Ingredients for the buns
- 500 g all-purpose flour
- 250 ml fresh whole milk
- 90 g sugar
- 70 g cow milk butter
- 1 medium egg
- 8 g dry yeast
- 150 g ION PATISSERIE classic couverture
For the coating
- 1 egg yolk
- 1 tbsp milk
Method
In a mixer’s bowl, add all the ingredients except the couverture, and mix with the hook attachment, on low speed, until a homogeneous dough is formed.
Then, cut the couverture into small pieces, and add them into the mixing bowl with the dough, kneading for one last minute with the hook attachment.
Right after, place the dough in a bowl and cover it with plastic wrap.
Set aside and let it rest in a warm place for 1 hour.
After the hour is up, cut your dough into about 10 pieces and shape them into balls.
Place them on a baking pan lined with parchment paper.
Cover them with a clean towel and let them rise for 45 minutes.
In a small bowl, add the egg yolk and milk and mix.
After the buns have risen, brush them with the mixture.
Bake in a preheated oven, at 170 C fan, for about 25 minutes, until golden brown.
