Ingredients

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

Instructions

1.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.
2.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.
3.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.
4.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.
5.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.
6.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.
7.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.
8.Brush with egg wash again and sprinkle generously with the coarse sugar and salt. Bake until golden, about 15-20 minutes. Serve immediately.
9.Buns are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.

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