The Fluffiest Chocolate Chip Milk Buns
A soft, enriched milk bread infused with vanilla and loaded with chocolate chips, featuring a unique double-milk glaze for a professional shine.
Ingredients
- Ingredients
- 450 g All-purpose flour
- 260 ml Whole milk warmed (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
- 150 g Chocolate chips
- 8 g Vanilla extract approx. 1 tbsp
- 4 tbsp Milk reserved for glazing
- Instructions
- Yeast Prep: In a large bowl whisk together the warm milk, yeast, sugar, butter, and vanilla. Let sit for 10 minutes until foamy.
- Mix & Knead: Stir in the baking powder flour, and salt. Knead by hand or with a stand mixer for 5–10 minutes until the dough is smooth and elastic.
- 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.
Instructions
- The Milk Trick: Brushing milk on hot buns is what gives them that incredible "cotton-soft" crust.
- Warmth: Ensure your ingredients (eggs/milk) are not cold from the fridge for the best rise.
- Add-ins: You can substitute chocolate chips with raisins or dried cranberries for a fruit-filled version.