These cocoa buns are soft, fluffy and super cozy. I topped them with a quick cherry compote and the combo is honestly so good. The cocoa makes the dough feel extra comforting! They're great with tea, for breakfast or even as dessert.

These chocolate and cherry sweet buns turned out so cozy and soft, I’m honestly still thinking about them. The dough is fluffy, light and has that perfect hint of cocoa that makes them feel extra comforting. When I tasted one straight out of the oven, it literally reminded me of a chocolate cake. It was warm, soft and had that rich cocoa flavor.

I topped them with a quick cherry compote, just some cherries cooked down with a bit of sugar until soft and jammy. That little bit of tartness goes so well with the cocoa bun. I actually came up with this idea overnight, completely out of nowhere and I’m so glad I followed through with it. Sometimes those random cravings turn into your best recipes.

Now let’s talk about the chocolate pudding, which is infused with a bit of Tonka bean. If you’ve never tried tonka before, it’s got this mix of vanilla, almond and something kind of spicy sweet all in one. It makes a huge difference in flavor, so if you can get your hands on it, don’t skip it. But just a heads up, if I’m not wrong, Tonka isn’t allowed for consumption in the US, so definitely check your local rules!

The dough is supposed to be soft and slightly sticky (not dry or stiff!!!) but it shouldn’t be messy or hard to work with. Once it rises, it’s really easy to shape and work with. I shaped mine into little rounds with a dip in the middle to hold the cherry compote, kind of like a simple Danish.

And since cherries are in season right now, I’m already planning to make a cherry sweet roll version (similar to this) later this week. I think the cherry flavor works so well in baked goods, especially when it’s paired with something chocolatey.

Storing & Reheating

These are best eaten the day they’re baked, while still warm and soft. If you have leftovers, store them in an airtight container in the fridge for up to 2 days because of the chocolate pudding filling. Before eating, warm them up slightly in the microwave (30 seconds) or oven so the bun gets soft again.

Important information, tips and tricks

Add the milk gradually to the dough: Start slow and mix as you go. If you add too much milk at once, the dough can get too soft, sticky and hard to work with. If you don’t add enough, it might turn out dry and won’t rise as nicely.
The dough should be slightly sticky, but NOT messy: It should stick a little to your fingers, but still be easy to handle. If it’s sticking all over your hands or the counter, it’s too wet. If it feels tight and dry, it needs more liquid.
Oil your hands or use gloves: This makes shaping the dough way easier and cleaner, especially since it’s a softer dough.
Store the buns in the fridge and reheat before serving: Microwave them for 30 seconds or pop them into the oven on low heat. They’ll get soft and warm again, just like fresh.
Don’t skip the second proofing: It helps the buns rise properly in the oven and makes them super fluffy. If you skip it, they might turn out dense.
If you can find Tonka beans, use them: They add a warm, slightly spiced vanilla almond flavor that goes so well with the chocolate pudding. Just a little makes a big difference.
Don’t overfill with pudding: A generous spoonful is enough. If you add too much, it might leak out during baking.
Make the cherry compote ahead: Let it cool completely before adding it to the buns so it doesn’t melt or slide off the top.

Ingredients you will need for this recipe

For the dough:

All purpose flour: The base of the dough. It gives structure while still keeping the buns soft and fluffy.
Cocoa powder: Adds a deep chocolate flavor.
Granulated sugar & brown sugar: A mix of both gives a balanced sweetness. The brown sugar adds a little depth and moisture to the dough.
Salt: Enhances all the flavors.
Instant dry yeast: Helps the dough rise. You can use active dry yeast too, but you'll need to activate it in warm milk first.
Softened butter: Enriches the dough and makes it soft. Use unsalted so you can control the salt level yourself.
Egg + egg yolk: Adds richness, softness and structure. The yolk makes the dough tender.
Warm milk: The main liquid that brings the dough together. Warm it slightly (not hot!) to help activate the yeast. Add it gradually, too much will make the dough too sticky and messy, too little and it’ll be dry and dense. You’re aiming for soft but still easy to shape.

For the chocolate cream:

Egg yolks: These are the base of the custard and make it smooth and rich.
Sugar: Sweetens the custard and balances the bitterness of cocoa and chocolate.
Cornstarch: Thickens the custard.
Cocoa powder: Gives the pudding a deep chocolate flavor. Make sure to whisk it well to avoid lumps.
Grated Tonka bean (optional): It’s a small addition but really elevates the cream. Not available in the US, but if you’re somewhere else and can find it, it’s worth using.
Milk: The base liquid for the custard. Whole milk works best for a rich texture.
Dark chocolate: Try to use something around 50% cocoa for the right balance.
Butter: Stirred in last to give the pudding a silky finish and extra richness.

For the Cherry Compote:

Chopped cherries: You can use fresh or frozen. If using frozen, no need to thaw.
Sugar: Sweetens the cherries and helps thicken the juices.
Lemon juice: Brightens up the flavor and balances the sweetness.

Extras:

Egg wash: Brushed on before baking to give the buns a shiny, golden finish.
Fresh cherries: Used for decorating on top.
Edible flowers (optional): Optional but cute.

Step by step instructions with photos

1. First, let’s make the chocolate cream.

2. In a saucepan, whisk together the egg yolks and sugar.

3. Add the cornstarch along with the cocoa powder and whisk until smooth.

4. Gradually add the milk a little at a time, whisking well after each addition.

5. Once all the milk is added, cook the mixture over medium high heat, whisking constantly, until it thickens.

6. When it’s ready and while still warm, mix in the butter, chopped up chocolate and grated Tonka bean. Cover it with cling film, making sure it touches the surface of the cream to prevent a skin from forming. Let it cool completely.

7. Next, prepare the dough for the buns. I used a stand mixer, but you can also knead by hand.

8. In a large bowl, whisk together the flour, salt, yeast, cocoa powder sugar and brown sugar.

9. Add the milk, egg, butter and knead on low speed for about 10 minutes. The dough should be soft, smooth and elastic.

10. Lightly oil the bowl, place the dough inside, cover and let it rise for 2 hours.

11. After 2 hours, turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Each should weigh 120 g. Shape them into balls, cover and let them proof for another 45 to 60 minutes.

12. While the dough is proofing, prepare the cherry compote.

13. In a saucepan, combine the pitted cherries, sugar and lemon juice. Cook for a few minutes until the mixture slightly thickens. Once ready, set aside to cool.

14. Once the dough has finished proofing, use the base of a glass, spice jar or measuring cup to gently press a well into the center of each bun. To avoid sticking, lightly spray the surface of the glass with water beforehand.

15. Fill each once with chocolate cream and a bit of compote.

16. Brush the buns with egg wash and bake in a preheated oven at 180•C for about 18 minutes.

17. Once ready, top them with fresh cherries and edible flowers.

18. Enjoy!

Yield: 8

Author: Angie