There’s something truly magical about the soft, pillowy texture of Fluffy Chocolate Chip Milk Buns Recipe that makes it an instant favorite at breakfast tables and afternoon tea breaks alike. These buns combine the comforting sweetness of milk bread with bursts of rich dark chocolate chips in every bite, creating a treat that’s light yet indulgent. Whether you’re new to baking or a seasoned pro, this recipe’s careful balance of simple ingredients and the Tangzhong method ensure your buns turn out irresistibly fluffy and tender every single time.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in achieving the perfect balance of softness, sweetness, and flavor that makes these buns so special. From the bread flour that gives structure to the melted butter adding richness, every component contributes to creating those iconic fluffy chocolate chip milk buns.
- Water (3 tbsp + 1 tsp): Used in making Tangzhong, it hydrates the flour to build the soft dough base.
- Milk (3 tbsp + ½ cup + 3 tbsp + 2 tbsp): Adds richness and moisture, contributing to the tender crumb and glossy finish.
- Bread flour (2 tbsp for Tangzhong, 2 ¾ cups for dough): Offers higher protein content for good gluten development, ensuring the buns are fluffy and hold their shape.
- Granulated sugar (¼ cup + 2 tbsp): Sweetens the dough and helps with browning during baking.
- Egg (1 large, room temperature): Enriches the dough, providing structure and a beautiful golden color.
- Salt (¾ tsp): Balances sweetness and strengthens gluten, enhancing the dough’s texture.
- Instant dry yeast (1 ½ tsp): The leavening agent responsible for that wonderful rise and airy crumb.
- Unsalted butter (¼ cup, melted): Adds tenderness and a hint of decadence to the buns.
- Dark chocolate chips (¾ to 1 cup): Melts just right in each bite, complementing the mild sweetness of the milk buns.
How to Make Fluffy Chocolate Chip Milk Buns Recipe
Step 1: Prepare the Tangzhong
Start by whisking together water, milk, and bread flour in a small saucepan over low heat. Keep stirring gently until the mixture transforms into a thick, smooth paste about two minutes later. This Tangzhong technique is a secret weapon for ultra-soft bread because it gelatinizes the starch and retains moisture throughout the baking process. Once thickened, cover and let it cool to room temperature before moving on.
Step 2: Combine Dry Ingredients and Yeast
Meanwhile, in a large bowl, mix together the bread flour, sugar, and salt. Stir in the instant dry yeast to distribute it evenly through the dry mixture. This step ensures a consistent rise and the perfect crumb texture.
Step 3: Mix Wet Ingredients and Form Dough
Add melted butter, room temperature milk, the cooled Tangzhong, and the egg to the dry ingredients. Stir until you see a shaggy dough start to form. This combination creates a rich, slightly sticky dough that will become the soft base of your buns.
Step 4: Knead the Dough to Perfection
Knead either by hand or with a stand mixer fitted with a dough hook for about 6 to 7 minutes. You are aiming for a smooth, elastic texture that springs back when pressed. If the dough feels too sticky, sprinkle up to 2 tablespoons more flour to make it manageable. This step is vital because well-kneaded dough traps air bubbles that will make your buns wonderfully fluffy.
Step 5: First Rise
Transfer the dough into a greased bowl, cover it snugly, and let it rise for approximately 50 minutes or until it doubles in size. This process develops flavor and ensures the buns will be light instead of dense.
Step 6: Add the Chocolate Chips
Once risen, gently punch down the dough to release any large air pockets. Knead in the dark chocolate chips carefully so they’re evenly distributed throughout. This step makes sure every bun gets that delightful chocolate surprise inside.
Step 7: Shape the Buns
Divide the dough into 9 equal pieces and shape each into a smooth ball. Place them into a greased 9×9-inch baking pan, leaving enough space between each to allow for the second rise without crowding.
Step 8: Second Rise and Bake
Cover the buns and let them proof for another 25 to 30 minutes until puffy and almost doubled again. Then preheat your oven to 350°F (180°C). Just before baking, brush the tops with 2 tablespoons of milk to encourage a soft, golden crust. Bake for 19 to 23 minutes, until the buns turn a gorgeous shade of golden brown.
Step 9: Final Touch
As soon as the buns come out of the oven, give them another quick brush with milk while they are still warm. This step creates a shiny, inviting finish that’s as pretty as it is delicious. Let them cool slightly before serving for the best texture and flavor.
How to Serve Fluffy Chocolate Chip Milk Buns Recipe
Garnishes
These milk buns are divine on their own but adding a light dusting of powdered sugar or a thin drizzle of melted chocolate can take them to the next level. A sprinkle of flaky sea salt also enhances the chocolate’s sweetness beautifully, making each bite a perfect balance of flavors.
Side Dishes
Pair your fluffy chocolate chip milk buns with a steaming cup of coffee or a rich hot chocolate for a comforting treat. They also work wonderfully alongside fresh fruit or a chilled glass of milk to complement their light and tender qualities.
