If you are craving a delightful bakery treat that feels like a warm hug, this Fluffy Chocolate Chip Milk Buns Recipe is exactly what you need. These soft, tender buns boast a delicate milk-enriched dough dotted generously with gooey dark chocolate chips, creating an irresistible combination of rich flavor and pillowy texture. With every bite, you’ll experience a perfect balance of sweetness and fluffiness that keeps you reaching for more. Whether you enjoy them fresh from the oven for breakfast or as a comforting snack, these milk buns will quickly become your new favorite baking indulgence.

Fluffy Chocolate Chip Milk Buns Recipe - Recipe Image

Ingredients You’ll Need

This Fluffy Chocolate Chip Milk Buns Recipe uses simple pantry staples that come together in a magic way to form the softest, most tender buns you can imagine. Each ingredient plays an important role—flour builds structure, milk adds richness and softness, and chocolate chips provide that wonderful burst of deep cocoa sweetness.

Water (3 tbsp + 1 tsp): Provides moisture for gelatinizing flour in the tangzhong and activates the yeast.
Milk (3 tbsp for tangzhong + ½ cup + 3 tbsp + 2 tbsp total): Enriches the dough for tenderness and lends a subtle creaminess.
Bread Flour (2 tbsp for tangzhong + 2 ¾ cups): Gives structure and chewiness ideal for fluffy buns.
Granulated Sugar (¼ cup + 2 tbsp): Sweetens the dough perfectly, feeding the yeast and balancing chocolate’s bitterness.
Large Egg (room temperature): Binds ingredients and adds moisture for a rich crumb.
Salt (¾ tsp): Enhances flavor and controls yeast fermentation for balanced dough rise.
Instant Dry Yeast (1 ½ tsp): Makes the dough rise to airy perfection.
Unsalted Butter (¼ cup, melted): Adds richness and tenderizes the dough texture.
Dark Chocolate Chips (¾ to 1 cup): Provides pockets of intense chocolate bliss throughout the buns.

How to Make Fluffy Chocolate Chip Milk Buns Recipe

Step 1: Prepare the Tangzhong

Start by making the tangzhong, a cooked flour paste that keeps these buns irresistibly moist and soft for days. In a small saucepan over low heat, whisk together the 3 tablespoons plus 1 teaspoon of water, 3 tablespoons of milk, and 2 tablespoons of sifted bread flour. Stir continuously until the mixture thickens into a smooth, pudding-like paste—this usually takes about 2 minutes. Once thickened, remove it from the heat, cover to prevent drying out, and let it cool completely to room temperature. This simple step elevates the texture of your buns to a professional bakery level.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the remaining bread flour, granulated sugar, and salt. Add the instant dry yeast and mix well to ensure even distribution. This dry mix forms the base that will capture all the lovely flavors as the dough develops.

Step 3: Mix Dough Ingredients

Next, add the melted unsalted butter, remaining milk, cooled tangzhong, and the beaten egg to the dry ingredients. Stir everything together until a shaggy dough begins to form. This is your canvas for soft, fluffy buns loaded with chocolate goodness.

Step 4: Knead the Dough

Transfer the dough to a clean surface and knead by hand or with a stand mixer fitted with a dough hook for about 6 to 7 minutes. You’re aiming for a smooth, elastic texture that springs back when pressed gently. If the dough feels sticky, sprinkle in up to an additional 2 tablespoons of flour, but be cautious not to overdo it—the dough should remain soft and slightly tacky.

Step 5: First Rise

Place your perfectly kneaded dough into a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for about 50 minutes, or until it doubles in size. This rise is crucial to developing the airy structure that makes these buns so delightfully fluffy.

Step 6: Add Chocolate Chips and Shape

After the first rise, gently punch down the dough to release excess gas. Knead in the dark chocolate chips evenly throughout. Divide the dough into 9 equal portions and roll each piece into neat balls. Arrange these buns in a greased 9×9-inch baking pan, leaving some space for their second rise.

Step 7: Second Rise and Bake

Cover the pan and let the buns proof for another 25 to 30 minutes until they puff up again. Meanwhile, preheat your oven to 350°F (180°C). Before popping the buns into the oven, brush their tops with 2 tablespoons of milk—this helps develop a gorgeous golden color and a soft crust. Bake for about 19 to 23 minutes, or until the buns turn a luscious golden brown. For a final glossy touch, brush them with a little more milk while they are still warm.

Step 8: Cool and Enjoy

Allow the buns to cool slightly so you can enjoy the melty chocolate and tender crumb without burning your fingers. They are simply best eaten fresh, but we’ll share storage tips below to keep your batch just as delightful for days.

How to Serve Fluffy Chocolate Chip Milk Buns Recipe

Garnishes

A light dusting of powdered sugar or a gentle drizzle of melted chocolate can add a pretty, sweet touch to these milk buns if you want to impress guests. Fresh raspberries or a sprinkle of finely chopped nuts also provide appealing texture and vibrant color.

