The Softest Chocolate Milk Bread

In a bowl, combine the dry yeast, sugar, and warm milk. Add the flour and mix until the ingredients come together.

Add the salt and soft butter. Perform a few stretches and folds or use the coil fold technique until the butter is fully incorporated and the dough becomes smooth.

Cover the bowl with plastic wrap or a towel and let the dough rise in a warm place for about 2 hours—it should roughly double in size.

Divide the dough into 6 equal portions. Flatten each portion, place about 1 tablespoon of chocolate spread in the center, and carefully pinch the edges to completely enclose the filling. Shape them into neat balls or buns.

Transfer the shaped dough to a baking sheet lined with parchment paper, leaving enough space between them as they will expand significantly during proofing and baking.

Cover the buns and let them rest for another 20 minutes. Brush the tops with a little milk before baking.

Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until beautifully golden brown.