Vegan Chocolate Bao Buns
Soft, cloud-like steamed bao with a rich dark chocolate centre that turns molten as they cook. A simple, satisfying sweet bao you can make at home in a single afternoon.
By Farah
· April 2026
Prep 0.5 hr · Cook 0.5 hr · Rest 1 hr
Makes 6 · 265 kcal per bun
Contains Gluten (wheat) Allergen detail ↓
These chocolate steamed buns are soft, fluffy, and filled with rich dark chocolate that melts as the buns steam. Each bite gives a light and airy texture with a warm, gooey centre.
Made with a simple yeast dough, this recipe is easy to follow and perfect for a small batch. The gentle steaming keeps the buns soft and moist while allowing the chocolate filling to melt perfectly inside.
Enjoy them warm for the best texture and flavour.
This recipe makes 6 buns.
Let’s cook
Ingredients
Dark chocolate filling
- 150 g dark chocolate50 - 60 percent
Dough
- 180 g all purpose flourI use 9% protein content
- 1.5 tbsp sugar
- 1/2 tsp instant yeast
- 1/2 tsp baking powder
- 90 ml lukewarm water
- 1.5 tsp neutral oil
Dark chocolate filling
Prepare the dark chocolate filling
Chop the dark chocolate into small, even pieces so it melts smoothly inside the buns.
We will use 25g each bun.
Making the dough
Mix the dry ingredients
Add the all purpose flour, sugar, instant yeast, and baking powder to a large bowl. Stir well so everything is evenly combined.
Add the liquids
Pour in the lukewarm water and neutral oil. Mix with a spoon or your hands until a rough dough forms.
Knead until smooth
Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. The dough should feel supple and no longer sticky.
First proof
Place the dough back into the bowl and cover with a damp kitchen towel. Leave to proof at room temperature for about 1 hour, or until doubled in size.
Remove excess air and divide
Once doubled, gently punch down the dough to remove excess air. Divide into 6 equal portions and roll each into a smooth ball.
Shaping and steaming the buns
Fill and shape the bao
Flatten one dough ball into a disc, keeping the centre slightly thicker than the edges.
Place the dark chocolate pieces in the centre - use around 25g for each bun. Gather the edges up and around the filling, pinch to seal, and gently roll to form a smooth bun with the seam underneath.
Line the buns
Place each bun on a small square of parchment paper. This prevents sticking and makes lifting easier.
Second proof
Arrange the buns in the steamer with space between them. Cover and let proof for 20 to 30 minutes until slightly puffy.
Steam
Steam over boiling water for 8 minutes. Once done, turn off the heat and leave the lid on for 2 minutes before opening. This helps prevent the buns from collapsing.
Serve
Enjoy your hot, soft, and fluffy vegan dark chocolate steamed buns while they are fresh from the steamer.
No talking. Just the making.
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Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per bun, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Use good quality dark chocolate Chocolate with 50–60% cocoa melts well and gives a rich but balanced flavour.
- Chop chocolate into small pieces This helps it melt evenly inside the bun instead of staying in chunks.
- Do not overfill Around 25g per bun is ideal to prevent leaking during steaming.
- Seal the buns tightly Pinch the dough well to avoid chocolate escaping while steaming.
- Keep dough soft, not sticky If too sticky, lightly dust with flour. If too dry, add a few drops of water.
- Second proof is important Let the buns rest until slightly puffed. This ensures a soft, fluffy texture.
- Do not overproof Overproofed buns may collapse when steamed.
- Steam on medium heat Too high heat can cause the buns to wrinkle.
- Rest after steaming Let buns sit in the steamer for 2 minutes before opening to prevent shrinking.
Chocolate steamed buns are a simple twist on traditional bao, turning a savoury staple into a soft and comforting dessert. Instead of classic fillings like red bean or lotus paste, these buns are filled with dark chocolate that melts into a smooth centre as they steam.
The dough is made using a basic yeast mixture that creates a light and airy texture. Steaming gives the buns their signature softness, keeping them moist without developing a crust like baked bread.
Using chopped chocolate instead of a solid block allows the filling to melt more evenly, creating a soft and slightly gooey centre without becoming too runny. The balance between the fluffy bun and rich chocolate makes these especially satisfying when served warm.
This small batch recipe makes six buns, making it ideal for a quick homemade treat without needing large quantities. It also pairs well with tea or coffee, or as a simple dessert after a meal.
Questions
Why did my buns wrinkle after steaming?
This usually happens when the lid is opened immediately. Leaving the buns to rest with the lid on allows the temperature to stabilise.
What flour works best?
Plain flour works well. A medium protein flour gives soft buns without becoming chewy.
Can I steam without a bamboo steamer?
Yes. Any steamer setup works as long as the buns are not sitting in water and there is good steam circulation.
Why is my chocolate not melting inside the bun?
The buns may not have been steamed long enough, or the chocolate pieces were too large. Chop the chocolate smaller for better melting.
Can I freeze steamed buns? How do I reheat frozen buns?
Yes. Let the buns cool completely after steaming, then place them in an airtight container or freezer bag. Freeze for up to 2 months.
Steam directly from frozen for 8 to 10 minutes until fully heated through. Avoid thawing first, as this can affect the texture.
If microwaving, cover the bun with a damp paper towel and heat in short intervals to prevent drying out.
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