SWEET BUNS

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• Let’s start preparing these delicious sweet buns. You can knead the dough by hand or use a stand mixer fitted with the dough hook.

  First you need to make the milk roux, which will be the secret to obtaining a soft, well-leavened dough.

  Put the flour and milk in a small saucepan and cook over low heat, whisking constantly until it reaches a gel-like consistency. Remove from the heat, transfer to a bowl, cover with plastic wrap directly on the surface, and let it cool completely. If you like, you can prepare it the day before and keep it in the refrigerator.

  Before making the dough, take the butter out of the refrigerator a few hours in advance so it becomes soft.

  Dissolve the yeast in the milk.

  In a bowl, add the flour, the cream, the milk with dissolved yeast, the milk roux, and mix for a few minutes.

  Add the egg, the sugar and the vanillin, and mix until the ingredients are combined and the dough starts to bind.

  Add the salt and continue to develop the dough’s gluten.

  Finally, add the soft butter in several additions and continue kneading until the dough is well developed and smooth.

  At this point add the chocolate chips (previously chilled in the fridge for a few hours) and incorporate them into the dough.

  Shape the dough into a ball, place it in an oiled container, cover, and let it rise for about 3 hours at room temperature or until doubled in size. The warmer the environment, the faster it will rise; the cooler, the longer it will take.

  When doubled, take the dough, divide and shape into balls of about 3.2–3.5 oz (90–100 g) each. Let them proof covered with a cloth until doubled again, about 3–4 hours.

  Brush them with the egg yolk mixed with milk.

  Bake in a preheated conventional oven at 356°F for 15–20 minutes.

  Remove your sweet buns from the oven, brush them with a little butter and cover with a cotton towel while still warm so they retain their softness as they cool 😋

  
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