Get ready to fall in love with a treat that’s both irresistibly soft and decadently sweet. This Fluffy Chocolate Chip Milk Buns Recipe brings together the dreamy cloud-like texture of milk buns with bursts of rich dark chocolate chips in every bite. Perfect for breakfast, teatime, or whenever the craving hits, these buns are not only a feast for your taste buds but also a joy to bake. Whether you’re an experienced baker or just starting out, this recipe promises a delightful experience and mouthwatering results you’ll want to make again and again.
Ingredients You’ll Need
Simple ingredients are the magic behind these fluffy buns. Each one plays a crucial role, whether it’s lending softness, flavor, or that melt-in-your-mouth texture that makes this recipe stand out.
- Water (3 tbsp + 1 tsp): Helps activate the flour in the tangzhong, ensuring a perfectly smooth paste.
- Milk (3 tbsp, plus more later): Adds creaminess and moisture that make the buns tender and rich.
- Bread Flour, sifted (2 tbsp + 2 ¾ cups): The high protein content helps create the fluffy, elastic dough structure.
- Granulated Sugar (¼ cup + 2 tbsp): Sweetens the buns subtly, balancing the rich chocolate chips.
- Large Egg, room temperature: Adds structure and richness to the dough.
- Salt (¾ tsp): Enhances the sweet flavors and balances the overall taste.
- Instant Dry Yeast (1 ½ tsp): The superstar of rising, creating the airy texture that defines fluffy milk buns.
- Unsalted Butter, melted (¼ cup): Contributes to tenderness and gives a subtle buttery aroma.
- Dark Chocolate Chips (¾ to 1 cup): Melts beautifully into pockets of chocolatey love in every bite.
- Additional Milk for brushing (2 tbsp): Adds a soft, glossy finish to your buns after baking.
How to Make Fluffy Chocolate Chip Milk Buns Recipe
Step 1: Prepare the Tangzhong
Start by making the tangzhong, a simple but brilliant Japanese technique that gives these buns their incredible softness and keeps them fresh longer. In a small saucepan over low heat, whisk together water, milk, and bread flour until it thickens into a smooth, pudding-like paste. This takes about 2 minutes—just keep stirring so it doesn’t clump or burn. Once thickened, remove the pan from heat, cover it, and let it cool to room temperature. This step is key to the fluffy, tender crumb we’re aiming for.
Step 2: Mix the Dough
In a large bowl, combine the main bread flour, sugar, and salt so your dough has the perfect foundation of sweetness and balance. Add yeast to this dry mix and stir well to evenly distribute it. Then, mix in the melted butter, room temperature milk, the cooled tangzhong, and the egg. Stir everything until the dough just comes together into a shaggy mess. This is where the magic begins—the dough will transform as you knead.
Step 3: Knead to Perfection
Kneading is vital to get that elastic and silky dough that defines the best milk buns. Use your hands or a stand mixer with a dough hook and knead for 6 to 7 minutes. The dough should be smooth and may be a little sticky—if it feels too wet, sprinkle in up to 2 tablespoons of flour gradually. This kneading develops gluten which will trap air and help the buns rise beautifully.
Step 4: First Rise
Place the dough in a generously greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot. After about 50 minutes, it should have almost doubled in size, puffed up and ready to become the fluffy buns we’re dreaming of.
Step 5: Incorporate Chocolate Chips
Gently punch down the dough to release the air, then sprinkle in your dark chocolate chips. Knead lightly just enough to distribute that lovely chocolate throughout, making sure every bun gets a dreamy chocolatey surprise inside.
Step 6: Shape the Buns
Divide the dough into 9 equal portions and shape them into round balls. Take your time here—rounding the buns will help them rise evenly and look perfectly plump. Arrange the balls in a greased 9×9-inch baking pan, leaving some space between each as they will expand.
Step 7: Second Rise and Bake
Cover the pan and let the buns proof for about 25 to 30 minutes until puffed and jiggly. Meanwhile, preheat your oven to 350°F (180°C). Once proofed, brush the buns gently with milk to help develop their golden, glossy crust throughout baking. Bake for 19 to 23 minutes until the tops turn beautifully browned and inviting.
Step 8: Finishing Touches
While the buns are still warm, brush once more with milk. This final step locks in that soft, shiny finish, giving an irresistible appeal that invites everyone to dive in. Let the buns cool slightly before enjoying the fluffy, chocolate-studded goodness.
How to Serve Fluffy Chocolate Chip Milk Buns Recipe
Garnishes
Though these buns are delicious on their own, a light dusting of powdered sugar or a drizzle of melted chocolate on top can elevate their look and flavor. You can also sprinkle some flaky sea salt over the warm buns to create a magical salty-sweet contrast.
Side Dishes
Pair your buns with fresh berries and a dollop of whipped cream or vanilla yogurt for a balanced breakfast. They also go wonderfully alongside a hot cup of coffee, cocoa, or even a chilled glass of milk for an afternoon treat.
Creative Ways to Present
Try slicing the buns horizontally and adding a smear of nut butter or cream cheese for a luscious snack. For a fun twist, use the buns as a base for mini dessert sliders by adding ice cream and fresh fruit between slices. The fluffy texture complements a variety of creative fillings beautifully!
