- Flour 125 Gramm
- Milk 62.5 g
- Egg 0.25 pce
- Yeast cube (1 cube = 42 g) 10 g
- Sugar 20 g
- Butter 17.5 g
- Salt 0.75 g
- Chocolate chips for baking 30 g
- Egg yolk 0.25
Warm the milk slightly, crumble in the yeast, add 4 tablespoons of flour and mix well. Add a pinch of sugar. Leave the starter dough to rise under a towel for 30 minutes. Add the remaining ingredients, knead the dough well and leave it covered to rise for another 30 minutes. Mix the chocolate chips into the yeast dough and form buns. If possible leave to rise again and brush with egg yolk.
Place the buns on baking paper on the perforated plate and bake at about 220 °C for 15–20 minutes. Pull the baking paper out from under the buns after about 3 minutes.
Use cream caramels or raisins instead of chocolate chips.
EASY FLIP - Indirect heat
5 minutes at a medium setting with the lid closed