The Fluffiest Chocolate Chip Milk Buns Recipe | Soft Sweet Bread Treat
Bake the fluffiest chocolate chip milk buns ever with this easy recipe. Soft, airy, and filled with melty chocolate chips, these sweet buns are perfect for breakfast, brunch, or dessert.
Equipment
- Saucepan (for tangzhong)
- Mixing bowls
- Stand mixer with dough hook (optional)
- Whisk and spatula
- Kitchen scale (recommended)
- Baking pan (9x13 or similar)
- Oven thermometer
- Pastry brush
Ingredients
Tangzhong:
- 3 tbsp milk
- 3 tbsp water
- 2 tbsp bread flour
Dough:
- Tangzhong (cooled)
- ¾ cup warm milk
- 1 large egg (optional, for richness)
- 3 tbsp sugar
- 3 tbsp unsalted butter, softened
- 2 ¾ cups bread flour
- 1 tsp salt
- 2 tsp instant yeast
Filling:
- 1–1 ½ cups chocolate chips (semi-sweet or milk)
Finish:
- 1 tbsp melted butter or milk glaze
Instructions
- Make tangzhong: Whisk milk, water, and flour. Cook over medium heat until thick paste forms (149–158°F). Cool.
- Mix dough: Combine tangzhong, milk, egg, sugar, butter, flour, salt, and yeast. Knead until smooth and elastic (8–12 minutes by hand or 6–8 minutes with mixer).
- First rise: Cover and let rise 60–90 minutes until doubled.
- Add chips: Fold in chocolate chips gently. Chill dough briefly if chips melt.
- Shape: Divide into 12 equal pieces. Shape into tight balls. Place in greased baking pan.
- Second rise: Proof 30–45 minutes until puffy.
- Bake: 350–375°F for 18–22 minutes until golden brown. Internal temp: 190–195°F.
- Finish: Brush with melted butter or milk glaze. Cool 10 minutes before serving.
Notes
- Make-ahead: Refrigerate dough after first rise up to 24 hours; bring to room temp before shaping.
- Freezer-friendly: Freeze baked buns up to 1 month; thaw and rewarm at 300°F for 8–10 minutes.
- Variations: Try double chocolate (cocoa + chips), orange zest with citrus glaze, or hazelnut-chocolate.
- Troubleshooting: Dense buns = under-proofing or too much flour. Dry crumb = overbaking. Chips melting = fold gently with chilled chips.