Fluffy Chocolate Chip Muffin Poğaça Buns with Molten Hazelnut Cream Tips, FAQ & printable recipe

Tips for success

For the best texture, use a kitchen scale to weigh your flour. Spooning and leveling flour is more accurate than scooping.

If the dough feels too sticky, let it rest for 10 minutes before kneading; the flour will absorb the liquid. Always use fresh yeast for reliable rising.

When filling the buns, insert the piping tip all the way to the center and slowly pull it out as you pipe.

This ensures the cream fills the middle rather than just the top. If you prefer a stronger hazelnut flavor, you can add a teaspoon of hazelnut extract to the dough.

Variations

• Double Chocolate: Add 2 tablespoons of cocoa powder to the dough, reducing the flour by the same amount. Use dark chocolate chips and a dark chocolate hazelnut spread for an intense cocoa flavor.
• Orange Zest: Add the zest of one orange to the dough along with the wet ingredients. The citrus brightens the rich chocolate and adds a fragrant aroma.
• Nutty Crunch: Fold in 1/2 cup of toasted chopped hazelnuts along with the chocolate chips. The nuts add a pleasant crunch and complement the hazelnut cream.
• Mini Bites: Shape the dough into 24 small balls and bake in mini muffin tins for about 12 minutes. Adjust the filling amount to about 1 teaspoon per bun.

Storage and make-ahead

Fridge

Store filled buns in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 15-20 seconds to restore the molten center.

Freezer

Freeze unfilled buns in a zip-top bag for up to 1 month. Thaw at room temperature, then reheat in a 350°F oven for 5 minutes.

Reheat

Reheat buns in the microwave for 15-20 seconds, or in a toaster oven at 350°F for 3-5 minutes, until warm and the chocolate is melted.

Store the unfilled buns in an airtight container at room temperature for up to 3 days. If filled, keep them in the refrigerator for up to 2 days, as the cream can spoil.

To reheat, microwave individual buns for 15-20 seconds until warm and the chocolate is molten again.

The dough can be made a day ahead: after the first rise, punch it down, cover, and refrigerate overnight. The next day, let it come to room temperature for 30 minutes, then shape and proof as directed. Baked, unfilled buns can be frozen for up to a month.

Serving ideas

Serve these buns warm, straight from the oven, when the chocolate is at its most luscious. The contrast between the soft dough and the molten center is best appreciated fresh.

For a more decadent presentation, split a bun open and let the chocolate spill onto the plate. Add a scoop of vanilla ice cream for a dessert twist.

These buns also make great gifts—wrap them in a box with parchment paper, and they'll be the star of any gathering.

Frequently asked questions

Recipe card

Fluffy Chocolate Chip Muffin Poğaça Buns with Molten Hazelnut Cream

Prep 25 minCook 20 minRest 1 h 20 minTotal 2 h 5 minServes 12

Ingredients

• 1 1/2 cups warm milk
• 1/2 cup vegetable oil
• 4 tbsp granulated sugar
• 1 tsp salt
• 1 packet active dry yeast (2 1/4 tsp)
• 1 large egg
• 4 cups all-purpose flour
• 1 1/2 cups semi-sweet chocolate chips
• 2 tbsp milk, for brushing
• 1/2 cup chocolate hazelnut cream (for filling)
• Powdered sugar, for dusting, to taste

Instructions

1. In a large bowl, combine the warm milk, oil, sugar, salt, yeast, and egg. Stir gently to dissolve the yeast. Add the flour and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, until doubled in size.
2. After the dough has risen, punch it down gently. Flatten it on a lightly floured surface and sprinkle the chocolate chips over the top. Fold the dough over the chips and knead lightly to distribute them evenly.
3. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Place each ball into a greased muffin tin cup. Cover loosely with a clean towel and let proof for 20 minutes.
4. Preheat the oven to 350°F (175°C). Brush the tops of the proofed buns with milk. Bake for 20 minutes, until golden brown and puffed. The internal temperature of the buns should reach at least 160°F (71°C) to ensure the egg is fully cooked.
5. Remove the buns from the oven and let them cool for 5 minutes in the pan. Transfer to a wire rack. While still warm, use a piping bag fitted with a small tip to inject the chocolate hazelnut cream directly into the center of each bun.
6. Dust the filled buns generously with powdered sugar. Serve warm, with the chocolate center flowing out as you pull the bun apart.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

7 g

Carbohydrates

52 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.