 500g of flour in a bowl and mix it with the remaining 40g of sugar, 180g of soy yogurt, 60g of butter, 1 tsp of salt and the yeast milk.
Knead everything into a smooth dough .
Then carefully work in 100g chocolate drops by hand.
Let the dough rise covered for about 1.5 hours.
Divide the dough into 10 equal parts and form round rolls.
Place the dough pieces on a baking sheet with enough space between them and let them rise for another 20 minutes.
In the meantime, preheat the oven to 180°C (350°F) top and bottom heat.
Before the chocolate rolls go into the oven, you can brush them with a little plant milk.
Bake the rolls for about 25 minutes and let them cool down.