Description
These Fluffy Chocolate Chip Milk Buns are soft, tender, and lightly sweetened milk buns studded with rich dark chocolate chips. Made using the Tangzhong method for extra fluffiness, they are perfect for breakfast, snacks, or dessert. The buns bake to a golden brown with a glossy milk-brushed finish that enhances their soft texture and sweet flavor.
Ingredients
Scale
Tangzhong
- 3 tbsp + 1 tsp water
- 3 tbsp milk
- 2 tbsp bread flour, sifted
Dough
- 2 ¾ cups bread flour
- ¼ cup + 2 tbsp granulated sugar
- ¾ tsp salt
- 1 ½ tsp instant dry yeast
- ¼ cup unsalted butter, melted
- ½ cup + 3 tbsp milk, room temperature
- 1 large egg, room temperature
Additional
- ¾ to 1 cup dark chocolate chips
- 2 tbsp milk (for brushing)
Instructions
- Prepare the Tangzhong: In a small saucepan over low heat, whisk together water, milk, and sifted bread flour until combined.
- Cook Tangzhong: Stir continuously for about 2 minutes until the mixture thickens into a smooth paste.
- Cool Tangzhong: Remove from heat, cover, and allow to cool to room temperature.
- Make the Dough: In a large bowl, combine bread flour, granulated sugar, salt, and instant dry yeast. Mix well.
- Add Wet Ingredients: Stir in melted butter, room temperature milk, cooled Tangzhong, and the beaten egg until a shaggy dough forms.
- Knead the Dough: Knead by hand or with a stand mixer for 6-7 minutes until smooth and elastic. Add up to 2 tablespoons more flour if dough is sticky.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise for about 50 minutes until it doubles in size.
- Incorporate Chocolate Chips: Gently punch down the dough and knead in the dark chocolate chips evenly.
- Shape the Buns: Divide the dough into 9 equal portions and roll each into a smooth ball.
- Arrange in Pan: Place the buns spaced apart in a greased 9×9-inch baking pan.
- Second Rise: Cover and let the buns proof for 25-30 minutes until puffed.
- Preheat Oven: Preheat the oven to 350°F (180°C).
- Brush and Bake: Brush the buns with milk and bake for 19-23 minutes until golden brown on top.
- Finish: Brush the baked buns again with milk while warm to create a soft, glossy crust.
- Cool and Serve: Allow buns to cool slightly before serving to enjoy best texture and flavor.
Notes
- Use bread flour for the best texture and structure in the buns.
- The Tangzhong method involves cooking a portion of flour and liquid into a paste, resulting in softer and fluffier baked goods.
- Make sure all wet ingredients (milk, egg, butter) are at room temperature to activate yeast properly.
- Adjust the amount of flour slightly when kneading if the dough feels too sticky to handle.
- For a dairy-free option, substitute milk and butter with plant-based alternatives and ensure chocolate chips are dairy-free.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
