Japanese Chocolate Chip Milk Bread Buns

Last week I definitely needed something sweet to cheer me up, so I made my sweet Japanese milk buns with chocolate chips (for the nth time;)).

I made these last year for my nephews and they were a SUCCESS! Try them, you won't regret!

---

The amazing flavor of these chocolate chips milk buns

It's always difficult, to me, to describe recipes with words and make you really understand what they taste like.

EVERY SINGLE recipe I post on the blog is food I really appreciated. And I mean, REALLY appreciated. So, when I share it, I love to describe how amazing it was.

Sometimes though there are not enough words and you just have to try the recipe. Same with these fluffy milk chocolate buns recipe: I can't even describe their flavor, it's too good. But, I'll try.

When I made these for the first time, more than a year ago, I simply used my Hokkaido milk bread recipe and added chocolate chips. Then last week I tried to increase the quantity of powdered milk.

The flavor changed, for the better. Adding more milk obviously translated in a more milky sweet flavor. And OMG, what can I say? Again, you just have to try it. WAY better than those store-bought ones!

Recipe ingredients for fabulous buns

Here's the list of ingredients you'll need to make these milk chocolate rolls.

• Bread flour (or all purpose) and water - for the water roux
• Bread flour for the buns
• Brown sugar
• Salt
• Dry yeast
• Milk
• Milk powder (don't skip it for a more milky flavor)
• Egg
• High quality butter
• Chocolate chips (milk or dark chocolate, both ok)

These are all ingredients that are easy to have access to, so you have no excuses!:)

How to make milk buns - key steps

Making milk buns with chocolate chips is not difficult, even though there are some steps in which you have to be "careful". But after all it's an easy recipe. So let's see (the steps seem a lot, but the process is like any other yeast leavened baked good)

Step 1: Make A Water Roux (Tangzhong Method)

First, you have to make water roux by combining water (or whole milk) and flour into a small saucepan, then let it thicken at low heat and let cool down at room temperature.

In my Hokkaido milk bread's post, in the FAQs paragraph, you can read WHY water roux gives softness to our bread (it's called Tangzhong method) Let cool down.

Step 2: Prepare Milk Bun Dough

1. Add dry ingredients: bread flour, fine sea salt, sugar into the bowl of a stand mixer (into bread machine - with "dough" setting), then activate (I use the dough hook attachment).
   
2. Now add warm milk + active dry yeast, half of the beaten egg, milk powder (you can also add this before - you can use condensed milk too), water roux and let knead.
   
3. Unsalted butter (softened, not melted) is added at the end because fat can inhibit gluten formation. Let knead until gluten forms.

Step 3: Check If Gluten Has Developed (Windowpane Test)

Take the windowpane test to check if gluten network is formed.
You just have to take a small piece of dough, then gently stretch it with your fingers. If it doesn't tear immediately, then your milk chocolate bun 's dough is ready.

Watch this video.

Step 4: Add Chocolate Chips

4. Fourth and last step is adding chocolate chips: let incorporate just a few seconds to prevent them from melting.
   
   I say this part is tricky because the risk is to melt the chips, so you'll end up not having those chocolate "pools" in the final product (Makes sense?)
   Let dough rise in a warm place.
   
5. Divide the dough in equal pieces.
   Again, pay attention when forming the soft milk chocolate bun: be gentle and work quickly (or chocolate will melt). Place them on a baking tray covered with parchment paper.
   Let rise again until doubled, covered with plastic wrap, lid or damp towel.
   
6. Brush the buns with egg wash and bake in preheated oven.
   
7. Check them after 12 minutes: you want them golden brown, so if they're not, let them cook for 2 more minutes.
   
8. As soon as you take them out of the oven, brush with more milk, then put them on a wire rack to cool down at room temperature.

How Do You Know When To Stop Kneading?

The main problem a "beginner" baker may face is over-kneading vs under-kneading. How can you understand if it's the right time to stop kneading?

If you UNDER-knead, the dough will look loose and it will tear because gluten "structure" hasn't formed yet.

If you OVER-knead, your dough will be tough and will tear, this time because gluten network is too tight.

To check gluten development, perform the windowpane test: take a piece of dough, gently stretch it with your fingers. If you manage to stretch it so it's thin and translucent and it doesn't tear, then you can stop kneading.

Same recipe, lots of variations

With this same recipe you can also make a lot of different ones: like burger buns (add sesame seeds), Hokkaido milk bread (just use a loaf pan instead of forming dough balls), milk bread rolls (just use a circular or square baking pan).

You can also add other "flavors": instead of chocolate chips you can use raisins, dehydrated berries or other dehydrated fruit, or nuts (or why not, try savoury fillings, cheese for example!). Or you can add cocoa powder to the dough and make them more chocolate-y.

How do you make your buns fluffier?

I could say once again, go read my Hokkaido milk bread post, but I'm going to explain it one more time: to make your buns fluffier (but also other asian bread recipes), you should use the Tangzhong method.

Tangzhong, aka water roux, consist in cooking flour and water, so the starches in the flour gelatinize.

When added to the dough, this will create "structure" and "hold" liquid.
While baking this liquid will create more internal steam (and makes buns/bread rise).

To dig deeper into this topic, I recommend reading this post by King Arthur Flour.

What can I use instead of milk powder in bread?

You can omit it (or use condensed milk), but I'm telling you: this milk chocolate buns recipe won't be the same without it.

If I found this ingredient here in Italy (where sometimes I can't find everything I need), you in the US can find it too.
Powdered milk - not the one for babies, this is the one used in baked goods - can be found in the baking section at the supermarket.

I bought mine, then stored in a jar, and it lasted for months.

Hope you'll love this milk buns recipe as much as I did!

---

Do you have other questions?

It's not easy to answer all the questions you may have, so PLEASE leave a comment below and I'm glad to reply! Thank you.

---

If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!  🙂

Remember: if you try one of my recipes, tag me on Instagram or DM me the photos! 

---

Don’t forget to pin and share this easy and delicious recipe!

---

If you liked these chocolate chip milk buns you definitely have to try my HOKKAIDO MILK BREAD! It's soft like a pillow!

---

© Healthy Little Cravings – Roberta Dall’Alba.
I own all content and photos’ copyright.
Before using my photos and recipes, please email me.
If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.