Easy Chocolate Bun Recipe (Japanese Milk Bread Buns)
Soft, fluffy Japanese milk bread buns filled with rich chocolate ganache and made with cocoa powder dough. Inspired by Asian bakery-style chocolate buns, this beginner-friendly recipe uses the Tangzhong method for the most pillowy, melt-in-your-mouth chocolate buns you'll ever make at home.
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Kitchen scale
- Baking sheet
- Parchment paper
- Plastic wrap or kitchen towel
- Microwave-safe bowl
- Wire cooling rack
Ingredients
- 3 tbsp 25g bread flour for Tangzhong
- 1/2 cup 120ml whole milk for Tangzhong
- 2¾ cups 350g bread flour for dough
- 1/4 cup unsweetened cocoa powder 25g
- 1/4 cup granulated sugar 50g
- 1 tsp salt
- 2¼ tsp instant yeast 7g
- 1/2 cup warm whole milk 120ml
- 1 large egg room temperature
- 3 tbsp unsalted butter 45g (softened)
- 1/2 cup semi-sweet chocolate chips or chopped chocolate 90g (for filling)
- 2 tbsp heavy cream 30ml (for filling)
- 1 tbsp unsalted butter 15g (for filling)
- 1 egg for egg wash
- 1 tbsp milk for egg wash
Instructions
Make the Tangzhong
- Cook the Tangzhong paste: Add 3 tablespoons bread flour and 1/2 cup milk to a small saucepan over medium-low heat. Whisk constantly until the mixture thickens into a smooth, pudding-like paste, about 3 to 5 minutes.
- Cool the Tangzhong: Remove from heat and let the Tangzhong cool to room temperature. Spread it on a plate to speed up cooling. Set aside.
Activate the Yeast
- Proof the yeast: Warm 1/2 cup of milk to 110°F (43°C). Add the instant yeast and a pinch of sugar. Stir gently and let sit for 5 to 10 minutes until foamy and bubbly. If no foam forms, discard and start again with fresh yeast.
Make the Chocolate Dough
- Combine dry ingredients: In a large mixing bowl, whisk together 2 3/4 cups bread flour, cocoa powder, sugar, and salt. Make a well in the center.
- Form the dough: Add the activated yeast mixture, egg, and cooled Tangzhong to the well. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn out onto a floured surface and knead for 8 to 10 minutes by hand (or 5 to 6 minutes with a dough hook).
- Add butter: Once smooth and slightly tacky, add the softened butter one tablespoon at a time. Knead for another 5 minutes until fully incorporated and the dough is smooth and elastic.
First Rise
- Let the dough rise: Shape the dough into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm spot for 1 to 1.5 hours until doubled in size.
Make the Chocolate Filling
- Make the ganache: Combine chocolate chips, heavy cream, and butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until fully melted and smooth.
- Chill and portion the filling: Refrigerate the ganache for 20 to 30 minutes until firm. Divide into 12 equal portions and freeze for 15 minutes for easiest handling.
Shape the Buns
- Divide and flatten the dough: Punch down the risen dough and divide into 12 equal pieces (about 60–65g each). Flatten each piece into a round disc about 3 to 4 inches wide.
- Fill and seal the buns: Place one frozen ganache portion in the center of each disc. Pull the dough edges up and over the filling, pinching tightly to seal. Roll into a smooth ball and place seam-side down on a parchment-lined baking sheet.
Second Rise and Bake
- Second rise: Cover the shaped buns loosely and let rise for 30 to 45 minutes until puffy. Preheat oven to 350°F (175°C) during this time.
- Apply egg wash and bake: Brush each bun gently with egg wash (1 egg + 1 tablespoon milk). Optionally press extra chocolate chips on top. Bake for 16 to 18 minutes until tops are set. Cool on the tray for 5 minutes before transferring to a wire rack.