Wednesday, September 30, 2015

Wholemeal Chocolate Milo Buns

To end my Milo adventure this month, I baked these yummy buns
I wish today is not the end of September as I still have a few Milo munchies recipes waiting to execute. But then again, I can always make them anytime and share here :)

These buns made using straight method, fuss free method which I like and yet the result is not compromised. They are soft, fluffy and delicious. With some goodness of wholemeal flour in it. My house was full of Milo and chocolate aroma during baking. Love it
My kids love them, which is no surprise. Chocolate with Milo in a bun? Who can say no? :)

See the first pic below. Notice the little tiny specks on the buns? It's because I used wholemeal flour to replace whole wheat flour. I usually use Origins brand organic wholemeal flour, but I had no stock this time, so I used Prima brand wholemeal flour which has coarser texture. To us, this change didn't give any effect at all

This is one of the part I enjoyed the most every time I bake bread. Tearing them apart LOL

Happy happy. Soft and fluffy. Chocolaty and yummy. Pass :)

Recipe is from Honey Bee Sweet

What you need:

315g bread flour
50g whole wheat flour
75g Milo powder
35g caster sugar
1/2 tsp salt
4g instant yeast
225ml chocolate milk
40g egg white
30g unsalted butter, room temperature
some chocolate chips for filling (optional - I added)

  1. Using breadmaker to knead, add in chocolate milk and egg white into the pan, followed by bread flour, whole wheat flour, Milo powder, caster sugar, salt. Lastly, add in yeast, make sure it's not in touch with salt
  2. Choose 'dough' function and press start. After 5mins of kneading, add in butter and let the machine does its job (about 1hr 30mins with proofing)
  3. After done, take out the dough from the pan and on lightly floured surface, divide into 50g balls
  4. If you want to add filling, flatten the ball and add in chocolate chips at the centre and seal the ball
  5. Place onto a lined baking pan (sealed side down)
  6. Let proof til doubled in size about 45mins
  7. Preheat oven to 175degC. Before baking, brush them with eggwash (I had 1 beaten egg mixed with 1 tbsp fresh milk) and then bake them for about 12-15mins til golden brown
  8. Once baked, remove from oven and transfer to cooling rack. Brush the top with butter
  9. Once cooled, keep in an airtight container

Enjoying every bite :)
This post is linked to the event Little Thumbs Up (September 2015: Milo) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY


  1. Hi Alice,
    I'm here for supper ... LOL
    Your are awesome, I love your milo with chocolate buns.
    Oh yes, who say NO to these buns...

  2. I'll definitely try this.thanks for sharing.

  3. These looks really fluffy! Bookmarked. Thanks for sharing.

  4. Hi Alice,

    Sorry for my late visit for your Milo post as I was away.

    Your Milo buns look very fluffy and yummy. Must bookmark this recipe!!!


  5. What's the brand for your bread maker? Andie



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