Soft Italian Breakfast Buns

These soft Italian breakfast buns also called flauti al cioccolato are made with a rich brioche dough that stays soft for days.

📝 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. 1In a small bowl add the milk and sprinkle the yeast on top, let sit 10 minutes, stir to combine.
2. 2In 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. 3Form 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. 4Move 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. 5Pre-heat oven to 350F/180C.
6. 6Brush 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!