dried fruit & nuts cocoa bunsdried fruit & nuts cocoa bunsdried fruit & nuts cocoa bunsdried fruit & nuts cocoa bunsdried fruit & nuts cocoa bunsdried fruit & nuts cocoa bunsdried fruit & nuts cocoa bunsdried fruit & nuts cocoa bunsdried fruit & nuts cocoa buns

These buns are neither cakes nor pastries and not to be confused with a dessert ! These breads are more like traditional bread in which there is cocoa powder, dried fruit and nuts and pieces of chocolate. To be enjoyed during breakfast with butter and honey or jam or simply as a snack. I used a dutch oven or hot pot (with lid) to bake them and a little water sprinkled in the oven to create steam to better develop a crispy crust! Why not try them ? It’s a change from regular bread ! ... :)

dried fruit & nuts cocoa buns


4 cocoa breads or buns


  • 250 grams of bread flour
  • 1/2 cube of fresh yeast (21 grams)
  • 1 tablespoon of powdered sugar (for the yeast)
  • 3 tablespoons unsweetened cocoa
  • 175 ml of unsweetened condensed milk (or whole milk)
  • 1/2 teaspoon salt
  • 3 tablespoons powdered sugar
  • 75 grams of dark chocolate
  • 75 grams of dried fruits & nuts (almonds, hazelnuts, raisins, cranberries, etc.)
  • 3 tablespoons powdered sugar (for oven-baking)


  • warm the milk (slightly warmer than your finger)
  • pour the warm milk in a small bowl and add a tablespoon of sugar and the crumbled yeast and let stand for 15-20 minutes (to form bubbles on the surface)
  • prepare your dry fruits and nuts and cut the chocolate into small pieces
  • in a mixing bowl, put the salt first and cover with the mixture of flour, cocoa powder and sugar
  • add the frothy yeast and mix well
  • add dried fruit and nuts and chopped chocolate
  • hand-mix or use a mixer with a dough-hook and mix until it forms a ball and knead for 5 more minutes at medium speed
  • grease a large bowl, place the dough ball inside and cover with a kitchen towel and let stand for 3 hours in a warm place until it almost doubles in size
  • flour a work surface, remove the dough from the bowl and roll into log and then cut into four pieces and then shape into four balls
  • place the four balls of dough on a baking paper (that you will later place inside the dutch oven) and cover with a cloth and let rise again for 1 hour
  • preheat the oven to 200°C and place your empty cast iron dutch oven inside with the lid until very hot
  • brush the balls with a little water and sprinkle with a little sugar on all surfaces
  • after 15 minutes, remove the dutch oven (without burning yourself) and place the 4 balls with the baking paper directly inside and cover with the lid
  • cook for 10-12 minutes with the lid on
  • then remove the lid and cook for another 10-12 minutes (sprinkle a little water in the bottom of the oven to create steam and better develop the crust)
  • * the cocoa bread buns or rolls are ready when they ring hollow when tapping the bottom or underside with your fingers
  • remove from oven and cool