Description
Indulge in the softest, fluffiest chocolate chip milk buns that are perfect for breakfast or as a sweet treat. These buns are loaded with chocolate chips and have a delightful, cotton-soft crust.
Ingredients
Units
Scale
- 450 g All-purpose flour
- 260 ml Whole milk (warmed)
- 60 g Unsalted butter (softened or melted)
- 1/2 Cube fresh yeast (or 7g/1 packet active dry yeast)
- 3 tbsp Granulated sugar
- 1 tsp Baking powder
- A pinch of salt
- 150 g Chocolate chips
- 8 g Vanilla extract
- 4 tbsp Milk (reserved for glazing)
Instructions
- Yeast Prep: In a large bowl, whisk together warm milk, yeast, sugar, butter, and vanilla. Let sit for 10 minutes until foamy.
- Mix & Knead: Stir in the baking powder.
- Chocolate: Gently fold the chocolate chips into the dough until evenly distributed.
- First Rise: Place dough in a greased bowl, cover airtightly, and let rise in a warm spot for 1 hour.
- Shape: Divide the dough into 10 equal portions and roll into smooth balls. Place on a parchment-lined tray.
- Second Proof: Cover with a towel and let rise for another 20 minutes.
- First Glaze & Bake: Preheat oven to 190°C (374°F). Brush the tops of the buns with milk. Bake for 20–25 minutes until golden.
- Final Glaze: Immediately after removing from the oven, brush the hot buns once more with the remaining milk.
- Cool: Let the buns cool slightly on a wire rack before serving.
Notes
- The Milk Trick: Brushing milk on hot buns gives them a cotton-soft crust.
- Warmth: Ensure ingredients are not cold for the best rise.
- Add-ins: Substitute chocolate chips with raisins or dried cranberries for a fruity version.