Soft Italian Breakfast Buns

Ingredients

• 1/2 cup milk (whole) lukewarm
• 1 teaspoon active dry yeast
• 2 cups all purpose flour
• 3 1/2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg yolk (room temperature)
• 3 tablespoons butter (softened)
• 1/4 teaspoon salt
• 3 1/2 ounces dark chocolate (good quality) (or you could fill them with Nutella)
• 1-2 tablespoons milk (for brushing)
• 2-3 tablespoons powdered sugar

Instructions

1. 1

   In a small bowl add the milk and sprinkle the yeast on top, let sit 10 minutes, stir to combine.

2. 2

   In the stand mixer add the flour, sugar, vanilla, egg and yeast mixer, knead for 3 minutes, add the butter in 3-4 additions, continue to knead add the salt. Knead 4 minutes.

3. 3

   Form into a ball and place in a lightly butter bowl, cover with plastic and let rise in a warm draft free area until tripled approximately 2-3 hours.

4. 4

   Move to a lightly floured flat surface and roll into a rectangle 14x10.5 inches / 36x27cm , cut into 6 parts, using a pizza wheel or sharp knife, cut strips halfway down on each rectangle, add a strip of chocolate or Nutella or even your favourite spread to the part without strips and roll up gently. Place on a parchment paper lined baking sheet. Cover and let rise 1 hour.

5. 5

   Pre-heat oven to 350F/180C.

6. 6

   Brush with milk then bake 15-18 minutes or until lightly golden. Move the buns to a wire rack to cool, dust with powdered sugar before serving. Enjoy!