FLUFFY BUENO BUNS #food #recipe #bueno #buns #chocolate DOUGH 270 ml lukewarm milk 16 g vanilla sugar (2 tbsp, or 1 tsp vanilla extract) 25 g granulated sugar 9 g instant yeast 70 ml sunflower oil 1 egg (M) 500 g all-purpose flour 5 g salt (about 1 tsp) FOR BRUSHING 1 medium egg (beaten) FILLING 250 g hazelnut spread GARNISH 200 g white chocolate 25 g dark chocolate Add the lukewarm milk, vanilla sugar, sugar, and yeast to a large bowl. Mix well and let stand for 5 minutes. Add the sunflower oil and the beaten egg. Mix well. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot, or until doubled in size. Deflate the dough and divide it into 14 equal pieces of about 60 g each. Shape into balls. Place the dough balls on a baking tray lined with parchment paper. Brush them with the beaten egg. Let rise again for 30 minutes, or until visibly doubled in size. Bake the buns in a preheated oven at 200 °C (390 °F) for 12–18 minutes, until golden brown. Let cool completely. Turn a cooled bun upside down so the bottom is facing up. Use a stick or skewer to make a hole and create space for the filling. Pipe the hazelnut spread into the bun until well filled. Melt the white chocolate using a double boiler. Dip the top of each bun into the melted white chocolate and place them on parchment paper. Decorate with thin drizzles of dark chocolate and let the chocolate set completely. Tips Use lukewarm milk (37 °C / 98.6 °F). Do not skip the second rise. This rise ensures soft and fluffy buns. They should look visibly puffy before going into the oven. Let the buns cool completely before filling. Replace the vanilla sugar with vanilla extract if desired. Fill the buns with any filling you like, such as pistachio spread, speculoos, chocolate spread, etc. Preparation Time Preparing, kneading, and shaping: 30 minutes First and second rise: 1 hour and 30 minutes Baking time: 12–18 minutes Cooling, filling & decorating: 30 minutes - @kookmutsjes