The Fluffiest Chocolate Chip Milk Buns Recipe
Introduction
These chocolate chip milk buns are irresistibly soft and fluffy, perfect for an afternoon treat or breakfast. With a lightly sweet dough studded with melty chocolate chips, they offer a comforting bite that’s hard to resist.
Ingredients
- 450 g all-purpose flour
- 260 ml whole milk (warmed to approximately 40°C)
- 60 g unsalted butter (softened or melted)
- 1/2 cube fresh yeast (or 7 g/1 packet active dry yeast)
- 3 tbsp granulated sugar
- 1 tsp baking powder (about 1/2 packet)
- a pinch of salt
- 150 g chocolate chips
- 8 g vanilla extract (about 1 tbsp)
- 4 tbsp milk (reserved for glazing)
Instructions
- Step 1: In a large bowl, whisk together the warm milk, yeast, sugar, butter, and vanilla extract. Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Step 2: Stir in the baking powder along with the flour and a pinch of salt. Knead the dough gently until it comes together and is smooth.
- Step 3: Fold the chocolate chips into the dough evenly without overworking it to keep the texture soft.
- Step 4: Place the dough in a greased bowl, cover it tightly, and let it rise in a warm spot for about 1 hour, until doubled in size.
- Step 5: Divide the risen dough into 10 equal portions. Roll each portion into a smooth ball and arrange them on a parchment-lined baking tray.
- Step 6: Cover the dough balls with a clean towel and let them proof for another 20 minutes.
- Step 7: Preheat your oven to 190°C (374°F). Brush the tops of the buns lightly with some of the reserved milk to encourage a soft crust, then bake for 20–25 minutes until golden brown.
- Step 8: As soon as you remove the buns from the oven, brush them again with the remaining milk for an extra soft and shiny finish.
- Step 9: Allow the buns to cool slightly on a wire rack before serving to enjoy their fluffiest texture.
Tips & Variations
- Make sure your milk and other wet ingredients are at room temperature or warmed to help the yeast activate properly and produce a better rise.
- For a fruity twist, substitute chocolate chips with raisins or dried cranberries.
- Brushing with milk before and after baking helps create the signature “cotton-soft” crust.
Storage
Store the buns in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze them in a sealed bag for up to a month. Reheat gently in a warm oven or microwave to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute 1/2 cube of fresh yeast with 7 g (one packet) of active dry yeast. Make sure to proof it in warm milk first until foamy before mixing.
Why do I brush the buns with milk twice?
Brushing milk before baking helps develop a soft crust, while the second brush immediately after baking gives the buns a glossy finish and helps keep them extra tender.
PrintThe Fluffiest Chocolate Chip Milk Buns Recipe
These Fluffiest Chocolate Chip Milk Buns are soft, airy, and slightly sweet bread rolls studded with rich chocolate chips. Perfect for breakfast or an indulgent snack, the buns are made with warm milk and enriched with butter and vanilla, then glazed with milk for a tender, cotton-soft crust. Easy to prepare with simple ingredients and baked until golden, they offer a delightful homemade treat anyone can enjoy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 10 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: Western
Ingredients
Dough Ingredients
- 450 g All-purpose flour
- 260 ml Whole milk, warmed to approx. 40°C
- 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 (approx. 1/2 packet)
- A pinch of salt
- 8 g Vanilla extract (approx. 1 tbsp)
- 150 g Chocolate chips
Glaze
- 4 tbsp Milk (reserved for glazing)
Instructions
- Yeast Preparation: In a large bowl, whisk together the warm milk, yeast, sugar, butter, and vanilla extract. Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix and Knead: Stir in the baking powder and a pinch of salt into the yeast mixture. Gradually add the all-purpose flour and mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Incorporate Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring they are evenly distributed without breaking them.
- First Rise: Place the dough in a greased bowl, cover it airtight with plastic wrap or a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Shape the Buns: Divide the risen dough into 10 equal portions. Roll each portion into a smooth, round ball and place them on a parchment-lined baking tray, spaced slightly apart.
- Second Proof: Cover the shaped buns with a towel and let them rise again for 20 minutes to puff up slightly.
- First Glazing and Baking: Preheat your oven to 190°C (374°F). Brush the tops of the buns with some of the reserved milk to give them a soft crust. Bake the buns for 20 to 25 minutes until they turn golden brown.
- Final Glazing: Remove the buns from the oven and immediately brush them with the remaining milk to enhance the softness and add a subtle shine.
- Cooling: Allow the buns to cool slightly on a wire rack before serving to enjoy their fluffiest texture.
Notes
- Brushing milk on hot buns creates a wonderfully soft, cotton-like crust.
- Make sure all ingredients like milk and butter are at room temperature or warmed to ensure the best rise of the dough.
- You can replace chocolate chips with raisins or dried cranberries for a fruit variation.
- For best results, avoid over-kneading which can make the buns dense rather than fluffy.
- The buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Keywords: chocolate chip buns, fluffy milk buns, homemade bread, soft bread rolls, sweet bread, chocolate chip bread, baked buns
