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: Bread

Cuisine: Baking Recipes

Keyword: Double Chocolate Milk Buns

Servings: pieces

Author: Bee Yinn Low

Ingredients

2 3/4 cups bread flour
4 1/2 tablespoons granulated sugar
1 tablespoon cocoa powder
1 tablespoon milk powder
1 teaspoon active dry yeast
1 egg
2/3 cup+1 tablespoon milk
1 3/4 tablespoons unsalted butter
2 cups chocolate or chocolate bar break into small pieces

US Customary - Metric

Instructions

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

Video

Notes

Bread flour can be substituted with 240g of bread flour and 60g of all-purpose flour.

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.

To ensure the dough proofs properly, always check the expiration date of the active dry yeast before using it.

Choosing a chocolate bar with a higher fat content helps to achieve the best filling texture.

Nutrition