Vida Recetas Editorial
Choco German bread is the most famous sweet bun in Filipino bakeries: a soft, pillowy dough similar to brioche that hides an intense chocolate cream inside and is crowned with a crunchy sugar-butter topping that caramelizes in the oven. It started as the local take on chocolate-filled bread and was popularized by neighborhood bakeries such as Julie's Bakeshop, becoming the favorite merienda (afternoon snack) of generations of Filipinos.
Despite its name, choco German bread contains no German chocolate and has nothing to do with Germany: Filipino bakers adapted American chocolate cake recipes to create this bun, enjoyed at any time of day, from breakfast to merienda, fresh from the oven or the next day. It is perfect for home bakers with some experience handling yeasted doughs and for anyone who wants to surprise with something authentic and different.
Prep
30 min
Cook
18 min
Servings
12
Calories
290 kcal
Dissolve the yeast in the warm milk with a teaspoon of sugar and let it stand for 5-10 minutes, until it foams on the surface.
Mix the flour with the remaining sugar, the salt and the milk powder in a large bowl; add the egg, the melted butter and the yeast mixture.
Knead for 8-10 minutes until you get a smooth, elastic, slightly sticky dough; cover and let it rise in a warm spot for 1-2 hours, until doubled in size.
Make the filling: mix the cocoa powder, powdered sugar and softened butter until you get a smooth, spreadable paste.
Make the topping: rub the sugar with the cold butter using your fingertips until the mixture looks sandy.
Punch down the dough gently and divide it into 12 pieces of about 75 g; shape them into balls and flatten each one with your hands or a rolling pin.
Place a heaped teaspoon of filling in the center of each round, pinch the edges firmly to seal and shape into a smooth ball with the seam facing down.
Arrange the buns on a baking sheet lined with parchment paper, spaced apart; cover and let them rise for 30-60 minutes, until noticeably puffed.
Brush each bun with the egg wash and sprinkle the sugar-butter topping generously over the top.
Bake at 180 °C (350 °F) for 15-18 minutes, until golden brown; cool on a wire rack for 10 minutes and serve warm.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 18 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
