Chocolate Chip Milk Buns
These soft and slightly sweet buns filled with melted chocolate are perfect for breakfast or dessert, bringing comfort to every bite.
Ingredients
Bun Ingredients
- 3.5 cups 3 1/2 cups all-purpose flour Can substitute half with bread flour for extra chew.
- 1/4 cup 1/4 cup granulated sugar Swap for coconut sugar for a deeper note.
- 2 tsp 2 tsp instant dry yeast Active dry yeast works if proofed first.
- 1 tsp 1 tsp fine sea salt
- 3/4 cup 3/4 cup whole milk, warm Use plant-based milk for a dairy-free version, but add a tablespoon of oil for richness.
- 1/4 cup 1/4 cup heavy cream or full-fat coconut cream Keeps buns ultra-tender.
- 1 large 1 large egg, room temperature Flax egg works in a pinch for vegan adaptations.
- 3 tbsp 3 tbsp unsalted butter, softened Swap for olive oil for a lighter, healthier option.
- 1 cup 1 cup chocolate chips Semi-sweet or mix dark and milk. Try chopped chocolate or seasonal mix-ins like dried cherries or raisins.
Instructions
Preparation
- Warm the milk gently and whisk in the sugar and yeast. Let sit for 5 minutes until foamy.
- In a large bowl, combine flour and salt. Make a well and add the milk mixture, cream, egg, and softened butter. Stir to form a shaggy dough.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Fold in the chocolate chips gently so they are evenly distributed without melting.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled, about 1 hour.
Shaping and Proofing
- Punch down the dough and divide into 12 equal pieces. Shape each into a tight ball by tucking edges underneath.
- Arrange the buns on a parchment-lined baking sheet, leaving space between them. Cover and proof for another 30 to 45 minutes until puffy.
Baking
- Preheat the oven to 375°F (190°C). Brush the buns with a light egg wash for a glossy finish.
- Bake for 12 to 15 minutes until golden brown and fragrant.
Cooling
- Cool slightly on a rack before serving warm.
Notes
These buns are best enjoyed on the same day. For storage, keep cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For freezing, place baked buns on a tray and then transfer to a zip-top bag for up to 3 months.