Almost-Brioche Buns with Chocolate Filling Draft

How I make it

Dough

1. Put the milk, yeast, sugar, eggs and flour in a stand mixer bowl fitted with the dough hook. Mix on low speed for 2 minutes.

2. Add the salt, raise to medium speed and knead for 3 more minutes.

3. Add the butter gradually while kneading, until it is fully absorbed into the dough, about 5 minutes.

4. Flour a large bowl well. Flour the top of the dough generously so it doesn't stick to your hands, and carefully transfer it to the bowl.

5. Cover with plastic wrap and chill in the fridge for at least 2 hours.

Chocolate filling

1. Bring the cream and sugar to a boil in a small saucepan. Add the chocolate and remove from the heat right away.

2. Whisk well until smooth. Cool to room temperature, or put it in the freezer for 30 minutes.

Shaping and baking

1. Grease the individual pans with butter or canola oil.

2. Flour the counter and take the dough out of the fridge. Divide it into 14 balls and place them in the pans.

3. Let rise in a warm place until doubled in size.

4. Press a well into each ball with your finger, all the way to the bottom. Fill each well with a spoonful of the chocolate mixture.

5. Let the dough rise until it has tripled its original size.

6. Preheat the oven to 350°F (180°C) on convection.

7. Brush the dough with the beaten egg. Set the pans on a baking sheet and bake for 15 minutes, until baked through and golden.

What I've learned

• Once kneaded, the dough can wait in the fridge or go straight into the freezer for later.
• The chocolate filling keeps in the fridge for about a week, so I make it ahead.