Are you in the mood for super fluffy buns that are big and bold and taste like brioche kissed by chocolate chips? Then look no further, these chocolate chip buns are for you. They can be served as they are, but will also taste amazing with some butter. I am sure that this will be a huge hit for any breakfast table.
In my family it is usually my hubby who makes bread. His grandfather was the baker of the entire village, so I believe it runs in his genes. At least whenever he makes bread, it turns out amazing. However, in my opinion working with sourdough is a tricky science, I usually like to stick to yeast doughs. Just like with these buns with chocolate chips. If there is one thing I have learned of enriched yeast dough, it is the fact that it usually is a sticky dough to work with. I have no clue, to be honest, but to me it looks like the amount of liquid you add is so much higher than for a sourdough bread. So it can be tricky to work with. However, if you are patient (and oil your hands), you will be rewarded some delicious buns that taste like a cloud. I promise, they are just so much better than from the store and taste amazing.
Credit: Slightly adapted from Zuckerzimtundliebe (in German)
These fluffy chocolate chip buns are prepared with a yeast dough that is enriched with egg and milk and are perfect for breakfast. Heat the milk in a pot or in the microwave until lukewarm, you should be able to stick your finger inside. Dissolve the yeast in it and also stir in the gg. Weigh sugar, salt, and flour in a large kneading bowl, add the milk mix. Knead on lowest speed for about ten minutes or if doing by hand, at least for 10 minutes. The dough will remain sticky, but it should pull away from the bowl. It will be sticky, but elastic. Transfer to a bowl, cover with a damp towel and let rise for about 1 1/2 hours or until double in size in a warm place (I like to keep mine inside the turned off oven). Oil your hands, then punch down dough to deflate and knead in chocolate chips little by little. The dough still will be sticky, but rather than adding flour, oil your hands in order to be able to work with it. Divide into 8 equal parts (mine were about 125 grams each) and roll into buns. Place these buns into a greased form (I used a 20x20cm brownie form), cover again with damp towel and let rise a second time for about half an hour or until considerably bigger. Preheat oven to 180 degrees Celsius, brush the buns with the egg wash and bake for about 25-30min. They will have a rather dark crust (see pictures), which comes from the egg wash. Best enjoyed warm and on the day made.Fluffy Chocolate Chip Buns
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Instructions
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