About this recipe
These buns are not kept very long because they are made with fresh yeast (a couple
of days well closed in a plastic bag) but instead they are perfect to keep then in the freezer. Just take them out 2-3 hours before using them and maybe put them in the hot oven (turned off) for 5 minutes.
Usually the most classic are the dark chocolate chocolate chips, but you can
also use those with milk or white chocolate, or make a mix of all three.
- 25g fresh yeast (o 1 pack active dry, rapid-rise dry or instant yeast)
- 300g milk
- 50g sugar
- 250g all purpose flour
- 250g bread flour
- 30g butter
- 100g chocolate chips
- 1 tsp salt
Mix the crumbled yeast in a bowl with the milk and the sugar. Add the flour, the softened butter broken into pieces and complete with the salt. When the dough will be done, add the chocolate chips.
You can even do this with the kneading machine: mix the crumbled yeast with the flat beater with the milk and the sugar. Add the flour the softened butter broken into pieces and complete with the salt. When the dough will be done, add the chocolate chips. Knead until you have
a smooth and elastic dough, form it into a ball, place it
in a large bowl, cover it with cling film and leave it to rise in a warm place for 2 hours.
Deflate the dough, divide it into 20 pieces of 40-50 each. Flat one piece of dough and roll it to form a cigar, roll it again to form a small ball, and let it rotate between the work surface and the hollow of your hand swiping the edge of the hand and little finger against the work surface.
Place the balls evenly spaced on a baking tray covered with parchment paper and leave them to rise for another hour covered with cling film. Preheat the oven to 180°, brush the rolls with milk and bake for 20 minutes.
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