Soft, golden, and dotted with pockets of melted chocolate, Chocolate Chip Buns bring a bakery-style warmth straight into your kitchen. Light, tender, and delightfully rich, they offer a perfect blend of sweet bread and creamy chocolate, creating an irresistible homemade treat.
Ingredients Breakdown
Flour and yeast form the foundation of these buns, working together to create a dough that is strong yet tender. The quality of your flour and the freshness of your yeast are crucial to achieving a light, airy texture that holds the chocolate beautifully without becoming dense.
Warm milk and sugar not only help to activate the yeast but also add subtle sweetness and softness to the dough. The gentle warmth of the milk encourages the yeast to come alive, ensuring a robust, bubbly rise.
Butter and egg enrich the dough, bringing a tender crumb and luxurious flavor to each bun. The butter lends a rich mouthfeel while the egg helps the dough stay soft and gives it a lovely golden hue when baked.
Choosing the right chocolate chips is key. Dark chocolate adds a rich, slightly bitter edge that balances the sweetness, while milk chocolate creates a softer, creamier bite. Both options melt into delightful bursts of flavor within the soft bun.
A light honey glaze brushed on before baking adds a subtle sweetness and gives the buns an attractive golden sheen. It’s a simple yet effective finishing touch that makes the buns look as good as they taste.
Step-by-Step Preparation Guide
Start by activating the yeast to guarantee a lively rise. Stir the yeast and a teaspoon of sugar into lukewarm milk, and let it sit until frothy. This step ensures that the yeast is active and will create a beautifully airy dough.
Mixing and kneading the dough transforms basic ingredients into a silky, elastic mass. Once the yeast mixture is combined with the flour, butter, egg, and sugar, knead it for about 15 minutes until the dough is smooth and supple, pulling away cleanly from the bowl.
Allow the dough to rest briefly after kneading. Then, gently fold in the chocolate chips by hand. This prevents the chips from melting into the dough and ensures they are evenly distributed throughout each bun.
After the first rise, where the dough should double in size, punch it down gently to release trapped air. Divide the dough into 15 even portions and shape them into smooth, round buns for uniform baking.
The second rise is where the magic happens. Let the shaped buns rise until they are puffy and light. This step is critical for achieving the soft, cloud-like texture that makes these buns so irresistible.
Just before baking, brush the tops with warm honey. This not only adds flavor but also creates a beautiful, glossy finish that makes the buns look bakery-perfect. Bake until golden brown, then let them cool slightly before serving.
Recipe Tips & Frequently Asked Questions
How to properly activate yeast for the best rise:
Ensure the milk is warm but not hot—about 105°F to 110°F is ideal. Let the mixture become foamy before proceeding.
Kneading techniques: when to stop for perfectly elastic dough:
The dough should stretch without tearing and feel smooth under your hands or dough hook. Stop kneading once it reaches this stage.
Folding in chocolate chips without making the dough messy:
Let the dough cool for 5 minutes after kneading before adding the chocolate chips to prevent them from melting into the dough.
How to prevent the buns from overbaking and drying out:
Keep a close eye during the final minutes of baking. Remove the buns when they turn a rich golden brown and sound hollow when tapped underneath.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Add it directly to the dry ingredients without proofing, but monitor the dough carefully as it may rise faster.
How should I store the buns to keep them fresh?
Place cooled buns in an airtight container at room temperature for up to 2 days. Reheat slightly before serving for best texture.
Can I freeze the dough or the baked buns?
Both are freezable. Freeze shaped dough balls before the second rise or freeze baked buns once cooled. Thaw and reheat before enjoying.
What can I use instead of honey for the glaze?
Warm apricot jam or a simple sugar syrup can be used as an alternative glaze for similar shine and sweetness.
What to Serve With This Recipe
Serve the buns warm with a generous smear of butter for a simple, comforting snack. The richness of the butter enhances the tender crumb and highlights the chocolate.
Pair these buns with a strong cup of coffee, a mug of creamy hot chocolate, or even a glass of cold milk for a classic, satisfying pairing.
For an extra-special treat, drizzle the buns with melted chocolate or top them with a dollop of whipped cream. They also make an excellent base for a sweet brunch spread or a festive dessert platter.
Creative Variations
Add a festive twist by incorporating a pinch of cinnamon or orange zest into the dough for a burst of warmth and brightness.
Swap the chocolate chips for white chocolate, caramel chips, or chopped nuts for a different flavor and texture profile that keeps the recipe fresh and exciting.
