Schoggiweggli (Swiss Chocolate Buns)

A recipe for Schoggiweggli (Swiss Chocolate Buns)! These homemade milk buns are studded with dark chocolate pieces and baked until golden.

During our time in Switzerland, Schoggiweggli (Schokobrötchen) quickly became a favorite with the kids. They would often grab the chocolate buns from bakeries at the train station as a snack during the longer train rides.

Created in Basel in 1975 by Anton Bachmann of Confiserie Bachmann, these delicious treats are now popular in many Cantons. The Swiss-German name comes from the words for Chocolate (Schoggi) and Milk Buns/Rolls (Weggli).

We came across a few different variations. Some were formed into more refined rounds with maybe a sprinkling of pearl sugar across the top. Others had a more rustic look with splits down the center or snips from scissors in a way that the kids decided resembled the spines on the back of a dinosaur. We went with the dinosaur shape.

There are some rise times involved in forming the Schoggiweggli, but it is mostly hands off and everything comes together relatively easily with often staple ingredients.

Start by bringing together the yeast-based dough and kneading in the chopped dark chocolate. Allow to rise until doubled, about 1-2 hours, then form the dough into individual ovals. Rise one more time until the ovals are puffed, about 30 minutes.

Brush an egg wash over each oval and snip across the tops with sharp kitchen scissors to create the distinctive shape. Bake in the preheated 350˚F (180˚C) oven until golden.

Allow the Schoggiweggli to cool for a couple of minutes before serving warm from the oven. Careful! The pockets of chocolate will be hot.

A Few Schoggiweggli Tips

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

If the dough is too crumbly and just won’t come together after mixing everything together thoroughly, add some more milk a splash at a time. Give it some time to blend fully with the flour before adding more.

Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the rolls to become dense.

The Schoggiweggli are best with roughly chopped 1/4 inch (6 millimeter) chocolate pieces or chocolate chunks, not chocolate chips. I used Lindt 70% dark chocolate.

In a warm kitchen, the first rise should take about 1-1 1/2 hours to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.

Same goes for the second rise. Warmer kitchens may only need 30 minutes while cooler temperatures will need closer to an hour.

The Schoggiweggli are best warm from the oven and especially within a day of baking.

Looking for more Swiss recipes?

Try my:

• Älplermagronen (Swiss Alpine Macaroni)
• Chäschüechli (Swiss Cheese Tartlets)
• Silserli (Swiss Pretzel Rolls)

Schoggiweggli (Swiss Chocolate Buns) Recipe

Adapted from Mindy Carlson

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Schoggiweggli (Swiss Chocolate Buns)

A recipe for Schoggiweggli (Swiss Chocolate Buns)! These homemade milk buns are studded with dark chocolate pieces and baked until golden.

Course Bread

Cuisine Swiss

Keyword bread, buns, chocolate, Swiss, Switzerland

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 Buns

Ingredients

• 2 1/4 teaspoon (7 grams) active dry yeast
• 1 cup (240 milliliters) lukewarm milk 105-115˚F, 40-46˚C
• 4 cups (500 grams) all-purpose flour
• 1/3 cup (67 grams) granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 6 tablespoons (85 grams) unsalted butter softened at room temperature
• 1 teaspoon vanilla extract
• 6 ounces (170 grams) bittersweet or dark chocolate chopped into 1/4 inch (6 millimeter) pieces

Egg Wash:

• 1 egg yolk
• 1 tablespoon (15 milliliters) milk

Instructions

• In a small bowl, sprinkle the yeast over the warm milk. Stir to combine and let sit until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Slowly mix in the frothy yeast with the milk, followed by the egg, butter, and vanilla extract to form a smooth dough.
• If the dough is still too crumbly, slowly add a little more lukewarm milk.
• On a lightly floured surface, knead the dough until smooth and elastic, then knead in the chopped chocolate until evenly distributed.
• Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled, 1-2 hours.
• Line two baking sheets with parchment or lightly grease.
• Once doubled, place the dough on a lightly floured surface and divide into 8 equal rolls.
• Form each roll into a smooth oval, tucking the seams under, and place on the prepared baking sheets. Cover with a towel and allow to rest at room temperature for 30 minutes or until puffed.
• Preheat oven to 350˚F (180˚C).
• In a small bowl, beat together the egg yolk and 1 tablespoon (15 milliliters) milk.
• Brush the top and sides of each piece of puffed dough with the egg wash.
• Use sharp scissors to cut three to four 1/2 inch (1.25 centimeter) deep triangles lengthwise along the top of each oval.
• Bake the buns in the preheated oven until golden brown, 15-20 minutes.
• Remove to a wire rack to cool slightly. These Schoggiweggli are best warm from the oven and within a day.