These soft and pillowy Double Chocolate Milk Buns are a chocolate lover’s dream, featuring rich cocoa-infused dough and gooey chocolate centers. Perfect for breakfast, brunch, or a delightful snack.
What is the double chocolate milk buns recipe?
February is a month filled with the enticing aroma of chocolate. You deserve the best treat of the season. These delightful Double Chocolate Milk Buns perfectly marry the richness of chocolate with the irresistible softness of pillowy buns. They’re sweet and utterly delicious.
Each bite is a symphony of chocolate flavor, harmoniously balanced with the perfect sweetness derived from the cocoa powder-infused dough. The softness of the buns is achieved with a delightful touch of milk powder, enhancing both the flavor and texture.
It’s a must-try recipe for chocolate lovers, ensuring a tantalizing experience for your taste buds and an elevated culinary journey.
Why does everyone like this recipe?
- The term “double chocolate” implies the presence of both cocoa powder in the dough and additional chocolate filling, creating a more intense and layered chocolate flavor.
- These mouthwatering double chocolate milk buns are perfect for breakfast, brunch, or a delightful snack, which brings a delightful treat to satisfy your chocolate cravings.
- Homebaked goods are always the best and warm you with the melty chocolate from every single bite. The combination of soft buns and melted chocolate provides a comfort food that is perfectly served at any time, especially during the cold season.
Ingredients for double chocolate milk buns
- Bread Flour
- Sugar
- Cocoa powder
- Milk Powder
- Active Dry Yeast
- Egg
- Milk
- Unsalted Butter
- Chocolate Bar
How to make double chocolate milk buns?
- Mixing the Dry Ingredients: Combine bread flour, sugar, cocoa powder, milk powder, and active dry yeast in a large mixing bowl.
- Combine the Dry and Wet Ingredients: In a separate bowl, whisk together the egg and milk. Then, combine the wet ingredients with the dry mixture.
- Kneading the Dough: Use a stand mixer with a dough hook to knead the dough over medium speed for 5 minutes until well incorporated. Adjust milk content as needed. Add softened butter and continue kneading for 10 minutes until the dough becomes smooth and elastic.
- First Proofing: Cover the dough with plastic wrap and let it rise in a warm place or until doubled in size.
- Shaping and Filling: Transfer the dough to a floured surface, and divide it into 12 (or 16) pieces. Flatten each piece, place the chocolate in the center, and seal the edges tightly.
- Second Proofing: Place the shaped buns in a baking dish, and leave them in the oven to proof for 1 hour or until puffy.
- Preheat and Bake
Tips:
- Since various brands of bread flour may exhibit different levels of water absorption, you may adjust the amount of milk while kneading the bread to achieve a soft dough.
- The filling can be substituted with store-bought chocolate ganache.
Allow the bread to cool and store it in an airtight bag. It lasts 3 days at room temperature and remains soft.
Milk powder, also known as powdered milk or dried milk, is a dairy product created by evaporating milk to dryness. It’s not the one for baby. Milk powder is used for baking or mixing with beverages. It also adds a rich and milky flavor to the bread without introducing additional liquid.
More Delicious Recipes You May Enjoy
I’d love to know how you feel about this Double Chocolate Milk Buns recipe if you had a chance to try it. Leave me in the comment below, thank you.
Follow me on Instagram, Facebook, and Pinterest for more updated recipes! I’d love to explore more delicious recipes with you.
Double Chocolate Milk Buns
These soft and pillowy Double Chocolate Milk Buns are a chocolate lover's dream, featuring rich cocoa-infused dough and gooey chocolate centers. Perfect for breakfast, brunch, or a delightful snack.
Ingredients
- 2 3/4 cups (300 grams) Bread Flour
- 3 1/2 tablespoons (45 grams) Sugar
- 1 tablespoon (12 grams) Cocoa Powder
- 1 tablespoon (10 grams) Milk Powder
- 1 teaspoon (3 grams) Active Dry Yeast
- 1 Egg (55 grams without shell)
- 2/3 cups + 1 tablespoon (165 grams) Milk
- 1 3/4 tablespoons (25 grams) Unsalted Butter, softened
- 1 pack of Chocolate Bar (45 grams), break into small pieces
Instructions
- Combine bread flour, sugar, cocoa powder, milk powder, and active dry yeast in a large mixing bowl and set aside.
- In a separate bowl, whisk together egg and milk, and combine them with the dry ingredients.
- Use a stand mixer with a dough hook attachment to knead the dough. Knead the dough over medium speed for 5 minutes until all ingredients are well incorporated. Add softened butter, and continue kneading for 10 minutes until the dough becomes smooth and more elastic, forming a windowpane. (If the dough forms a thin, transparent layer without breaking it while stretching. It means the kneading process is completed).
- Cover the dough with plastic wrap and leave it in a warm place to rise for 45 minutes or until doubled in size.
- After the first proofing, transfer the dough onto a floured surface. Gently press to release the air from it and divide it into 12 (or 16) equal pieces. Round each piece into a ball and set them aside. Cover them with plastic wrap. Allow the dough to rest for 15 minutes at room temperature.
- Meanwhile, line a 9x9 inch baking dish with parchment paper and set it aside.
- Shape and add the filling. Flatten each piece with a rolling pin, place a piece of chocolate in the center, close it, and pinch the edges to seal tightly. Transfer the shaped dough to the prepared baking dish. (Repeat until all ingredients are used).
- Place the dough in the oven and a cup of hot water aside. Allow the dough to rise for 45 minutes to 1 hour or until it becomes puffy and doubled in size. Remove the dough from the oven. Lightly sift bread flour on top.
- Preheat the oven to 180°C (356°F). Bake for 15 minutes. Remove the bread from the oven and enjoy.
Notes
- Since various brands of bread flour may exhibit different levels of water absorption, you may adjust the amount of milk while kneading the bread to achieve a soft dough.
- The filling can be substituted with store-bought chocolate ganache.
Nutrition Information:
Yield:
12Serving Size:
piecesAmount Per Serving: Calories: 361Total Fat: 16.6gSaturated Fat: 10.2gCholesterol: 66mgSodium: 150mgCarbohydrates: 49.8gFiber: 4.5gSugar: 37.7gProtein: 10.1g