The Perfectly Pillowy Chocolate Chip Milk Buns (Tangzhong Method)
One extra step (90 seconds) guarantees milk buns that stay pillowy for days, with melted chocolate in every bite. The tangzhong paste locks in moisture, so these buns taste fresh from the bakery even on day three.
Equipment
- Small saucepan
- Stand mixer with dough hook
- 10-inch cast iron skillet or 9x13 baking dish
- Plastic wrap
- Pastry brush
Ingredients
For the tangzhong
- 2 tbsp bread flour
- 3 tbsp whole milk
For the dough
- 2 1/2 cups bread flour
- 1/3 cup granulated sugar
- 2 1/4 tsp active dry yeast (one packet)
- 1 tsp salt
- 1/2 cup warm whole milk (about 110°F)
- 1 large egg
- 3 tbsp unsalted butter, softened
For the filling and finish
- 6 oz dark chocolate (70%), chopped into chunks
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
- 2 tbsp unsalted butter
- 1 tbsp honey
Instructions
- Make the tangzhong: In a small saucepan, whisk together 2 tbsp bread flour and 3 tbsp whole milk until smooth. Place over medium-low heat and stir constantly until it thickens into a paste that holds its shape when you lift the whisk, about 2 minutes. Remove from heat and let cool for 10 minutes.
- Combine dry ingredients: In the bowl of a stand mixer, whisk together 2 1/2 cups bread flour, 1/3 cup sugar, 2 1/4 tsp yeast, and 1 tsp salt.
- Add wet ingredients: Add the cooled tangzhong, 1/2 cup warm milk, and 1 egg. Mix on low with the dough hook until a shaggy dough forms, about 2 minutes.
- Knead and add butter: Increase speed to medium and knead for 5 minutes. Add 3 tbsp softened butter one tablespoon at a time, letting each incorporate fully. Knead another 3-4 minutes until the dough is smooth, soft, and slightly tacky. It should stretch into a thin windowpane without tearing.
- First rise: Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size. (Oven trick: heat to 170°F for 2 minutes, turn off, place dough inside with door cracked.)
- Divide and flatten: Punch down the dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 70g each). Flatten one piece into a 3-inch round.
- Add chocolate and seal: Place a small handful of chopped chocolate in the center of each round. Pull the edges up and pinch firmly to seal. Roll seam-side down to create surface tension.
- Arrange in pan: Place buns seam-side down in a buttered 10-inch cast iron skillet or 9x13 baking dish. Cover loosely with plastic wrap and let rise 45 minutes until puffy and doubled, touching each other.
- Preheat and egg wash: About 15 minutes before the rise is done, preheat oven to 350°F. Whisk 1 egg with 1 tbsp milk. Gently brush the tops of the buns with egg wash.
- Bake: Bake for 22-25 minutes, rotating pan halfway through. Buns are done when deep golden brown and internal temperature reaches 190°F.
- Honey butter finish: While baking, melt 2 tbsp butter with 1 tbsp honey. As soon as buns come out of the oven, brush with honey butter. Serve warm or at room temperature.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled buns wrapped tightly in plastic wrap and then in a freezer bag for up to 2 months. Reheat in microwave 10-15 seconds or in a 300°F oven for 5 minutes.
Tips: Don't rush the tangzhong – it must be thick enough to hold a line when you drag a spatula through it. The dough will look too soft; resist adding extra flour. Use a good dark chocolate bar (70%) chopped, not chips, for the best melt.
Substitutions: For dairy-free, use oat milk and vegan butter. For white chocolate version, swap dark for white chocolate and add 1 tsp vanilla bean paste. For cinnamon sugar, sprinkle a pinch of cinnamon sugar over the chocolate before sealing. For savory buns, omit sugar and chocolate, add 1 cup shredded cheddar and 1/2 cup cooked bacon to dough, and brush with garlic butter.
Freezing unbaked: After shaping buns in pan, cover tightly with plastic wrap and foil, freeze for up to 1 month. Thaw in refrigerator overnight, then let sit at room temperature 30 minutes before egg wash and baking.