The chocolate chip buns are truly special, and who among us hasn’t ever tried the store-bought ones?
I wanted to make them homemade, definitely lighter and more genuine, plus you get the satisfaction of having made them yourself !!!
Really great to start the day and thus have them for breakfast, or for a tasty snack… our kids, but we adults will appreciate them a lot too!
Like all leavened recipes, you need to have a bit of patience for the rising time, but I always say the wait pays off.
So try my recipe and let me know how yours turned out!
I used my Panasonic Croustina bread machine for the dough, which always gives me excellent results.
Try making this recipe and if you make this or any of my other recipes, send me the photos and I’ll publish them on my page with your name.
Approx. 112 Kcal per bun
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 27 buns
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chocolate Chip Buns
- 4 cups Manitoba Flour
- 1 cup Whole Milk
- 2/3 cup Sugar
- 1/4 cup Extra Virgin Olive Oil
- 2 Egg Yolks
- 1 oz Fresh Brewer's Yeast
- 1 tsp Salt (fine)
- 5 oz Dark Chocolate Chips
Tools
- 1 Bread Machine Bread Machine
Preparation of Chocolate Chip Buns
Prepare the starter by combining 1/3 cup of milk, a teaspoon of sugar, and 1/4 cup of all-purpose flour to obtain a batter and let it rest for about 35-40 minutes or until it has slightly risen.
After the time has passed, take the bread machine, insert the kneading blade, and add the dry ingredients first followed by the liquid ones, except for the chocolate.
Start the machine with the dough program, mine is button 17, and let it work for 20 minutes.
Once the dough is done, add the chocolate and let the machine work for 2 minutes, just enough time for the chocolate chips to incorporate.
At this point, transfer the dough to a large bowl and let rise for about 1 and a half hours.
Once risen, transfer the dough to a work surface and shape it into balls weighing about 1.5 oz each, place them on a baking tray lined with parchment paper, and let rise again for about 1 and a half hours until they double in volume.
If you don’t have a bread machine, you can easily make the dough by hand or with a stand mixer.
Bake in a preheated oven at 320°F for about 25 minutes.
Once baked and cooled, I dusted them with a little powdered sugar, but it’s optional, so you can skip it if you prefer.
