Chocolate-Stuffed Milk Buns
An enriched dough — flour, yeast, milk powder, whipping cream powder, egg and butter — kneaded until silky and proofed soft, then shaped around a generous chocolate filling and baked into tender buns that pull apart and ooze.
How to Prepare
Mix the flour, yeast, baking powder, milk powder, sugar and whipping cream powder.
Add the egg and butter, then the warm water gradually, kneading well until the dough comes together soft and smooth.
Knead thoroughly and proof, covered, about 1 hour until doubled.
Divide the dough, flatten each piece and fill with chocolate spread and chips, then seal into balls.
Arrange in a tray, let rest 15 minutes, brush the tops and bake at 180°C for about 20 minutes until golden.
Serve warm so the chocolate centre is still molten.
Seal the filled buns tightly and place them seam-side down — a loose seam lets the chocolate escape and burn on the tray.