Chocolate Buhtle Twist Choco-Chip
Chocolate Buhtle Twist Choco-Chip
Buhtle are one of those homemade desserts that always feel warm, soft and comforting. They are usually filled with jam, but this version is a little different — chocolatey, soft and made with small pieces of chocolate mixed directly into the dough.
These are chocolate buhtle twist choco-chip. Small pieces of chocolate are added to the dough, and each little piece of dough gets an extra piece of chocolate in the middle. That is why they are not completely classic buhtle, but a richer chocolate version for everyone who loves soft yeast dough and chocolate.
The recipe is simple, but like every yeast dough recipe, it needs a little patience. The most important thing is to let the yeast activate properly, give the dough enough time to rise, and then let the buhtle rise once more in the baking tray before baking.
Ingredients
- 500 g flour
- 60 g sugar
- 2 egg yolks
- 80 g butter
- a little salt
- grated lemon zest
- 1 chocolate bar
- 1 packet dry yeast
- 200 ml milk
- 2 tablespoons sugar for the yeast
If you like sweeter buhtle, you can add a little more sugar to the dough. This amount makes them moderately sweet, because the chocolate also adds sweetness.
Preparation
First prepare the yeast. Mix the dry yeast with 2 tablespoons of sugar and a little warm milk in a small bowl or pot.
Leave it for a few minutes until the yeast activates and starts to rise. The milk should be warm, but not hot.
In a large bowl, add the flour, sugar, a little salt and grated lemon zest.
Melt the butter, but make sure it is not too hot. If the butter is too hot, it can cook the egg yolks when you add it to the mixture.
Add the egg yolks, melted butter and activated yeast to the flour.
Cut the chocolate into small pieces. Mix part of the chocolate into the dough and keep the rest for the filling.
Mix everything well and knead the dough. If needed, add a little more lukewarm milk, but do it carefully so the dough does not become too soft.
Cover the bowl with a clean kitchen towel and leave the dough to rise in a warm place.
When the dough has risen nicely, transfer it to a floured surface and roll it out.
Cut the dough into small squares, about 5 cm wide.
Place one piece of chocolate in the middle of each square.
Close each square around the chocolate and arrange the buhtle in a greased baking tray or a tray lined with baking paper.
If the buhtle have not risen enough in the tray, you can briefly turn the oven on to 50 °C for only 1–2 minutes, then turn it off and leave the buhtle inside to rise a little more.
When the dough has risen in the tray, turn the oven on to 180 °C.
Bake the buhtle for about 45–55 minutes, depending on your oven. They are done when they get a nice color and the dough looks fully baked.
Tip
With yeast dough, it is always important that the ingredients are not too cold. The milk should be lukewarm, the butter should be melted but not hot, and the dough needs enough time to rise. If the dough does not rise enough before baking, the buhtle may turn out too dense.
If you want an even more chocolatey version, you can put a slightly bigger piece of chocolate in the middle of each buhtla. Just do not overdo it, because the chocolate melts during baking and can leak out if the dough is not closed well.
Chocolate twist
These buhtle are interesting because they are not completely classic. The small pieces of chocolate in the dough give them a choco-chip effect, while the extra piece of chocolate in the middle makes them even nicer when you bite into them.
They are best while fresh and soft, but they can also be eaten later. If you want to refresh them the next day, warm them briefly, just enough to make the dough soft again and the chocolate inside pleasantly soft.
Bon appétit!
Note: If you are allergic or sensitive to any ingredient, please check all ingredients and product labels before preparing this recipe.
