FLUFFY CHOCOLATE BUNS #food #recipe #chocolate #buns #fy #fyp #foryoupage DOUGH 125 ml milk (lukewarm) 16 g vanilla sugar (2 tbsp) 15 g granulated sugar 7 g instant yeast (1 tbsp) 2 eggs (medium) 375 g all-purpose flour 4 g salt (⅔ tsp) 60 g unsalted butter FILLING 175 g chocolate chips EXTRA 1 egg (beaten) chocolate spread powdered sugar Pour the lukewarm milk, vanilla sugar, granulated sugar, and yeast into a large bowl. Mix well and let it rest for 5 minutes. Add the beaten eggs and mix again. Add the flour and salt and knead for 5 minutes. Add the softened butter and knead for another 10 minutes until you have a smooth, elastic dough. Cover the dough and let it rise for 1 hour, or until it has doubled in size. Deflate the dough and place it on a floured surface. Roll it out into a round sheet. Spread the chocolate chips over the center of the dough. Fold the dough into a square. Knead briefly so the chocolate is evenly distributed through the dough, then shape it into a long roll. Divide into 9 equal pieces (about 85 g each). Shape each piece into a ball. Grease the baking rings and place the dough balls inside. Brush the tops with beaten egg and let the dough rise for 30 minutes, or until doubled in size. Bake the chocolate buns in a preheated oven at 200°C (390°F) for 10–12 minutes. Immediately after baking, cover them with a clean tea towel so they stay deliciously soft. Make a small indentation on top of each bun and fill it with a bit of chocolate spread for extra creaminess. Finally, dust the buns with powdered sugar. Tips: Rising time depends on room temperature. If it’s cold, let the dough rest a bit longer or place it in a warm spot (for example, in the oven with just the light on). Work on a floured surface so the dough doesn’t stick. Use baking rings. They help the buns rise upward instead of spreading out. Use any chocolate spread you like best. Let the buns cool before dusting with powdered sugar. If they’re still warm, the sugar will melt right away, so wait a bit. - @kookmutsjes