Chocolate Chip Swirl Buns
Chocolate Chip Swirl Buns
Ingredients
For the Dough
- 1 cup whole milk, warmed to 100°F (38°C)
- 1/4 cup heavy cream
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 3/4 tablespoons unsalted butter, softened
- 1 egg, large
For the Custard Filling
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 egg yolks, large
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cold, cut into small pieces
For Assembly and Glaze
- 1 cup semisweet chocolate chips
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- 1
Prepare the Dough: In a large bowl or the bowl of a stand mixer, combine the warmed whole milk, heavy cream, 1/3 cup granulated sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add the flour, salt, softened butter, and egg to the yeast mixture. Mix with a spoon or the dough hook of a stand mixer on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky.
⏱️ 10 min
- 3
Lightly grease a clean bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Prepare the Custard Filling: While the dough is rising, whisk together the 1/4 cup granulated sugar and egg yolks in a medium saucepan until pale. Whisk in the cornstarch until smooth.
⏱️ 5 min
- 5
Gradually whisk in the 1 cup whole milk until fully combined. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to whisk for 1 minute after boiling. Remove from heat.
⏱️ 8 min
- 6
Stir in the vanilla extract and cold butter until the butter is melted and fully incorporated. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 30 minutes.
⏱️ 30 min
- 7
Assemble the Buns: Once the dough has doubled, gently punch it down. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 8
Evenly spread the chilled custard filling over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the longer edges. Sprinkle the chocolate chips evenly over the custard.
⏱️ 5 min
- 9
Fold the dough into thirds lengthwise: fold one long edge over to the center, then fold the other long edge over the top, creating three layers. Gently press down to seal the edges.
⏱️ 2 min
- 10
Using a sharp knife or pizza cutter, cut the folded dough into 12-16 strips, each about 1 inch wide. Take each strip and gently twist it several times along its length. Then, coil each twisted strip into a spiral shape to form a bun.
⏱️ 10 min
- 11
Line a baking sheet with parchment paper. Arrange the formed buns on the prepared baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30 minutes, or until slightly puffed.
⏱️ 30 min
- 12
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and 1 tablespoon water for the egg wash. Gently brush the tops of the risen buns with the egg wash.
⏱️ 5 min•🌡️ 375
- 13
Bake for 18-22 minutes, or until the buns are golden brown and cooked through. While the buns are baking, prepare the glaze by whisking together the powdered sugar and 1 tablespoon milk in a small bowl until smooth.
⏱️ 20 min•🌡️ 375
- 14
Once the buns are out of the oven, immediately brush them with the prepared glaze. Serve warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Swirl Buns
Ingredients
For the Dough
- 1 cup whole milk, warmed to 100°F (38°C)
- 1/4 cup heavy cream
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 3/4 tablespoons unsalted butter, softened
- 1 egg, large
For the Custard Filling
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 egg yolks, large
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cold, cut into small pieces
For Assembly and Glaze
- 1 cup semisweet chocolate chips
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- 1
Prepare the Dough: In a large bowl or the bowl of a stand mixer, combine the warmed whole milk, heavy cream, 1/3 cup granulated sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add the flour, salt, softened butter, and egg to the yeast mixture. Mix with a spoon or the dough hook of a stand mixer on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky.
⏱️ 10 min - 3
Lightly grease a clean bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Prepare the Custard Filling: While the dough is rising, whisk together the 1/4 cup granulated sugar and egg yolks in a medium saucepan until pale. Whisk in the cornstarch until smooth.
⏱️ 5 min - 5
Gradually whisk in the 1 cup whole milk until fully combined. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to whisk for 1 minute after boiling. Remove from heat.
⏱️ 8 min - 6
Stir in the vanilla extract and cold butter until the butter is melted and fully incorporated. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 30 minutes.
⏱️ 30 min - 7
Assemble the Buns: Once the dough has doubled, gently punch it down. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 8
Evenly spread the chilled custard filling over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the longer edges. Sprinkle the chocolate chips evenly over the custard.
⏱️ 5 min - 9
Fold the dough into thirds lengthwise: fold one long edge over to the center, then fold the other long edge over the top, creating three layers. Gently press down to seal the edges.
⏱️ 2 min - 10
Using a sharp knife or pizza cutter, cut the folded dough into 12-16 strips, each about 1 inch wide. Take each strip and gently twist it several times along its length. Then, coil each twisted strip into a spiral shape to form a bun.
⏱️ 10 min - 11
Line a baking sheet with parchment paper. Arrange the formed buns on the prepared baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30 minutes, or until slightly puffed.
⏱️ 30 min - 12
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and 1 tablespoon water for the egg wash. Gently brush the tops of the risen buns with the egg wash.
⏱️ 5 min•🌡️ 375 - 13
Bake for 18-22 minutes, or until the buns are golden brown and cooked through. While the buns are baking, prepare the glaze by whisking together the powdered sugar and 1 tablespoon milk in a small bowl until smooth.
⏱️ 20 min•🌡️ 375 - 14
Once the buns are out of the oven, immediately brush them with the prepared glaze. Serve warm or at room temperature.
⏱️ 2 min