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Fluffy Chocolate Chip Milk Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 60 reviews
  • Author: admin
  • 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

Scale

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

  1. Prepare the Tangzhong: In a small saucepan over low heat, whisk together water, milk, and bread flour until smooth.
  2. Cook Tangzhong: Stir continuously until the mixture thickens into a paste, about 2 minutes, then remove from heat.
  3. Cool Tangzhong: Cover the thickened paste and allow it to cool to room temperature.
  4. Mix Dry Ingredients: In a large bowl, combine bread flour, sugar, and salt evenly.
  5. Add Yeast: Sprinkle instant dry yeast over the dry ingredients and mix well to distribute.
  6. Combine Wet Ingredients: Stir in melted butter, milk, prepared Tangzhong, and the egg to form a shaggy dough.
  7. 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.
  8. 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.
  9. Incorporate Chocolate Chips: Gently punch down the dough and knead in the dark chocolate chips evenly throughout the dough.
  10. Shape the Buns: Divide the dough into 9 equal portions and roll each into a smooth ball.
  11. Arrange for Second Rise: Place the buns in a greased 9×9-inch baking pan, spacing them evenly.
  12. Second Rise: Cover and let proof for 25-30 minutes until puffy and almost doubled.
  13. Preheat Oven: Preheat your oven to 350°F (180°C).
  14. Brush and Bake: Brush the tops of the buns with milk and bake for 19-23 minutes until golden brown and cooked through.
  15. Finish with Milk Brush: While warm, brush the buns again with milk to give a shiny, soft finish.
  16. 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.

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Find it online: https://homecookinggenius.com/fluffy-chocolate-chip-milk-buns-recipe/