Milk buns with chocolate chips

Name: Milk buns with chocolate chips
Ingredients: 300 g flour; 170 ml lukewarm milk; 7 g dry yeast; 60 g sugar; 8 g vanilla sugar; 50 g butter; 1.5 g salt; 100 g chocolate chips or chocolate bar; 1 egg; 8 g vanilla sugar

Dessert - Milk buns with chocolate chips by Loredana K. - Recipia

Chocolate bars can stand in for the chocolate chips in these milk buns with chocolate chips, baked as soft mini baguettes. The yeasted dough stays tender, while the egg and vanilla sugar give them a browned, lightly glossy crust. I most often eat them with a coffee while they’re still a little warm. Preparation: 30 minutes. Cooking: 15-20 minutes. Resting: 120-130 minutes. Total time: 165-180 minutes. Servings: 10. Approximately 250 kcal and 5 g protein per serving.

Ingredients

300 g flour
170 ml lukewarm milk
7 g dry yeast
60 g sugar
8 g vanilla sugar
50 g butter
1.5 g salt
100 g chocolate chips or chocolate bar
1 egg
8 g vanilla sugar

Preparation

1. Mix the lukewarm milk with the dry yeast and sugar. Leave the mixture to rise for 30 minutes. 2. Put the flour in a large bowl, add the milk mixture and vanilla sugar, then mix for 5 minutes. Add the butter, cut into small pieces, and the salt, then mix for another 10 minutes, until you have a smooth dough. 3. Cover the bowl with a clean towel and leave the dough to rise for 1 hour. Press it gently to release the air, then divide it into 10 pieces. 4. Flatten each piece with a rolling pin, add a few chocolate chips or a piece of chocolate bar, then roll the dough into a mini baguette. Score each bun with a knife. 5. Place the buns on a baking tray and leave them to rise for 30-40 minutes, until visibly puffed up. Beat the egg with the vanilla sugar and brush the buns with it. 6. Bake in an oven preheated to 180 °C for 15-20 minutes, until browned.

Notes

You can fill them with chocolate chips or pieces of chocolate bar; the flour contains gluten, and the milk, butter and egg are allergens present in the dough or on the surface. The milk should be lukewarm, not hot, and use as little flour as possible on the work surface if the dough sticks. The crumb is like that of a simple sweet yeast bread, shaped into mini baguettes. For the last rise, wait until they’re visibly puffed up, a step that’s easy to rush. Serve them with coffee or cocoa with milk; keep them in a sealed container in the fridge for up to 3 days.