Creative Ways to Present
If you want to impress friends or family, try slicing the buns horizontally and spreading a layer of whipped cream or mascarpone between the halves. You can also warm them gently and serve with a scoop of vanilla ice cream for a decadent dessert twist that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Fluffy Chocolate Chip Milk Buns Recipe stays fresh for up to two days when stored in an airtight container at room temperature. Keeping them sealed helps maintain the softness and prevents the buns from drying out, making them perfect for quick snacks or breakfasts.
Freezing
If you want to prepare ahead, these buns freeze beautifully. Wrap each bun tightly in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to one month without significant loss in texture or flavor.
Reheating
To bring frozen buns back to life, thaw them at room temperature for a few hours. Warm them in a preheated oven at 300°F (150°C) for about 5 to 8 minutes, or microwave for 15 to 20 seconds if you’re in a hurry. This revives their signature fluffiness and makes the chocolate chips gooey and irresistible again.
FAQs
What is Tangzhong and why is it important?
Tangzhong is a cooked flour-water mixture that helps the dough retain moisture, resulting in softer, fluffier buns that stay fresh longer. It’s a widely used technique in Asian baking that elevates the texture of bread remarkably.
Can I use all-purpose flour instead of bread flour?
While all-purpose flour can be used, bread flour is preferred here because its higher protein content creates stronger gluten webs, which give the buns their characteristic soft and fluffy texture. Using all-purpose might result in a slightly less airy bun.
Is it necessary to use dark chocolate chips?
Dark chocolate chips provide a nice bitter sweetness that balances the milky dough. However, you can use milk or semi-sweet chocolate chips depending on your preference. Just keep in mind that darker chocolate tends to contrast beautifully with the soft bread.
How do I know when the dough is kneaded enough?
You’ll know the dough is ready when it feels smooth and elastic, and it springs back when you poke it gently with your finger. If it’s still sticky or tears easily, it needs a little more kneading.
Can I double the recipe for a larger batch?
Absolutely! Just be sure to use a larger mixing bowl and container for rising, and bake the buns in batches or use larger pans accordingly to keep even baking and rising.
Final Thoughts
I can’t recommend the Fluffy Chocolate Chip Milk Buns Recipe enough if you’re craving a homemade bakery experience that’s both comforting and exciting. Each step in the process is designed to make baking approachable and fun, while delivering those soft, melt-in-your-mouth buns studded with chocolate that everyone will love. Give it a try—you might just discover your new favorite treat!
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Fluffy Chocolate Chip Milk Buns Recipe
- Total Time: 1 hour 40 minutes
- Yield: 9 servings 1x
Description
These Fluffy Chocolate Chip Milk Buns are soft, tender, and subtly sweet bread rolls studded with rich dark chocolate chips. Made using the Tangzhong method for extra fluffiness, these milk buns are perfect for breakfast or an indulgent snack. The dough is enriched with butter, milk, and egg, resulting in a light crumb and a shiny, glossy finish.
Ingredients
For the Tangzhong:
- 3 tbsp + 1 tsp water
- 3 tbsp milk
- 2 tbsp bread flour, sifted
For the 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
For the Filling and Topping:
- 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 the water, milk, and 2 tablespoons of sifted bread flour. Stir continuously for about 2 minutes until the mixture thickens into a smooth paste.
- Cool Tangzhong: Remove the mixture from heat, cover it, and let it cool to room temperature before use.
- Mix Dry Ingredients: In a large bowl, combine the remaining 2 ¾ cups bread flour, granulated sugar, salt, and instant dry yeast. Mix thoroughly to distribute ingredients evenly.
- Add Wet Ingredients and Tangzhong: Stir in the melted butter, room temperature milk, prepared Tangzhong, and egg until a shaggy dough forms.
- Knead the Dough: Knead the dough by hand or with a stand mixer fitted with a dough hook for 6 to 7 minutes until it becomes smooth and elastic. If the dough is sticky, gradually add up to 2 tablespoons of additional flour.
- First Rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for approximately 50 minutes or until it has doubled in size.
- Incorporate Chocolate Chips: Gently punch down the risen 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 for Second Rise: Place the dough balls evenly spaced in a greased 9×9-inch baking pan. Cover and let them proof for another 25 to 30 minutes until puffy.
- Preheat Oven and Prepare to Bake: Preheat your oven to 350°F (180°C). Just before baking, brush the tops of the buns with milk to help with browning.
- Bake: Bake the buns for 19 to 23 minutes until they turn golden brown on top and sound hollow when tapped.
- Finish and Serve: While still warm, brush the buns again with milk to achieve a soft, glossy finish. Let them cool slightly before serving.
Notes
- Using the Tangzhong method ensures the buns remain soft and fluffy longer.
- You can adjust the amount of chocolate chips based on preference.
- Ensure ingredients like milk and egg are at room temperature for better dough consistency.
- If the dough is too sticky, add flour little by little to avoid tough buns.
- The buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: Asian, Japanese
