Chocolate and Vanilla Custard Brioche Buns

Instructions

1. In the bowl of a stand mixer, add warm milk (38°C), sugar, cream, sourdough starter (if using), and instant yeast.
2. Add both flours and salt to the mixture.
3. Mix on low speed for 3 minutes, then medium speed for 3 minutes.
4. Return to low speed and add the cubed softened butter little by little.
5. Continue kneading for 10-12 minutes more until the dough is smooth and butter is fully incorporated.
6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25-28°C) for 75-90 minutes until almost doubled in size.
7. Roll the dough into a 60 × 40 cm rectangle (roughly).
8. Spread the vanilla custard evenly over the dough, then sprinkle the dark chocolate chips on top.
9. Fold the dough twice like an envelope, then place in the freezer for 5-10 minutes to harden the dough and custard for easier shaping.
10. Slice the dough into long strips (8-9 strips for large buns).
11. Twist each strip several times and shape into a roll.
12. Place the shaped buns on baking trays lined with baking paper.
13. Let rise in a warm place for around 60 minutes until puffy.
14. Preheat your oven to 200°C.
15. Gently brush the buns with egg wash.
16. Bake for 13-15 minutes until slightly golden.
17. Optional: brush with syrup (2 teaspoons sugar mixed with 2 teaspoons boiling water) for a glossy finish while still hot.