Double Chocolate Milk Buns

5 from 4 votes

Double Chocolate Milk Buns

Double Chocolate Milk Buns are soft, airy, and bursting with a rich, decadent chocolate flavor. It brings you a surprise with the molten chocolate filled in the center. They're easy to prepare and best served for breakfast or as a delightful afternoon snack.

Prep Time20

Cook Time15

Proofing1 25

Course: Breakfast, Dessert

Cuisine: American, Asian

Keyword: Buns, Chocolate, Double Chocolate Milk Buns

Servings: pieces

Calories: 188kcal

Author: Bee Yinn Low

Ingredients

2 3/4 cups (300g) bread flour
4 1/2 tablespoons (45g) granulated sugar
1 tablespoon (12g) cocoa powder
1 tablespoon (10g) milk powder
1 teaspoon (3g) active dry yeast
1 (55g) egg
2/3 cup+1 tablespoon (165g) milk
1 3/4 tablespoons (25g) unsalted butter
2 cups (90g) chocolate or chocolate bar break into small pieces

Instructions

Whisk together bread flour, sugar, cocoa powder, milk powder, and active dry yeast in a large mixing bowl. Stir in egg and milk.
Knead the dough using a stand mixer with a dough hook attached over medium-high speed for 5 minutes until a rough dough forms. Add softened butter, and continuously knead the dough at the same pace for 10 to 15 minutes until smooth and more elastic.
Cover the dough with a cloth or plastic wrap and let rise for 45 minutes in a warm area, or until it is doubled in size.
Transfer the dough to a floured working surface, and gently press it to release the air from the inside. Divide the dough into 16 equal portions, and roll each piece into a smooth ball. Cover with plastic wrap and let them rest for 15 minutes at room temperature.
Flatten each dough with your palm and roll it out with a rolling pin. Add the chocolate in the center, fold the edges to the center, and pinch to seal tightly. (repeat until all ingredients are used).
Line a 9-inch square baking pan with parchment paper. Transfer the dough to the pan, half-inch apart. Lightly cover the dough with plastic wrap and let it rise for 40 minutes at a warm place until puffy. Dust the risen dough with bread flour on top.
Preheat the oven to 356°F (180°C). Bake for 15 minutes.

Video

Notes

Tips:

1. Bread flour can be substituted with 240g of bread flour and 60g of all-purpose flour.
2. The water absorption of various bread flour brands may differ, so please adjust the amount of the milk by 1 to 2 tablespoons more or less accordingly.
3. To ensure the dough proofs properly, always check the expiration date of the active dry yeast before using it.
4. Choosing a chocolate bar with a higher fat content helps to achieve the best filling texture.

Nutrition