Today we make these tasty chocolate-chip buns, perfect for kids and adults.
They are small sweet rolls enriched with chocolate chips, ideal for breakfast or a sweet snack.
They aren’t difficult to make, but you need to pay attention to two things in particular: the dough and the proofing time, which can vary depending on the ambient temperature where they are left to rise.
Other recipes for breakfast or snack:
- Difficulty: Medium
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 50 Minutes
- Cooking time: 15 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 1/6 cups strong flour (about 280 W; about 500 g)
- 1 cup milk (about 250 ml)
- 2/3 cup butter (about 150 g (≈1 1/3 sticks))
- 1/2 cup granulated sugar (plus 2 tbsp (about 120 g))
- 0.4 oz fresh compressed yeast (≈12 g — about half a 7 g active dry yeast packet)
- 2 eggs (whole)
- 1 2/3 tsp salt (about 10 g)
- vanilla (and orange paste to taste)
- 2/3 cup chocolate chips (about 100 g)
- 1 whole egg
- as needed milk
Tools
- 1 Stand mixer (planetary)
- 1 Bowl
- 1 Baking sheet
- Parchment paper
- Metal bench scraper
- Kitchen scale
- 1 Brush silicone
Steps
To make the chocolate-chip buns, have all ingredients at room temperature if it’s winter, or all ingredients cold from the fridge if it’s summer.
Place the milk, the yeast, the sugar and the eggs in the bowl of the stand mixer fitted with the paddle attachment (or the hook) and mix a few minutes on low speed until everything is well combined.
At this point add all the flour and start the mixer at speed 3 or 4 until you obtain a fairly smooth dough ball.
Gradually add the butter in small pieces so it is fully absorbed, then add the salt and the flavorings.
Let the mixer work until you have obtained a smooth, elastic dough and the sides of the mixer bowl are clean.
Finally add the chocolate chips and mix a few seconds on low speed just to incorporate them into the dough without breaking them.
Round the dough into a smooth ball and let it rest on the work surface under a kitchen towel for about 30 minutes, or place it in a bowl, covered.
After about half an hour of rest, the dough will have started to rise slightly.
Using the kitchen scale, divide the dough into about 10–12 small pieces weighing approximately 80 g each.
Roll each piece under the palm of your hand on the counter to form a perfect sphere and place each ball on a baking sheet lined with parchment paper, spaced apart.
The buns should proof until they have nearly doubled in size.
Ideally place them in the oven with the light on or in an environment around 82–86°F (28–30°C).
This will take about 1½ to 2 hours.
When the dough balls are well risen — that is, they have doubled — preheat the oven to 356°F (180°C).
Gently brush the buns with a brush dipped in the beaten egg mixed with a little milk.
Bake for about 13–15 minutes.
Remove from the oven and let cool with a cotton cloth over them, then enjoy your chocolate-chip buns.
Chocolate-chip buns keep for a couple of days at room temperature or they can be frozen either cooked or raw (before the final proof on the tray).
