For 2 buns 9″ (23 cm) in diameter
40 g fresh yeast (or 13 g dry yeast)
400 ml milk
3/4 cup (150 g) sugar
2 tsp vanilla extract
6 2/3 cups (1 kg) flour
2 tsp. salt
3/4 cup + 2 tbsp (200 g) butter, room temperature, cut into pieces
200 g chocolate chips
1 egg yolk + 1 tbsp.
milk for browning
In the bowl of a stand mixer fitted with the hook, mix the crumbled yeast with the milk.
Add the sugar, then the eggs and mix.
Add the flour and salt and knead until the dough ball forms.
Add the butter and knead until it is well amalgamated.
Add the chocolate chips and knead for another minute.
Transfer the dough to a large mixing bowl, cover with cling film and leave to rise for at least 2 hours or until the dough has tripled in size.
Grease and flour 2 9-inch (23 cm) and 3-inch (7.5 cm) high springform pans.
On lightly floured work surface, turn out dough and divide in 2.
Cut each part into 12 pieces and shape into balls.
Place 12 balls of dough in each prepared mould, leaving a space between them.
Cover the pans with a tea towel and let rise for 1 1/2 hours.
Preheat oven to 350 F (180 C).
Mix the egg yolk and milk and brush over the tops of the buns.
Bake for 35 minutes or until buns are golden brown.
Remove from the oven and wait until the buns have cooled a little before eating them!