One of my favourite recipes this year, hands down, will be these Most Amazing Fluffy Chocolate Chip Milk Buns! I know, what a mouthful right? However, these Fluffy Chocolate Chip Milk Buns are so deliciously delightful, they are really worthy of the name.

For your information, this has been family and friend certified to be delicious, and you will be sure to regret not making these!

My inspiration from these came from my childhood nostalgia. I remember loving chocolate chip buns, especially ones that are loaded with chocolate. Growing up, I always stood longer in a bakery to observe which has more chocolate chips.

Now that I am all grown up and have the capability to make my own buns, I did not shortchange myself on chocolate chips. Not only did these Fluffy Chocolate Chip Milk Buns come with a generous filling of dark chocolate, they’re glazed with milk for an extra touch of flavour.

Making these Fluffy Chocolate Chip Milk Buns are relatively easy. It requires a simple mixing of wet into dry ingredients. However, a dough hook attachment on an electric mixer may alleviate some of that elbow grease. Nonetheless and for myself, I decided to give hand kneading a try and it works well! Alternatively, you can alternate between both methods too like what I did for the video.

A special point to note will be the use of Tangzhong. Tangzhong, or water roux, is a simple mixture of milk, flour and water. However, with such simple ingredients, you can create a glutinous paste that is guaranteed to keep your bread fluffy for days. These Fluffy Chocolate Chip Milk Buns also prove the case!

Otherwise, this recipe is rather straightforward, beginner-friendly, and fuss-free. Furthermore, customisation can be easily performed. For instance, you can swap out the chocolate chips for dried cranberries or similar fillings. Additionally, they even taste great plain to go with some spread like kaya or chocolate.

If you’re in doubt, feel free to drop me a message and you can refer to the video too.

Without further ado, the recipe!

Most Amazing Fluffy Chocolate Chip Milk Buns Recipe
by Javier Tan August-19-2023

These Most Amazing Fluffy Chocolate Chip Milk Buns are to die for. Family and friends approved, they’re truly a treat and stay soft for days!


For Tangzhong / Water Roux:

  • 3 Tablespoon + 1 Teaspoon or 50ml Water
  • 3 Tablespoons or 45ml Milk
  • 2 Tablespoons or 18g Bread Flour, Sifted

For Buns:

  • 2 and 3/4 Cups or 345g Bread Flour
  • 1/4 Cup + 2 Tablespoons or 75g Granulated White Sugar
  • 1 Large Egg, Room Temperature, 55g each
  • 3/4 Teaspoon or 4g Table Salt
  • 1 and 1/2 Teaspoons or 7g Instant Dry Yeast
  • 1/4 Cup or 60g Unsalted Butter, Melted
  • All that was made Water Roux / Tangzhong
  • 1/2 Cup + 3 Tablespoon or 165g Milk, Room Temp
  • Approx 3/4 – 1 Cup or 150g – 200g Dark Chocolate Chips

Milk Glaze:

  • 2 Tbspns or 30ml of Milk


  1. Firstly, prepare the Water Roux / Tangzhong by mixing the 3 ingredients at low heat. Stir until you form a sticky, slightly thickened gel.
  2. Then, cover the tangzhong and leave to cool.
  3. Meanwhile, mix Bread Flour, Sugar, and Salt together in a large bowl. Next, distribute the yeast throughout the ingredients.
  4. Then, add in the cooled melted butter, milk, tangzhong and egg and mix well for a couple of mins at high speed or to knead until it forms a clumpy wet mixture.
  5. Once the bread comes together, knead well for another 6 – 7 at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test. [Note: if it is too sticky, you can consider adding up to 20g of flour]
  6. Transfer the dough to a large bowl and sprinkle some water on top of the dough. Next, Cover it with a damp cloth or plastic wrap and proof for 50 mins.
  7. Once an hour is up, poke a hole at the center of the dough to release the excess air.
  8. Knead in the chocolate chips.
  9. Next, portion and shape into 9 equal balls of dough.
  10. Transfer the little balls of dough into your baking tray ( I am using a 9 x 9 inch ), then cover and proof for another 25-30 minutes.
  11. Start preheating the oven at 180 degrees C when the proofing is about to be completed.
  12. Brush the milk on top of the buns and bake for about 19-23 minutes until golden brown.
  13. Serve and enjoy!


  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 9 Delicious Buns!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 5 days.
  3. Feel free to ask if you need help!

– Bakeomaniac, Javier Tan