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Close up of Schoggiweggli (Swiss Chocolate Buns) surrounded by chopped dark chocolate pieces.
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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
Cook Time 15 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 5 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.