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Salted Mini Chocolate Chip Challah Buns

Print Recipe
Mini braided challah buns with chocolate chips and sprinkled with sugar and salt.
Course Snack
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Rise Time 2 hours
Total Time 2 hours 45 minutes
Servings 8 buns
Calories 326
Author Annalise

Ingredients

  • ¼ cup unsalted butter (56 grams)
  • cup honey (113 grams)
  • ½ cup water (118 ml)
  • 2 ½-3 cups bread flour (300-360 grams)
  • ½ teaspoon salt
  • 2 ¼ teaspoon active-dry yeast (1 package, 7 grams)
  • 2 large eggs
  • ½ cup mini chocolate chips (85 grams)
  • 1 large egg + 1 teaspoon water , for egg wash
  • Coarse sugar , for sprinkling
  • Coarse salt , for sprinkling

Instructions

  • In a small saucepan over low heat, heat the butter, honey and water until butter is melted. Remove from heat and let sit for 5 minutes, or until 120-130°F.
  • In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups of the flour with the salt and yeast. Add the butter mixture, mixing until combined, followed by the eggs.
  • With the mixer on medium speed, add the remaining flour ¼ cup at a time until dough is sticky, but does not come off on your hands when touched. You may not need all 3 cups of the flour.
  • Add the mini chocolate chips. Continue kneading dough on medium speed until smooth and elastic about 5-7 minutes. Put dough in a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled, about 1 hour.
  • Punch down dough gently to release gases. Divide dough into 8 equal pieces, cover with the greased plastic wrap and let rest for 10 minutes. This will make it easier to roll out the dough.
  • Working with each piece at a time, divide them again into 4 equal pieces. Roll each piece into a 6-inch long rope. Lay 2 of the ropes out in front of you and place the other 2 on top, perpendicular to the first two. Alternate over and under (similar to a pie lattice). Take the 4 ropes that are "under" and pull them over the "over" ropes to their left. Tuck all rope ends under, creating a round braided bun.
  • Place the braided buns on a sheet pan lined with parchment paper. Brush with egg wash and cover with greased plastic wrap. Let rise until almost doubled again, about 1 hour. Meanwhile, preheat oven to 375°F.
  • Brush with egg wash again and sprinkle generously with the coarse sugar and salt. Bake until golden, about 15-20 minutes. Serve immediately.
  • Buns are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 101mg | Fiber: 2g | Sugar: 19g | Vitamin A: 292IU | Calcium: 30mg | Iron: 1mg