Milk Buns with Dark Chocolate Chips

These soft and delicious buns are very easy to make.

I used spelt flour, as usual. You could also use type 1 semi-wholemeal soft wheat flour, which is a less refined flour than the one which it is usually used for these kind of recipes.

I also used a very low dosage of yeast for a slow leavening dough, which will make your buns even more digestible.

The result is a tasty bun which will make your breakfast and coffee breaks a mouthwatering experience!

  • DifficultyMedium
  • CostCheap
  • Preparation time20 Minutes
  • Rest time9 Hours
  • Cooking time15 Minutes
  • Servingmakes 8 buns
  • Cooking methodOven
  • CuisineItalian


  • 500 gspelt flour (type 1 semi-wholemeal soft wheat flour)
  • 200 mlmilk
  • 50 mlsunflower oil (cold pressed)
  • 60 glight muscovado brown sugar
  • 5 gyeast
  • 1egg
  • 1vanilla pod
  • 1 spoonhoney

for the egg-wash

  • 1egg
  • 1 cupmilk


  1. – sift the flour onto a large bowl;

    – melt the yeast, the honey and the vanilla seeds into the lukewarm milk and pour it onto the flour;

    – mix well with a wooden or silicon spoon till you get a smooth texture;

    – add the chocolate chips and mix well;

    – transfer the dough onto a greased working surface and knead it well till you get a smooth ball;

    – transfer the dough into a bowl, cover it with cling film (pierce it with a knife to let some air in) and let it rest inside the switched-off oven for 8 hours;

    – the dough should have doubled its size and it must show remarkable signs of leavening;

    – split the dough into 8 small balls;

    – grease the working surface with oil and start folding each ball of dough as follow: fold the longer side towards the center, and then fold the other free side towards the center too. You have obtained a cylinder. Fold one side of the cylinder towards the center and then fold the other side over it. This first fold is completed;

    – now proceed to the second fold as follow: flat again the dough with your fingers to shape it again into a rectangle, then repeat the same procedure as above;

    – after the second fold is completed, shape the bun with your hands;

    – do the above folding and shaping steps for all the 8 balls;

    – transfer the 8 balls of dough onto a baking tray;

    – cover them with a kitchen cloth and let them rest in the switched off oven for 1 hour;

    – after 1 hour, brush the buns with the egg-wash (made with the the egg and milk blended together)

    – bring the oven to 190 degrees;

    – bake the buns for 15 minutes or till the crust is golden brown;

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