Croissants and sticky buns, you may have met your match! These salted mini chocolate chip challah buns are my new favorite dessert-for-breakfast carb.
These little challah buns started out as something completely different in my mind. But after a huge baking failure I decided to take it down a notch, keep things simple. So what was going to be cute and Easter-y is now this— strands of sweet challah dough studded with mini chocolate chips braided together, and topped with both sugar and salt.
Sometimes I am very, very grateful for baking failures.
I took my challah bread recipe, cut it in half and added mini chocolate chips. And what was one loaf is now 8 single-serving buns perfect on their own and even better with a cup of coffee.
The mini chocolate chips are important, as full-sized chocolate chips would be too large for the small braided strands. And because they are so small, some of them melt into the warm dough while it’s kneaded, creating a fun light and dark marbled look.
I don’t know what I love about these more— the soft honey-sweetened bread, the little bursts of chocolate in every bite, the sweet and salty topping, or how cute they are.
Can I pick All of the Above?
I ate two straight off the baking sheet, that should tell you something.
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