Chocolate-Stuffed Milk Buns
An enriched dough — flour, yeast, milk powder, whipping cream powder, egg and butter — kneaded until silky and proofed soft, then shaped around a generous chocolate filling and baked into tender buns that pull apart and ooze.
Soft, pillowy, and hiding a molten chocolate center, these milk buns tend to disappear before they fully cool. Enriched with butter and milk powder, the dough stays tender for days. Serve them warm for breakfast or alongside afternoon tea.
How to Prepare
Mix the flour, yeast, baking powder, milk powder, sugar and whipping cream powder.
Add the egg and butter, then the warm water gradually, kneading well until the dough comes together soft and smooth.
Knead thoroughly and proof, covered, about 1 hour until doubled.
Divide the dough, flatten each piece and fill with chocolate spread and chips, then seal into balls.
Arrange in a tray, let rest 15 minutes, brush the tops and bake at 180°C for about 20 minutes until golden.
Serve warm so the chocolate centre is still molten.
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Seal the filled buns tightly and place them seam-side down — a loose seam lets the chocolate escape and burn on the tray.
Ingredient Swaps
Chocolate chips: swap for chopped dark chocolate or hazelnut spread.
Milk powder: replace part of the water with liquid milk instead.
Whipping cream powder: optional and can be left out.
Common Questions
Why didn't my dough rise?
Usually old yeast or water that was too hot; use warm (not hot) water and check the yeast is fresh.
How long do they stay fresh?
Two to three days in an airtight container; warm slightly before serving.
Can I freeze them?
Yes, freeze after baking and cooling, then reheat in the oven.
How do I stop the chocolate leaking?
Seal the dough edges well and don't overfill.
What temperature do I bake at?
180C until the tops are golden, brushed with milk or egg for shine.
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