The chocolate chip buns are sweet, soft, delicious snacks to enjoy at breakfast plain or filled with spreadable creams but perfect at snack time for a super tasty break. Needless to say, kids love them but so do adults! Because it’s really impossible to resist chocolate chip buns. Make plenty because they disappear quickly! Don’t say I didn’t warn you!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 25 buns of 50 grams each
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup water
- 2 1/2 cups all-purpose flour
- 2 1/2 cups Manitoba flour
- 1/4 cup sugar
- 1 tbsp fresh yeast
- 1 cup milk
- 1/4 cup fresh cream
- 3/4 cup water roux
- 1/4 cup soft butter
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 cup chocolate chips
Tools
- 1 6-inch Saucepan
- 1 Whisk
- 1 KitchenAid Artisan Mixer
- 2 Mixing Bowls
- 2 Reusable Fabric Covers
- 2 Baking Trays
- 2 Reusable Baking Mats
- 1 Cooling Rack
Steps
For this dough, I used the water roux or Tang Zhong method: to learn more, you can read the article “Water roux“.
Transfer the flour into a saucepan, pour the water, and mix with a whisk. Cook over low heat, continuing to stir, until it reaches a temperature of 149°F: you should obtain a kind of jelly. Transfer it into a bowl, cover it with plastic wrap, and place it in the fridge to cool thoroughly.
Sift the flours into the stand mixer bowl, add the crumbled yeast, vanilla extract or seeds from a pod, sugar, cold water roux, cream, almost all the milk, and start kneading. Then add the remaining milk and knead until well combined. Add salt and knead well, then incorporate soft butter little by little, kneading until you get a smooth, elastic dough. Add chocolate chips and knead again to distribute them evenly. Transfer the dough to the work surface, fold it twice, shape it into a ball, and transfer it to a lightly buttered bowl, cover with plastic wrap or reusable fabric covers and let rise in a warm place for a couple of hours or until doubled.
After the resting time, return the dough to the work surface and divide it into 25 portions of 50 grams each. Shape into balls and place them on two trays lined with reusable baking mats. Cover with plastic wrap or a clean cloth and let rise until doubled.
Bake the buns in a preheated oven at 356°F for about 20 minutes. Let them cool on a cooling rack and then serve.
Notes
Chocolate chip buns can be stored for a few days in airtight food bags. In the days following preparation, I recommend warming them slightly before consuming. They can be frozen.
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Recipe source: HERE.
