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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.
Double Chocolate Milk Buns Recipe
This easy homemade Double Chocolate Milk Buns recipe features cocoa-infused milk buns with a molten chocolate filling in the center. They’re soft, airy, and bursting with a rich chocolate flavor, and sure to tantalize your taste buds.
These mini chocolate milk buns will surely win everyone’s hearts whether enjoyed as a decadent breakfast, a satisfying snack, or a delightful addition to afternoon tea. This is the best bread recipe you’ve ever tried, so delicious that everyone will crave for more.
Why This Recipe Works
These homemade milk buns are effortless and quick to prepare and the softness lasts for days. They don’t require any roux starter but only uses the active dry yeast to create the melt-in-the-mouth texture.
Chocolate milk buns can be enjoyed any time of the day. They’re great for a decadent breakfast or a scrumptious dessert for special events.
This recipe is a must-try for chocolate lovers. These buns have a perfect balance of sweetness and a slight bitterness from the cocoa, complemented by the milk chocolate filling in the center. The final result is irresistible and simply unstoppable.
Recipe Ingredients
The mouthwatering double chocolate milk buns recipe only calls for a few ingredients:
- Bread flour
- Granulated sugar
- Cocoa powder
- Milk powder
- Active dry yeast
- Egg
- Milk
- Unsalted butter
- Chocolate
See the recipe card for full information on ingredients.
How To Make Double Chocolate Milk Buns
Like any easy homemade bread recipe, we start with the dough preparation.
In this recipe, I used bread flour, sugar, cocoa powder, milk powder, and active dry yeast as all dry ingredients. Mix with egg and milk. Knead the dough with a stand mixer until all ingredients are well-incorporated, then add softened butter. Continuously knead the dough until smooth, more elastic, and forms a windowpane when stretched.
Next, proof the dough in a warm area for at least 45 minutes or until doubled in size.
Divide the dough into 16 equal portions and shape them into similar sizes to ensure even cooking.
Fill each bun with a spoonful of chocolate and seal tightly.
Transfer the buns to a baking pan and let proof until puffy.
Preheat the oven to 180°C (356°F) and bake for 15 minutes.
Baking Tips
For the best result, please follow my tips below:
- 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.
Frequently Asked Questions
Allow the bread to cool completely, then store it in an airtight bag or container for up to 3 days at room temperature. To extend the freshness, you may refrigerate the bread for up to 5 days.
Consume the bread as soon as possible for the best texture and taste.
Yes, you can make double chocolate milk buns without eggs.
If you omit the egg in this recipe, you may need to adjust the amount of liquid slightly to achieve the desired dough consistency. Instead of using 165g of milk, please change to 230g of milk in this recipe.
This recipe has 220 per serving.
What To Serve With These Milk Buns
For a festive meal, I recommend the following recipes:
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Double Chocolate Milk Buns
Ingredients
- 2 3/4 cups (300g) bread flour
- 4 1/2 tablespoons (45g) granulated sugar
- 1 tablespoon (12g) cocoa powder
- 1 tablespoon (10g) milk powder
- 1 teaspoon (3g) active dry yeast
- 1 (55g) egg
- 2/3 cup+1 tablespoon (165g) milk
- 1 3/4 tablespoons (25g) unsalted butter
- 2 cups (90g) chocolate or chocolate bar , break into small pieces
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Saving this recipe, looks so yummy!
Made these and they were yummy! The texture of the rolls is soft and spongy. I used Hershey chocolate bars but didn’t have enough so I sub some of the rolls with chocolate chip morsels. The chip morsels didn’t fully melt but was soft, as shown in the pic. Love the simplicity of these milk rolls!
Looks so soft and yummy!
Made these delicious rolls! I ran out of Hershey chocolate bars, and used chocolate chip morsels. Some of the choc chip morsels didn’t fully melt but it was soft to melt in your mouth. Easy and delicious! Great bread texture!
Thank you for your lovely comment. So glad you enjoyed the recipe.