How I Bake the Ultimate Chocolate Chip Cookie Dough Milk Bread

Cookie dough milk bread buns by Kat Lieu

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

1. Cool Completely: Let the bread cool completely on a wire rack before storing.

2. Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.

3. Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

1. Let the loaf cool completely.

2. Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.

3. For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

1. Cool completely.

2. Slice the bread if desired.

3. Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.

4. Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

• Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.

• Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Hi friends! I made some cute cookie dough milk bread. They are a bit sweeter than my usual milk bread and are loaded with chocolate chips. In this recipe, I made 16 cute and fluffy bite-sized buns, but you can use the same base dough to make a loaf or 9 bigger buns.

You’ll see that I don’t use any tangzhong or yudane here, but feel free to! A basic tangzhong is made with five parts milk or water and to 1 part bread flour, and yudane is made with 1 to 1 part liquid to flour.

To make these buns vegan do the following:

1. Use any plant-based milk of choice instead of dairy milk. I prefer coconut milk and oat milk.

2. Use vegan butter or any neutral plant-based oil to substitute butter.

3. Instead of 1 egg, use 50 g tofu, apple sauce, ripe banana, a flax egg, or ripe avocado.

You can also swap out chocolate chips with nuts or white chocolate chips or dried berries or raisins! For more of a cookie dough color and flavor, I suggest using brown sugar and adding a splash of vanilla extract. You can even add chunks of cookie dough and bake it in the bread dough! <3

Now to make my newest tiramisu milk bread recipe, use the cookie dough milk bread recipe below and the instructions but skip the chocolate chips and brown sugar. You’re gonna make an additional tiramisu cream to add to the top of the buns after they’ve cooled down.

The tiramisu cream is made with:

• 1/3 cup heavy cream

• 1 heaping teaspoon mascarpone cheese

• 2 tablespoons strong coffee

• 1 tablespoon confectioners’ sugar

• a pinch of salt of a tip of a teaspoon of red or white miso

• optional 1 teaspoon vanilla extract

Whisk everything together until the mixture is cohesive and thickened, firm to stiff peaks. Transfer to a piping bag and pipe on top of each bun. Then dust cocoa powder on top. Of course, you could also spread the tiramisu cream over a sliced bun, or over toast!

Happy baking, friends and let me know what you think of this cute recipe!

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Yield - 16 +

Author Kat Lieu

Prep time

35 Min

Cook time

35 Min

Inactive time

2 Hour

Total time

3 H & 10 M

Print

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Cookie dough Milk Bread Buns Recipe by Kat Lieu

( 0 reviews )

IngredientsUSMetric

For the milk bread dough

• 180 g milk, warmed to 110°F (20 second bursts in the microwave)
• 7 to 8 g active dry yeast
• 350 g bread flour
• 85 to 100 g granulated sugar (packed brown sugar is OK if you want more of a cookie dough color)
• a pinch of salt
• 1 egg, about 50 g
• 30 g unsalted butter, softened
• a handful of chocolate chips (spread out on a plate)
• optional milk or a beaten egg for egg wash
• extra bread flour for dusting

InstructionsFahrenheitCelsius

To make the milk bread

1. Combine the yeast, with a pinch of sugar, with the warm milk. Set aside so the yeast can bloom and happily foam and bubble.
2. In a stand mixer fitted with a dough hook attachment, add the flour, salt, egg, sugar, and yeast/milk. (Note, you can hand-knead this dough, it will just take a bit more energy and time on your part.)
3. Using low mixing speed, mix together the ingredients until the dough is cohesive and a bit elastic. If the dough appears too dry, add in a little milk, a teaspoon at a time. Cover and set aside for about 10 minutes.
4. Add the softened butter (30 g) to the dough and knead for a few minutes on low. Check to see if you get the windowpane effect when you stretch the dough. Again it should not be too sticky, and it should not be dry.
5. Form into a ball and transfer to an oiled bowl or keep in the bowl of the stand mixer. Let rise at warm room temperature for about 60 minutes, until roughly doubled in size. You can also use the Proof function of your oven if the oven has this function.
6. Meanwhile, grease or line a 9-inch square baking dish with parchment paper.
7. Degas the dough and turn it out onto a floured work surface and divide it into 16 even pieces, about 45 g each. Working with one piece at a time, flatten into a disc and press each side of the disc into the plate with chocolate chips. Fold in the dough disc to form a ball shape. Pinch and tuck the seam to seal and roll the dough to form a smooth ball.
8. Transfer to the prepared baking dish (the buns will be arranged in a 4 x 4 array). Repeat with the other 15 pieces of dough.
9. Let proof for 60 minutes, until puffy and roughly 1.5x in size.
10. About 20 to 30 minutes before baking, preheat the oven to 350°F (180°C) with a rack in the center.
11. Brush with egg wash or milk wash if you like a shinier top. Dust with bread flour for a snowy look.
12. Bake for about 30 to 35 minutes. Please cover the top with aluminum foil, about 10 minutes in baking, to avoid burning the top.
13. Remove from oven and allow to cool on a wire rack. Serve warm and toasty, and enjoy with a cup of tea!

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.

Here she is seen with a classic bowl cut, seated next to her Ah Ma in Montreal. Circa 1985