Filled Buns with Chocolate Coating

INSTRUCTIONS

We begin the process of preparation of the buns by starting the yeast. Heat the water at a temperature of 37-40 ºC ie, barely to feel a little warm up to our hand. In a bowl place the warm water and therein dissolve the yeast. Attention! Our hands should be clean because the yeast is very sensitive and we  do not want to be infected by germs. After dissolve the yeast in water, add 2 tablespoons of sugar, cover the bowl with cling film and set aside, so as the yeast fermentation to start.

In a blender place the Chios mastic with 1-2 tablespoons of sugar and rub. (Use sugar, so as the mastic can be ground more easily and  not stick to the blender blades ).

In a pot place the butter with sugar and melt at moderate temperature. Add the milk, cold, -in order to drop the temperature of the butter- and flavorings. (Mastic and machlepi).

In a bowl, break the eggs, which have from time out of the refrigerator to be at room temperature. Beat well with a hand whisk. Then add them slowly to the butter-milk mixture and stirring constantly with the hand whisk. Then add the yeast and stir again.

The same procedure can be done manually, but it will take longer.

After dough is ready, sprinkle with flour a deep bowl and place it inside. Cover well with a towel so as the dough not to contact with the air let it rise. This process can take from 2 hours up to 20 depending on the temperature and humidity.

The dough is ready when it is about double in volume. Then knead it  once again and deflate it. Divide the dough into three equal parts. Take one, and keeps the other two covered, to avoid contact with air.

To make stuffed buns roll out the dough with a rolling pin into a large sheet. If necessary use a little flour to help you open the sheet. Cover with dark chocolate praline, and then wrap the dough in roll.

Cut the roll along with a knife and have two lanes, which knit a braid. Place our brioche in a baking pan and leave to rise. Prepare and the other buns by the same way.

Bake in a preheated oven at 170ºC until browned.

While the buns are baked proceed in the preparation of the syrup. Place in a pan the sugar and water and boil for 1-2 minutes. Once the filled buns exited the oven, light syrup with hot syrup.Do not use the whole amount of syrup.

The next day, when the buns have cooled, we can make the chocolate coating. Heat the milk and just before the boil, remove from heat and add the dark chocolate, which you have chopped. Mix using a spatula until you get a uniform glaze. Leave for one hour to cool and thicken slightly.

Then place the buns in a rack, below of which you have put a pan and cover  brioche with glaze. After you have covered it well, leave 2-3 minutes so as the superfluous chocolate to be removed, then transfer to platter. Sprinkle with grated almonds, colored sprinkles, white chocolate or whatever you like.

Collect the chocolate that has fallen into the pan and reuse.