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Chocolate Twist Buns

Swirls of decadent chocolate filling are nestled between layers of soft and fluffy simple white bread dough for a delicious treat any time of the day!
Yield 16 buns




  • 2 cups (454g) lukewarm water, about 100℉ (see notes)
  • 2 tablespoons (25g) extra virgin olive oil (or soft butter)
  • 2 teaspoons (12g) fine sea salt
  • 1 tablespoon (10g) granulated sugar
  • 5 cups (600g) bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons  Platinum Yeast


  • 8 ounces baking chocolate (60-70% cacao)
  • 1 stick (113g) unsalted butter
  • 1/2 cup (57g) confectioners' sugar
  • 1/4 cup (21g) Dutch cocoa powder

Simple Syrup

  • 1/2 cup (113.5g) water
  • 1/2 cup (99g) granulated sugar
  • 1/2 tsp (2g) vanilla


  • In a large mixing bowl, add the water, olive oil, salt, and sugar.
  • Add the flour to separate bowl and then the yeast. Stir/whisk to combine. Add to the water mixture
  • Using a wooden spoon or a Danish dough whisk, stir until most of the flour is absorbed into the dough. Turn the dough over with your hands in the bowl a few times to work in the rest of the flour. The dough will look very shaggy.
  • Turn the dough out onto a lightly floured work surface. Set aside a small bowl of flour (this is called 'bench flour’) to use during kneading as needed.
  • Knead the dough by gently flattening the dough into a rough 8×11-inch rectangle. Grab the top half and fold over, folding the dough in half. Use your palm to push dough forward, "sealing" the dough at the fold seam. Turn the dough 90 degrees and fold, seal and turn again. Knead for 10-12 minutes, or until the dough is shiny and smooth and stays put when shaped into a taut ball.
    Another way to test if the dough is kneaded enough is to poke it with your index finger, and if the dough springs back it is ready.
  • Place the dough into an oiled bowl and cover with plastic wrap. Allow to double in size in a warm place, about 1 hour.
  • Chill dough: After the bulk fermentation, press the dough into a rough rectangle on a parchment-lined sheet pan sprayed with non-stick spray. Cover with plastic and place in the freezer for 20-30 minutes.
  • Make the filling: Melt baking chocolate and butter in pan on stove (or microwave-safe dish in the microwave), stirring often. Remove pan from stove. Stir in confectioners' sugar and cocoa powder until combined.
  • Remove dough from freezer and place on a lightly floured surface. Roll dough into a 20×12-inch rectangle. Spread chocolate filling evenly over the dough. Fold the dough into thirds to create a 20×4-inch rectangle. Slice into 16 4-inch long strips. Gently stretch each strip and twist. Form into a round by twirling the twisted strip around your finger, then tucking end under. Place on a silicon baking mat or parchment-lined sheet pan.
  • Proof until double in size, approximately 45-60 minutes.
  • Preheat oven to 350˚F.
  • Bake 20-25 minutes, until golden brown.
  • Prepare simple syrup: In a small pan, add water, sugar and vanilla. Heat on stove until sugar is dissolved, stirring occasionally. (Or use microwave-safe dish and heat in microwave.) Set aside until buns are baked.
  • Remove pan from oven. Immediately brush simple syrup over bread.


You can use leftover water from cooking potatoes or pasta for a softer dough.
Recipe by Gesine Prado.

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How to make Chocolate Twist Buns

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