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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Once the buns are out of the oven, immediately brush them with the prepared glaze. Serve warm or at room temperature.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Once the buns are out of the oven, immediately brush them with the prepared glaze. Serve warm or at room temperature.
