For the mass:
1. In a bowl, mix the flour, softened butter, eggs (at room temperature), sugar and salt.
2. We dissolve the yeast in the glass of milk and when it is fully dissolved we add the milk to the bowl.
3. We patiently knead everything until the dough is smooth and does not stick to the hands.
4. We let it rest for 90 min. until the dough doubles in volume in a dry and warm place.
5. Once it has risen, we knead it again to release the air. This is important to make the buns fluffier.
To fill the buns:
1. We divide the dough into portions to our liking, stretch the dough, fill it (you can put a couple of ounces of chocolate or a teaspoon of hardened Nocilla in the refrigerator) and cover it, shaping the bun. Don’t make them too big. Think they grow back in a second fermentation.
2. We put in an oven tray with space between them. It is best to put baking paper as we have done in the photos. That way they don’t stick to each other.
3. We let ferment another 90 min and they grow back a lot.
4. If you are not going to give them chocolate coverage, paint now with beaten egg.
5. We bake between 12 and 15 min until they’re done. You have to put them in the middle part of the oven with heat up and down at 180 ºC.
6. If you are going to give them a chocolate coating, melt a bar with a splash of cream and a teaspoon of butter in the microwave and dip the buns on a smooth surface once they have cooled after baking. Let the topping harden before serving.
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