Chocolate Chip Milk Buns
Deliciously soft and pillowy chocolate chip milk buns that are perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 3.5 cups 3 1/2 cups (420 g) bread flour For structure and chew; all-purpose works in a pinch.
- 2.25 teaspoons 2 1/4 teaspoons (1 packet) active dry yeast The lift that makes buns airy.
- 1/4 cup 1/4 cup (50 g) granulated sugar Balances the dough; reduce slightly for less sweet.
- 1 teaspoon 1 teaspoon fine salt Enhances flavor.
- 1 large 1 large egg Enriches the dough and adds color.
- 3/4 cup 3/4 cup (180 ml) whole milk Warmed to about 110°F / 43°C; makes the crumb tender.
- 1/4 cup 1/4 cup (56 g) unsalted butter, softened For richness; coconut oil is an alternative for dairy-free.
- 1 cup 1 cup semisweet chocolate chips Fold in more for extra indulgence.
- 1 egg Optional: egg wash (1 egg beaten with 1 tablespoon water) For a glossy finish.
Instructions
Preparation
- In a small bowl, stir the warm milk with sugar and yeast. Let sit 5 to 10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture, beaten egg, and softened butter. Stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a damp towel, and let rise until doubled, about 1 hour.
- Gently deflate the dough and fold in chocolate chips. Divide into 12 equal pieces and shape into smooth balls.
- Arrange on a baking sheet lined with parchment, leaving space for expansion.
- Cover and let rise 30 to 45 minutes until puffy. Preheat the oven to 375°F (190°C) during the last 10 minutes.
- Brush with egg wash if desired. Bake 15 to 18 minutes until golden brown.
- Let cool slightly before serving so the chocolate sets into those irresistible pockets.
Notes
Store in an airtight container for up to 2 days; freeze baked and cooled buns in a sealed bag for up to 3 months.