Schokobrötchen

activate the yeast (for fresh yeast only): dissolve the fresh yeast in warm milk with 1 tsp of sugar. let it sit for about 10 minutes until bubbles form. if using dry yeast, you can skip this step and mix it directly with the flour.

prepare the dough: in a large bowl, combine the flour, sugar, and salt. add the egg, warm milk (with or without yeast), and softened butter. knead the dough for about 10 minutes until it becomes smooth and elastic. you can use a mixer with a dough hook or knead by hand.

add the chocolate: once the dough is smooth, gently fold in the chocolate chips or chopped chocolate. make sure they are evenly distributed throughout the dough.

let the dough rise: cover the bowl with a clean cloth and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

shape the buns: after the dough has risen, divide it into 12 equal portions (about 80-100 g each). shape each piece into a round bun and place them on a baking sheet lined with parchment paper. let them rise again for about 30 minutes.

preheat the oven: preheat your oven to 180°c (350°f).

brush and bake: beat the second egg and brush the tops of the buns to give them a shiny, golden finish. bake the schokobrötchen for 15-20 minutes until they are golden brown. if the buns are on the larger side (100g), they might need closer to 20-25 minutes. check for doneness by tapping on the bottom – if they sound hollow, they’re ready.

cool and enjoy: let the buns cool slightly before serving. they’re best when still warm, with the chocolate inside slightly melted!