The chocolate chip buns are a leavened dessert that reminds everyone a bit of childhood. They are soft milk buns enriched with chocolate chips, enjoyed especially by children but also adults. Perfect for breakfast or a snack. Easy to prepare and stay soft for days. You can make them with a stand mixer if you have one, but if you prefer, you can also make them by hand. To keep them softer for longer, I recommend placing them immediately in appropriate plastic food bags or airtight containers. If you like leavened goods, you can also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 16Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make chocolate chip buns
- 2 1/2 cups Manitoba flour
- 1 2/3 cups all-purpose flour
- 1/2 cup whole milk
- 1/2 cup sugar
- 2 tsp dry yeast
- 1/3 cup butter
- 1 tsp salt
- 1 egg (medium)
- 1 tsp wildflower honey
- 5 oz chocolate chips
- 1/2 cup water
- 1/4 cup all-purpose flour
Tools
- Stand Mixer
- Bowl
- Spoon
- Wooden spoon
- Parchment paper
- Baking tray
Steps to make chocolate chip buns
To prepare the chocolate chip buns, first keep the milk, egg, and butter at room temperature. Now prepare the water roux. Take a pan and over low heat mix the flour with water using a whisk until it becomes a sort of shiny gelatin. It should thicken quickly, in a few minutes. Turn off the heat, place it in a bowl, and cover with cling film touching the surface. Even though I’m using dry yeast, I still warm the milk in the microwave for about 20 seconds, so it becomes lukewarm.
Weigh the flours and set them aside. In the bowl of the stand mixer, add the flours, dry yeast, milk, and the water roux we prepared. Start the stand mixer at a low speed. I started with the flat beater.
Then add the sugar, a medium egg, a teaspoon of wildflower honey, and mix again. Each ingredient should be well combined before adding the next. Add the salt. Now I switched to the dough hook and added the softened butter in pieces. Add one piece at a time, waiting for each to be well incorporated into the dough. Finally, add the chocolate chips. If they mix in with the stand mixer, otherwise take the dough and incorporate them by hand. Now place the dough on a work surface and try to give it a round shape by making a few small folds.
Place the dough in a bowl, cover with plastic wrap or a lid, and let rise for about 3 hours in a turned-off oven with the light on. When the dough is well risen, take it back and make folds to reshape it into a round form. Cut pieces of dough about 60/70 grams (about 2 to 2.5 oz) and create buns by first flattening them, then folding them over themselves, and rounding with the palm of your hand to create a tall ball.
Place them on a baking tray lined with parchment paper, not too close as they need to rise again. Let them rise again for about 1 hour. Once they are puffed up, preheat the static oven to 350°F. Meanwhile, brush the tops of the buns with egg yolk and milk and bake them for about 15 minutes.
Take them out of the oven and if possible, place them almost immediately in a plastic food bag so that a crust does not form on the surface and the buns remain soft. Alternatively, put them in an airtight container, so they stay soft for a longer time.
Storage and tips
You can store your chocolate chip buns in an airtight container for a couple of days or in special food bags.
You can store your chocolate chip buns in an airtight container for a couple of days or in special food bags.
