Soft Chocolate Buns with a Creamy Filling

Sift about 500 g of flour into a large bowl. Add the sugar, salt, and active dry yeast.

Pour in the warm milk and vegetable oil, then add the egg. Combine the ingredients and begin kneading the dough.

Knead for at least 10 minutes. Gradually incorporate the remaining flour in small batches if needed. The dough should remain soft and slightly tacky, not dense.

Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size.

Punch down the risen dough and gently stretch it out by hand on your work surface.

Scatter the chocolate chips over the top. Fold the dough over and knead briefly, just until the chocolate is evenly distributed. Over-kneading will cause the chips to melt and streak the dough.

Divide the dough into 12 equal portions. Flatten each portion into a small disc.

Spoon 1 to 2 teaspoons of chocolate-hazelnut spread into the center of each disc. Pinch the edges tightly to seal and shape into a round bun.

Arrange the buns in a baking pan or on a baking sheet, leaving a little space between them. Cover and let proof for another 30 minutes.

Brush the buns with milk and bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, until golden brown.