1. Warm up milk, add 2 tbsp sugar and yeast. Stir and set aside (activating the yeast).
2. Whisk together the remaining dry ingredients (flour, sugar, salt) in a large bowl.
3. Pour in yeast mixture.
4. Add yogurt and butter.
5. Mix with wooden spoon until conbined.
6. Knead dough with your hands and form into a large ball, place it in a bowl and cover it.
7. Let the dough rise until it has doubled in size (1 hour).
8. Knead in the chocolate chips.
9. Form buns (approximately 10, depending on size).
10. Let them rise for 30 minutes. Preheat the oven to 180C/ 356F.
11. Bake for 15 to 30 minutes (time varies) until golden.
Tip: you can wrap the buns in plastic foil after step 9 and freeze them. Defrosting takes at least 1 hour after which you can bake them as usual.

120 ml/ or 1/2 cup plant-based milk (lukewarm)
70 g or 1/3 cup sugar + 2 tbsp
1 package of dry yeast (7g or 2 tsp)
500 g or 4 cups flour
1 tsp salt
160 g or 2/3 cup plant-based yogurt
50 g or 1/4 cup vegan butter/ margarine
100 g or 1/2 cup vegan chocolate chips.