Salted Mini Chocolate Chip Challah Buns
Mini braided challah buns with chocolate chips and sprinkled with sugar and salt.
- ¼ cup unsalted butter (56 grams)
- ⅓ 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
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.
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