Yeast dough roll with foam kiss filling

Name: Yeast dough roll with foam kiss filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 cube (42 g) fresh yeast; 375 g Sugar; 100 g Butter; 250 ml Milk; 500 g Flour; 1 egg (size M); 7-10 Tbsp Salt; 1 Egg yolk (size M); 250 g Dark chocolate coating; 1 cube (25 g) Coconut oil; 6 Protein (size M); 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 cube (42 g) fresh yeast
375 g Sugar
100 g Butter
250 ml Milk
500 g Flour
1 egg (size M)
7-10 Tbsp Salt
1 Egg yolk (size M)
250 g Dark chocolate coating
1 cube (25 g) Coconut oil
6 Protein (size M)
7-10 Tbsp Flour
baking paper

Directions

1
Mix yeast and 75 g sugar in a small bowl until liquid. Melt butter in a small pot, add milk. Put flour, egg and 1 pinch of salt in a large bowl, add milk-butter mixture and yeast sugar.
2
Knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes. Then knead again well on a floured work surface.
3
Divide the dough into about 12 pieces, form round rolls. Place on two baking trays lined with baking paper. Let it rise for about 10 minutes. Whisk the egg yolk with 2 tbsp. water, brush the rolls with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
4
manufacturer) Bake for 12-15 minutes. Remove from the oven and allow to cool.
5
Chop the couverture, melt with coconut oil over a warm water bath. Cut the rolls in half horizontally. Carefully dip the top of the bread roll into the chocolate coating. Place on a cake rack and allow to set.
6
Beat the egg whites over a warm water bath with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 300 g sugar. Beat until the mixture is shiny and the sugar has dissolved.
7
Pour the mixture into a piping bag with a large star-shaped spout. Spray on the underside of the rolls. Put the lid of the buns on top.