Preparation

• To make the sweet buns with chocolate chips, dissolve the yeast in the lukewarm milk, add about 1/3 cup of flour and mix until you obtain a smooth cream. Cover with plastic wrap and let rest for 20 minutes in a warm place protected from drafts (for example, in the turned-off oven with the light on).

• After that time, gradually incorporate the lukewarm water, add about 3/4 cup + 2 tbsp of flour and mix until you get a very hydrated, homogeneous mixture. Cover with plastic wrap and let rest for 40 minutes (again in the turned-off oven with the light on).

• Then add 1 1/2 tbsp sugar and start the stand mixer. After a few minutes add gradually about 3/4 cup + 2 tbsp of flour. When that is fully absorbed, add 1 1/2 tbsp of butter, cut into pieces and at room temperature. Continue kneading for about 20 minutes, until the dough pulls away from the bowl. Cover with plastic wrap and let rise until doubled (about an hour and a half).

• After the first rise, add about 1/2 cup + 2 tbsp sugar and knead until absorbed. Gradually add another 3/4 cup + 2 tbsp of flour, add one egg, then the remaining 7/8 cup of flour and the second egg, waiting that each ingredient is well incorporated. Add the salt, the flavorings and the remaining 5 3/4 tbsp softened butter. Continue kneading in the stand mixer for 45 minutes. The dough will be ready when, taking a small piece, you can stretch it without it tearing.

• At this point, add the chocolate chips and run the mixer at the lowest speed to incorporate them. Transfer the dough to a floured work surface, flatten it with your hands and roll it up on itself to form a cylinder, then roll it again until you obtain a ball. Place the dough in a floured bowl, lightly dust the surface with flour, cover with plastic wrap and let rise until doubled (about an hour and a half).

  

• After this time, transfer the dough to a floured work surface (photo 1) and divide it into 20 pieces. Flatten each piece, roll it on itself and fold again to form a ball (photo 2). It is advisable to place each ball in paper liners set in a muffin tin (photo 3) so they can grow vertically during the final rise. Let them rise in the turned-off oven with the light on for about an hour, together with a small pot of boiling water to create the proper humidity and prevent the dough from drying out.

• After this final rise, remove the buns from the muffin tin and place them on a baking sheet lined with parchment paper. Bake in a preheated convection oven at 338–356°F for about 10–12 minutes; use the toothpick test to check doneness.

• When baked, remove the liners and place the buns on a rack so excess moisture can evaporate. Leave them uncovered for a day and, from the next day, the buns can be stored in a plastic bag for up to a week. Enjoy!

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