Description
These Fluffy Chocolate Chip Milk Buns are soft, tender, and lightly sweetened bread rolls filled with rich dark chocolate chips. Using a Tangzhong milk paste method ensures extra fluffy texture and a moist crumb. Perfect for breakfast, snacks, or dessert, these homemade buns combine a delicate bread base with melty chocolate for a delightful treat.
Ingredients
Scale
For the Tangzhong
- 3 tbsp + 1 tsp water
- 3 tbsp milk
- 2 tbsp bread flour, sifted
For the Dough
- 2 ¾ cups bread flour
- ¼ cup + 2 tbsp granulated sugar
- ¾ tsp salt
- 1 ½ tsp instant dry yeast
- ¼ cup unsalted butter, melted
- ½ cup + 3 tbsp milk, room temperature
- 1 large egg, room temperature
Fillings and Finishing
- ¾ to 1 cup dark chocolate chips
- 2 tbsp milk (for brushing)
Instructions
- Prepare the Tangzhong: In a small saucepan over low heat, whisk together water, milk, and bread flour. Stir continuously until it thickens into a paste, about 2 minutes. Remove from heat, cover, and let cool to room temperature.
- Make the Dough: In a large bowl, combine bread flour, sugar, and salt. Add yeast and mix well. Stir in melted butter, milk, Tangzhong, and egg until a shaggy dough forms.
- Knead the Dough: Knead by hand or with a stand mixer for 6-7 minutes until smooth and elastic. If the dough feels sticky, add up to 2 tablespoons (about 20g) more flour to achieve the right consistency.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 50 minutes or until it has doubled in size.
- Incorporate Chocolate Chips: Gently punch down the dough to release air and knead in the dark chocolate chips evenly throughout the dough.
- Shape the Buns: Divide the dough into 9 equal portions and roll each into smooth balls. Arrange the buns in a greased 9×9-inch baking pan, spacing them apart slightly.
- Second Rise: Cover the shaped buns and let them proof for another 25 to 30 minutes until puffy and nearly doubled.
- Bake: Preheat the oven to 350°F (180°C). Brush the buns lightly with milk to promote browning, then bake for 19 to 23 minutes or until the buns are golden brown on top.
- Finish: Remove buns from the oven and while still warm, brush again with milk to give the surface a soft, glossy finish. Allow buns to cool slightly before serving.
Notes
- Make sure all ingredients such as milk, butter, and egg are at room temperature for best dough texture.
- The Tangzhong method helps keep the buns softer and fresher longer.
- If you prefer less sweetness, adjust sugar quantities accordingly.
- Use dark or semi-sweet chocolate chips based on your preference for richness.
- Allow buns to cool slightly to avoid burning your mouth with hot melted chocolate.
- Store leftovers in an airtight container or freeze to enjoy later.
