Step-by-Step Instructions

1. 1.Prepare the Dough in a Mixer

   Add 500g of all-purpose flour, 2 large egg yolks, 80g of sugar, 60ml of olive oil, 220ml of warm milk, 1 teaspoon of salt, 1 teaspoon of vanilla essence, and 25g of fresh baker's yeast (or 8g dry yeast) to the mixer bowl. Close the lid.

2. 2.Knead the Dough

   Set the mixer to knead for 2 minutes at speed 3, with a temperature of 37°C and power level 2. This warmth helps activate the yeast.

3. 3.First Rise (Fermentation)

   Lightly grease a large bowl with olive oil. Transfer the sticky dough from the mixer to the oiled bowl. Gently knead the dough in the bowl to coat it with oil and form a smooth ball. Cover the bowl tightly with plastic wrap or a damp cloth and let it rise in a warm place until it doubles in size. This may take approximately 2 hours, especially in colder environments.

4. 4.Degas and Portion the Dough

   Once the dough has doubled, lightly flour your work surface. Gently punch down the dough to release the air. Roll the dough into a log shape. Cut the log into approximately 19 equal portions, each weighing about 40-45 grams.

5. 5.Fill and Shape the Buns

   Take one portion of dough and flatten it with your fingers into an oval or round shape. Place a spoonful of 150g chocolate chips in the center. Bring the edges of the dough together to enclose the chocolate chips, forming a sealed ball. Ensure the seams are tightly closed to prevent chocolate from leaking during baking. Repeat for all portions.

6. 6.Second Rise

   Place the shaped buns on a baking tray lined with parchment paper, leaving enough space between them as they will expand. Let them rest again in a warm place for 30-45 minutes, or until they have visibly plumped up and almost doubled in size.

7. 7.Brush and Decorate

   Once the buns have risen, gently brush the tops of each bun with the reserved 2 large egg whites. Then, press additional chocolate chips onto the surface of each bun for decoration.

8. 8.Bake the Buns

   Preheat your oven to 180°C (350°F) with top and bottom heat (no fan). Bake the buns on the middle rack for approximately 12 to 15 minutes, or until they are golden brown on top. Keep an eye on them to prevent over-browning.

9. 9.Cool and Serve

   Carefully remove the baked buns from the oven and transfer them to a wire rack to cool completely. They are delicious when slightly warm, but also great once fully cooled.

10. 10.Store for Later

    To keep the buns fresh, wrap each cooled bun individually in plastic wrap. They can be stored at room temperature for a day or frozen for longer storage. To reheat from frozen, microwave for about 10 seconds.