Make mini buns by dividing the dough into smaller portions. These bite-sized treats are perfect for parties, snack boxes, or an easy grab-and-go sweet.
Chocolate Chip Buns are a delightful fusion of tender bread and sweet chocolate that feels both comforting and luxurious. Their light texture, rich flavor, and irresistible aroma make them a must-bake for any home kitchen. Whether enjoyed fresh from the oven, lightly toasted, or turned into a decadent dessert, these buns are sure to bring joy to any table.
Ingredients
400 grams (3 1/5 cups or 14 oz.) All-purpose flour
250 ml (1 cup) Lukewarm milk
100 grams (½ cup) Granulated sugar
50 grams (¼ cup) Butter
7 grams (2 teaspoons) Active dry yeast
1 teaspoon Granulated sugar (for activating yeast)
1 Egg
¾ cup Chocolate chips (dark or milk)
Honey, for brushing
Instructions
Begin by activating the yeast. In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the lukewarm milk. Stir gently and allow the mixture to sit until it becomes frothy, a sign that the yeast is active and ready to use.
Once the yeast is activated, transfer it to the bowl of a stand mixer fitted with a dough hook attachment. Add the flour, egg, butter, and the remaining granulated sugar. Knead the mixture on medium speed for about 15 minutes until the dough becomes silky smooth, elastic, and easily pulls away from the sides of the bowl.
After kneading, allow the dough to rest and cool slightly for about 5 minutes. Then gently fold in the chocolate chips by hand, ensuring they are evenly distributed throughout without melting into the dough.
Shape the dough into a large ball and place it in a lightly greased bowl. Cover loosely with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour, or until it doubles in size.
Once risen, punch down the dough to release any air bubbles and divide it into 15 equal portions, each weighing roughly 40–50 grams (about 1 ½ oz.). Shape each piece into a smooth, round bun and arrange them on a baking sheet lined with parchment paper. Ensure some space between the buns to allow for expansion.
Cover the tray lightly and let the buns rise for another hour, allowing them to become puffy and light.
Preheat the oven to 180°C (350°F) while the buns complete their second rise. Just before baking, brush the tops of the buns with a thin layer of warmed honey to encourage a beautiful golden color and add a slight sheen.
Bake the buns in the preheated oven for around 20 minutes, or until they are evenly golden brown and the aroma of sweet bread and chocolate fills the kitchen.
Remove from the oven and, if desired, brush with a little extra warm honey for added gloss. Allow the buns to cool slightly before serving warm or at room temperature.
Chocolate Chip Buns Recipe
Ingredients
- 400 grams 3 1/5 cups or 14 oz. All-purpose flour
- 250 ml 1 cup Lukewarm milk
- 100 grams ½ cup Granulated sugar
- 50 grams ¼ cup Butter
- 7 grams 2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar for activating yeast
- 1 Egg
- ¾ cup Chocolate chips dark or milk
- Honey for brushing
Instructions
- Begin by activating the yeast. In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the lukewarm milk. Stir gently and allow the mixture to sit until it becomes frothy, a sign that the yeast is active and ready to use.
- Once the yeast is activated, transfer it to the bowl of a stand mixer fitted with a dough hook attachment. Add the flour, egg, butter, and the remaining granulated sugar. Knead the mixture on medium speed for about 15 minutes until the dough becomes silky smooth, elastic, and easily pulls away from the sides of the bowl.
- After kneading, allow the dough to rest and cool slightly for about 5 minutes. Then gently fold in the chocolate chips by hand, ensuring they are evenly distributed throughout without melting into the dough.
- Shape the dough into a large ball and place it in a lightly greased bowl. Cover loosely with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour, or until it doubles in size.
- Once risen, punch down the dough to release any air bubbles and divide it into 15 equal portions, each weighing roughly 40–50 grams (about 1 ½ oz.). Shape each piece into a smooth, round bun and arrange them on a baking sheet lined with parchment paper. Ensure some space between the buns to allow for expansion.
- Cover the tray lightly and let the buns rise for another hour, allowing them to become puffy and light.
- Preheat the oven to 180°C (350°F) while the buns complete their second rise. Just before baking, brush the tops of the buns with a thin layer of warmed honey to encourage a beautiful golden color and add a slight sheen.
- Bake the buns in the preheated oven for around 20 minutes, or until they are evenly golden brown and the aroma of sweet bread and chocolate fills the kitchen.
- Remove from the oven and, if desired, brush with a little extra warm honey for added gloss. Allow the buns to cool slightly before serving warm or at room temperature.
