Gaby
Ingredients:
1.4 oz (40 g) fresh yeast (I used 0.35 oz (10 g) of dry yeast)
1 cup (250 ml) milk
0.6 cups (120 g) sugar
6 egg yolks
3.5 oz (100 g) unsalted butter
4 cups (500 g) flour
Dissolve the yeast in warm milk and add 1 tablespoon of sugar, stirring to combine. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy. Mix the eggs into the milk-and-yeast mixture. Gradually add the flour, then add the melted, cooled butter.
Knead the dough well; it will be very sticky. Knead for about 10 minutes in a stand mixer if using one. Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours. I’ve never seen dough rise like this before! It expands to about four times its original size.
Turn the dough out onto a greased surface and divide it into small balls (I made 16). Press a piece of chocolate into the center of each ball; I used a cube of my favorite “Svitoc” chocolate. Shape each ball into a roll.
Let the rolls rise on the baking sheet for 30 minutes. Brush them with an egg-and-milk wash before baking — I did that, though you can dust the hot rolls with powdered sugar after baking if you prefer. Bake at 350°F (180°C) for 25 minutes.