Side Dishes

These fluffy chocolate chip buns pair beautifully with a cup of hot coffee or creamy chai tea for a comforting breakfast combo. If serving as a dessert, consider fresh fruit salad or a scoop of vanilla ice cream to complement the warm chocolate flavors.

Creative Ways to Present

Try slicing the buns and turning them into delightful chocolate chip French toast, or sandwich them with whipped cream and strawberries for a dreamy treat. Wrapping them individually as gifts with a cute ribbon also makes for an irresistible homemade present.

Make Ahead and Storage

Storing Leftovers

If you have any leftover buns (which is rare!), store them in an airtight container at room temperature for up to 2 days to keep their softness intact. Avoid refrigeration, as it can dry out the bread quickly.

Freezing

For longer storage, these milk buns freeze beautifully. Wrap each bun tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 1 month, making them perfect for baking ahead of time.

Reheating

To enjoy your buns after freezing, thaw them at room temperature, then warm gently in a microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This refreshes their soft texture and brings out that luscious chocolate aroma.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour is preferred for its higher protein content that creates a chewier texture, you can substitute all-purpose flour. Just expect a slightly less elastic dough and a softer crumb.

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour-water mixture that locks in moisture, making bread softer and extending its shelf life. It’s key to achieving the super fluffy texture in this recipe.

Can I substitute dark chocolate chips with milk chocolate or other types?

Absolutely! Use your favorite type of chocolate chips. Dark chocolate offers a nice balance to the sweet dough, but milk or semi-sweet will work well and provide varying sweetness.

Is it necessary to let the dough rise twice?

Yes, the two rises develop flavor and help create the light, airy texture of the buns. Skipping or shortening rises can lead to dense bread.

How do I know when the buns are fully baked?

The buns should be golden brown on top and spring back lightly when pressed. Also, they will have an internal temperature of about 190°F (88°C) if you use a thermometer.

Final Thoughts

There is truly nothing quite as comforting as the warm, soft embrace of these fluffy chocolate chip milk buns fresh from your own oven. This Fluffy Chocolate Chip Milk Buns Recipe transforms simple ingredients into a bakery-worthy treasure you’ll want to make again and again. So gather your ingredients, roll up your sleeves, and treat yourself to a batch—you deserve every delicious bite.

Fluffy Chocolate Chip Milk Buns Recipe

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3.8 from 78 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 9 buns 1x

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Description

These Fluffy Chocolate Chip Milk Buns are soft, tender, and lightly sweetened milk buns studded with rich dark chocolate chips. Made using the Tangzhong method for extra fluffiness, they are perfect for breakfast, snacks, or dessert. The buns bake to a golden brown with a glossy milk-brushed finish that enhances their soft texture and sweet flavor.

Ingredients

Scale

Tangzhong

3 tbsp + 1 tsp water
3 tbsp milk
2 tbsp bread flour, sifted

Dough

2 ¾ cups bread flour
¼ cup + 2 tbsp granulated sugar
¾ tsp salt
1 ½ tsp instant dry yeast
¼ cup unsalted butter, melted
½ cup + 3 tbsp milk, room temperature
1 large egg, room temperature

Additional

¾ to 1 cup dark chocolate chips
2 tbsp milk (for brushing)

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Instructions

Prepare the Tangzhong: In a small saucepan over low heat, whisk together water, milk, and sifted bread flour until combined.
Cook Tangzhong: Stir continuously for about 2 minutes until the mixture thickens into a smooth paste.
Cool Tangzhong: Remove from heat, cover, and allow to cool to room temperature.
Make the Dough: In a large bowl, combine bread flour, granulated sugar, salt, and instant dry yeast. Mix well.
Add Wet Ingredients: Stir in melted butter, room temperature milk, cooled Tangzhong, and the beaten egg until a shaggy dough forms.
Knead the Dough: Knead by hand or with a stand mixer for 6-7 minutes until smooth and elastic. Add up to 2 tablespoons more flour if dough is sticky.
First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise for about 50 minutes until it doubles in size.
Incorporate Chocolate Chips: Gently punch down the dough and knead in the dark chocolate chips evenly.
Shape the Buns: Divide the dough into 9 equal portions and roll each into a smooth ball.
Arrange in Pan: Place the buns spaced apart in a greased 9×9-inch baking pan.
Second Rise: Cover and let the buns proof for 25-30 minutes until puffed.
Preheat Oven: Preheat the oven to 350°F (180°C).
Brush and Bake: Brush the buns with milk and bake for 19-23 minutes until golden brown on top.
Finish: Brush the baked buns again with milk while warm to create a soft, glossy crust.
Cool and Serve: Allow buns to cool slightly before serving to enjoy best texture and flavor.

Notes

Use bread flour for the best texture and structure in the buns.
The Tangzhong method involves cooking a portion of flour and liquid into a paste, resulting in softer and fluffier baked goods.
Make sure all wet ingredients (milk, egg, butter) are at room temperature to activate yeast properly.
Adjust the amount of flour slightly when kneading if the dough feels too sticky to handle.
For a dairy-free option, substitute milk and butter with plant-based alternatives and ensure chocolate chips are dairy-free.
Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Baking
Method: Baking
Cuisine: Western