Fluffy milk buns with chocolate chips

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 Today I'd like to share a recipe for fluffy milk buns with chocolate chips.

Buns come out beautiful and golden, and they smell beautifully. They're also fluffy, soft and, interestingly, not too sweet: yeast easily work through all the sugar and the flavour is mostly underlined by chocolate. The buns will be a great idea for mid-morning snack or afternoon tea, especially when coupled with a cup of coffee. Of course, they're at their best straight out of the oven, but you may also reheat them in a  microwave or an oven if needed.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 3 cups (~500 g) flour
  • 2 tbsp (~30 g) sugar
  • 7 g (1 packet) dry active yeast
  • Small pinch of salt
  • 250 ml milk
  • 75 g condensed milk
  • 1 egg
  • 50 g butter
  • 100 g dark chocolate chips

Method

  1. Put 500 g flour, 30 g sugar, 7 g instant yeast and a small pinch of salt into a large bowl. Mix through with a whisk to distribute dry ingredients evenly.
  2. Add 250 ml lukewarm milk, 75 g condensed milk and 1 large egg. Mix the contents of the bowl with a wooden spoon, until just combined. 
  3. Once flour absorbs all moisture, add 50 g cool melted butter. Mix everything together again with a wooden spoon and start kneading the dough. I suggest doing it in the bowl at first until you can no longer see raw flour in the dough. Turn the dough onto a floured work surface then, sprinkle some flour on top and knead for 15-20 minutes until it stops sticking to your hands. The dough may be very sticky at first and you may feel tempted to add more flour. Don't do it - the dough will firm up without extra flour during kneading.
  4. Shape the dough into a ball and put it into a lightly oiled bowl. Cover the top of the bowl tightly with plastic wrap and put it into a warm place for an hour or two, until the dough doubles in size.
  5. Turn out risen dough onto a clean work surface, press it down to remove excess air and shape it into a disc. Divide the dough into 12 roughly equal parts. Knead each part of the dough shortly and form it into a small ball, removing the remaining air resulting from fermentation.
  6. Put the dough balls onto a baking tray and cover them with a piece of plastic wrap. Set them aside for 30 minutes to relax the dough - that will make bun shaping easier.
  7. After 30 minutes, place each dough ball onto a work surface, press them down with your fingers and roll them to 0.5 cm thickness.
  8. Shape the dough into a small rectangle. Stretch it gently on one side, press it down to make it stick to the work surface and stretch it on the other side to get a rectangle. Scatter some chocolate chips on top (I used 100 g chocolate chips altogether to make 12 buns). Shape the dough into a tight roll, close it gently and even it out.
  9. Place shaped buns onto a baking tray lined with baking paper, 2-3 cm apart. Cover them again with plastic wrap and put them into a warm place for 40 minutes, until doubled in size.
  10. Once buns have risen, take off plastic wrap and make two diagonal cuts with a sharp knife on each bun. Brush them with a mixture of lightly beaten egg and 2 tbsp milk.
  11. Put the buns into a conventional oven preheated to 170 deg C for 20-25 minutes.
  12. Take ready buns out of the oven and set them aside on a tray for 5 minutes to cool slightly. Transfer them onto a wire rack and cool until they are slightly warm.
  13. Enjoy!

Approximate nutritional value

100 g

  • 326 kcal
  • Carbs: 51 g 
  • Fat: 10 g
  • Protein: 9 g
  • Fibre: 1 g

1 bun (recipe makes 12 buns)

  • 267 kcal
  • Carbs: 41 g 
  • Fat: 8 g
  • Protein: 7 g
  • Fibre: 1 g



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