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
Scale
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
