Chocolate Chip Buns
These fluffy Thermomix® chocolate chip buns combine a tender yeast dough with melty dark chocolate chips. They're the absolute perfect sweet treat for any occasion!
Servings: 12 Stück
Calories: 304kcal
Equipment
- 1 Thermomix
- 1 Spatel
- 1 Backmatte optional
- 1 Messer oder Teigkarte
- 1 Schüssel
- 1 Auflaufform
Zutaten
Ingredients
- 200 ml milk (approx. 7 fl oz)
- 100 g sugar (approx. 3.5 oz)
- 0.5 cube fresh yeast (21 g) or 1 packet dry yeast
- 500 g flour (approx. 17.5 oz)
- 1 pinch salt
- 1 egg
- 80 g softened butter (approx. 3 oz)
- 1 tsp vanilla bean paste
- 125 g dark chocolate chips (approx. 4.5 oz)
For the egg wash
- 1 egg yolk
- 1 tbsp milk
Zubereitung
- 200 ml milk, 100 g sugar, 0.5 cube fresh yeastAdd the lukewarm milk, sugar, and crumbled fresh yeast to the mixing bowl and heat everything for 2 min. / 37°C (100°F) / speed 2. The yeast will dissolve and start doing its magic. If using dry yeast: Only heat the milk briefly (1 min. / 37°C (100°F) / speed 2). You'll just add the dry yeast right in with the flour later.
- 500 g flour, 1 pinch salt, 1 egg, 80 g softened butter, 1 tsp vanilla bean pasteNow add the flour, salt, egg, softened butter, and vanilla bean paste, and knead everything for 5 min. / Dough mode. By the end, the dough should pull away cleanly from the sides of the bowl and be beautifully smooth. If it's still a little sticky, just add 1–2 tbsp of flour.
- Take the dough out of the mixing bowl, shape it into a ball, and place it in a lightly oiled bowl. Now it needs some rest and warmth.To cover: Cover the bowl with plastic wrap that you've lightly rubbed with a little oil—this keeps the wrap from sticking to the dough as it rises. Tossing a kitchen towel over the top helps trap the heat, too.Warm spot: The perfect spot is a sunny windowsill (not direct sunlight, just a bright, cozy spot), an off oven with the light turned on, or simply a warm corner of your kitchen. Let the dough rest for 1.5 hours—it will double in size during this time.
- 125 g dark chocolate chipsAfter the rise, gently press the dough out a bit flat on your work surface. Generously scatter the chocolate chips over the top (save a few to press into the tops later!) and fold the dough like a letter: bottom to top, then one side in, then the other. Don't knead or press hard—just fold it gently. Working it through just once is plenty.
- Divide the dough into 12 equal pieces. Shape each piece into a round ball by rolling it on the counter with a cupped hand in a circular motion, then place all the balls close together in a greased baking dish. By close, I mean they should be almost touching! This way, they support each other and rise up instead of spreading out—giving you those beautifully tall, fluffy chocolate chip buns.
- 125 g dark chocolate chipsNow press those reserved chocolate chips into the tops of the buns.Cover the dish loosely again and let the buns rest for another 30 minutes. While they're resting, preheat your oven to 180°C (350°F) (conventional bake).
- 1 egg yolk, 1 tbsp milkWhisk together the egg yolk and milk, and brush the buns evenly right before popping them into the oven. The egg yolk gives them a gorgeous shine, so don't be afraid to be generous with it!
- Slide the baking dish into the preheated oven and bake the buns for 25–30 minutes until they're golden brown. Take a peek after 20 minutes—if the tops are getting too dark, just tent them loosely with a piece of aluminum foil or parchment paper. This protects the chocolate chips from burning.How do you know they're done? Check the sides of the buns, right where they touch each other. Once the sides are a nice golden yellow, they're baked all the way through.
- The secret to extra-soft buns:Right after baking, drape a clean kitchen towel loosely over the hot baking dish and let the buns steam underneath for 5–10 minutes. The steam softens the crust and ensures the buns get that incredibly fluffy, tender texture on the outside, too. It makes a huge difference!
Notes
Tips & Storage:
- Fresh: Yeast dough is always best on the very same day—warm, fresh out of the oven, and ideally served with a big glass of milk.
- For the next day: Store them in an airtight container or ziplock bag. Before eating, pop them in the microwave for 15–20 seconds. They'll taste like they were just baked—the dough gets super soft again and the chocolate chips get perfectly melty.
- Freezing: No problem at all! Just pack them individually or in portions into freezer bags and freeze. To thaw, leave them out at room temperature or give them a quick zap in the microwave.
