Vanilla Chocolate Buns

Prep: 120 mins

Cook time: 25 mins

1. Crumble the yeast into a non metallic bowl and add 2 tablespoons of the flour

2. Add a few tablespoons of milk and mix until creamy and combined

3. Leave in a warm place for 15 mins to activate

4. In a large bowl or mixer bowl add the remaining flour, salt and caster sugar

5. Break eggs into a separate bowl and lightly whisk with a fork

6. Make a well in the flour mix and add the butter, yeast mix, vanilla and eggs, then using a dough hook run the mixer on the lowest setting

7. Gradually add the milk in a steady stream until all the flour is incorporated (don’t worry if the mix seems too wet); once milk is combined turn speed up to next level and mix for 3 mins

8. Grease a large bowl and transfer the dough cover with lightly oiled glad wrap; allow to prove until doubled in size

9. Once dough has risen tip onto a lightly floured surface; lift the dough and allow the weight to pull it down, then fold over, lift again and repeat 4 times. This adds air to the dough making the bread lighter

10. Return to oiled bowl, cover and allow to prove again

11. Once dough has doubled in size tip onto lightly floured surface and shape into a long sausage

12. Using a dough scraper cut pieces of dough to approx 45g each (I recommend weighing them to be more accurate)

13. Once all dough has been cut and weighed, take each piece and pop in a piece of chocolate

14. Using the palm of hand roll the dough on the work bench to create a neat ball with chocolate in the middle

15. Place on baking tray lined with baking paper, place the rolls close enough that they will join together when rising and baking

16. Cover with clean tea towel and allow to rise again for an hour

17. Pre heat oven to 180°C and bake for 20 - 25mins or until golden in colour, if your oven cooks unevenly turn half way through baking

18 Cover with tea towel after removing from the oven

19. Glaze with melted and seived apricot jam if desired for a shiny finish