Chocolate Chip buns ( Dan Lepard)

Using the Milk bread recipe, I made these chocolate chips buns and soft batch rolls.
These buns tasted just as good as our local bakeries.  I used premium dark chocolate chips here, it melts as you bite into it, especially when it just got out from the oven.



                     

                           
    Dan Lepard ( The Guardian)
    Ingredients
    375ml whole milk
    100ml cold water
    2 tsp fast-action yeast
    75g unsalted butter, plus extra for greasing the tin
    625g strong white flour
    25g castor sugar or honey
    Scant 2 tsp salt
    Oil for kneading

    250g chocolate chips ( I used premium dark chocolate chips)
    Egg wash, to finish

divide each into 100g

Do a bit of egg wash and ready to be baked

                           

     Method
    1.  Boil the milk, transfer into a bowl, stirring in cold water to bring down the temperature a bit quicker.  When it is gently warm, whisk in the yeast, leave for 5 minutes to dissolve.  Melt the butter.  Add the flour, sugar and salt to the yeast mixture.  Add in chocolate chips then pour in the butter.  Using your hands, work everything to a rough but evenly mixed dough.  Cover and leave for 10 minutes.  Gentle knead for 10 seconds.  Leave to let rise by half.

    2.  Divide into about 15 portions, about 100g each.  Shape them into balls or sticks and space put over two baking trays lined with nonstick paper.  Cover and leave to rise until doubled in size, then brush with egg and bake at 220C (200C fan-assisted)425F/gas mark 7 for about 20 minutes, until just golden.  Leave to cool on the tray. ( I had a metal pan with boiling water placed at the lowest shelf of the oven during baking)

soft