Make Ahead and Storage
Storing Leftovers
Fluffy chocolate chip milk buns stay soft and fresh best when stored in an airtight container at room temperature. They will keep well for up to 2 days. If you want to enjoy them longer, reheating helps to revive their tender texture wonderfully.
Freezing
You can freeze the buns either before or after baking. Wrap them individually in plastic wrap and place in a freezer-safe bag; they’ll keep well for up to a month. When you’re ready, thaw at room temperature and warm gently to restore their fluffiness and chocolatey charm.
Reheating
To reheat, pop the buns in the microwave for 15 to 20 seconds or warm in a low oven (about 300°F/150°C) for 5 to 10 minutes. This brings back their soft texture and melts the chocolate chips just right, making every bite as delightful as freshly baked.
FAQs
What makes these buns so fluffy?
The secret lies in the tangzhong method, which pre-cooks a portion of the flour with water and milk to form a roux-like paste. This technique traps moisture in the dough, resulting in an incredibly tender and fluffy crumb.
Can I use regular all-purpose flour instead of bread flour?
While you can use all-purpose flour, bread flour provides more gluten, which supports the buns’ airy and elastic texture. Using bread flour is recommended for that classic fluffiness in this recipe.
How many chocolate chips should I add?
The recipe suggests between ¾ to 1 cup depending on how chocolatey you like your buns. Feel free to adjust to your taste, but don’t overload as too many chips can affect the dough’s rise and texture.
Is it necessary to brush the buns with milk before and after baking?
Brushing with milk creates a soft, glossy crust that makes the buns visually appealing and adds a slight sweetness. It’s a small step that makes a big difference in the final presentation and texture.
Can I substitute dark chocolate chips with milk chocolate or other mix-ins?
Absolutely! Milk chocolate, white chocolate, or even chopped nuts make great alternatives. Just be mindful that different fillings might affect the dough’s moisture slightly, so adjust accordingly if needed.
Final Thoughts
There’s something truly comforting and special about homemade fluffy bread, and this Fluffy Chocolate Chip Milk Buns Recipe captures that joy in every soft, chocolatey bite. It’s a recipe that invites you to slow down, enjoy the process, and delight in the rewards. I can’t recommend enough giving this one a go—you might just find your new favorite treat to share with family and friends!
Print
Fluffy Chocolate Chip Milk Buns Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 buns
- Category: Bread
- Method: Baking
- Cuisine: Asian Fusion
Description
These Fluffy Chocolate Chip Milk Buns are soft, pillowy, and lightly sweetened bread rolls studded with rich dark chocolate chips. Made using the tangzhong method, which creates an ultra-moist and tender crumb, these buns are perfect for breakfast, snack, or dessert. They feature a glossy milk-brushed finish and a delicate balance of sweet and buttery flavors, ideal for chocolate lovers seeking a comforting homemade treat.
Ingredients
For the Tangzhong
- 3 tbsp water
- 3 tbsp milk
- 2 tbsp bread flour, sifted
For the Dough
- 2 ¾ cups bread flour
- ¼ cup + 2 tbsp granulated sugar
- 1 large egg, room temperature
- ¾ tsp salt
- 1 ½ tsp instant dry yeast
- ¼ cup unsalted butter, melted
- ½ cup + 3 tbsp milk, room temperature
- ¾ to 1 cup dark chocolate chips
For Brushing
- 2 tbsp milk
Instructions
- Prepare the Tangzhong: In a small saucepan over low heat, whisk together water, milk, and bread flour until smooth.
- Cook Tangzhong: Stir continuously until the mixture thickens into a paste, about 2 minutes, then remove from heat.
- Cool Tangzhong: Cover the thickened paste and allow it to cool to room temperature.
- Mix Dry Ingredients: In a large bowl, combine bread flour, sugar, and salt evenly.
- Add Yeast: Sprinkle instant dry yeast over the dry ingredients and mix well to distribute.
- Combine Wet Ingredients: Stir in melted butter, milk, prepared Tangzhong, and the egg to form a shaggy dough.
- Knead the Dough: Knead by hand or with a stand mixer for 6-7 minutes until the dough is smooth and elastic, adding up to 2 tbsp of extra flour if sticky.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 50 minutes or until doubled in size.
- Incorporate Chocolate Chips: Gently punch down the dough 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 a smooth ball.
- Arrange for Second Rise: Place the buns in a greased 9×9-inch baking pan, spacing them evenly.
- Second Rise: Cover and let proof for 25-30 minutes until puffy and almost doubled.
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Brush and Bake: Brush the tops of the buns with milk and bake for 19-23 minutes until golden brown and cooked through.
- Finish with Milk Brush: While warm, brush the buns again with milk to give a shiny, soft finish.
- Cool and Serve: Let buns cool slightly before serving to enjoy their fluffy texture and melty chocolate chips.
Notes
- Adding extra flour during kneading should be done sparingly to keep buns soft.
- The tangzhong method helps keep these buns moist and tender for days.
- Use room temperature ingredients for better yeast activation and dough development.
- Chocolate chips quantity can be adjusted depending on your preference for chocolate intensity.
- Store any leftovers in an airtight container to maintain freshness.
