STUFFED CHOCOLATE BUNS 
Ingredients
500g of strength flour.
75 g of sugar.
60 gms of butter.
250 ml de leche.
2 huevos.
1 pinch of salt.
A spoonful of vanilla essence.
Nutmeg or 1 chocolate bar for the filling
Chocolate bar and cream for topping
Preparation
For the masses:
1. In a bowl mix flour, soft butter, eggs (at room temperature), sugar and salt.
2. We dissolve the yeast in the glass of milk and when it is fully dissolved we add the milk to the bowl.
3. We knead everything patiently until the dough is smooth and doesn’t stick to the hands.
4. We let it rest for 90 min. until the dough doubles the volume in a dry and warm place.
5. Once she’s lifted we’re going back to love her so she loosen the air. This is important for keeping the buns fluffy.
To fill the buns:
1. We divide the dough into portions to our liking, stretch the dough, fill (you can put a couple of ounces of chocolate or a teaspoon of hardened hazelnuts in the fridge) and cover shaping the bun. Don’t make them too big. Think they grow back in a second fermentation.
2. We put in an oven tray with space between them. It’s best to put baking paper as we have done in the pictures. That’s how they don’t stick together.
3. Let them ferment another 90 min and they grow back quite nicely.
4. If you’re not going to give them chocolate covered paint now with scrambled eggs.
5. We bake for 12 to 15 min until done. You have to put them in the middle of the oven with heat up and down to 180 oC.
6. If you’re going to give them chocolate coating, melt a tablet with a little cream and a teaspoon of butter in the microwave and wash the buns on a smooth surface once they have cooled after baking. We let the coverage harden before we serve.