Fluffy Chocolate Chip Muffin Poğaça Buns with Molten Hazelnut Cream Step-by-step instructions

Before you start

Before starting, measure all ingredients and bring the egg to room temperature. Warm the milk to about 110°F (43°C). Grease a 12-cup muffin tin thoroughly.

Prepare a clean work surface and have a piping bag ready. The total time includes 1 hour for the first rise and 20 minutes for proofing.

Instructions

Prepare the Dough

1. 1Make the Dough
   In a large bowl, combine the warm milk, oil, sugar, salt, yeast, and egg. Stir gently to dissolve the yeast. Add the flour and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, until doubled in size.
   Look for The dough should be soft, smooth, and slightly tacky but not sticky. It should spring back when poked.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If using active dry yeast, let it bloom in the warm milk with a pinch of sugar for 5 minutes before adding other ingredients.
2. 2Fold in Chocolate Chips
   After the dough has risen, punch it down gently. Flatten it on a lightly floured surface and sprinkle the chocolate chips over the top. Fold the dough over the chips and knead lightly to distribute them evenly.
   Look for The chocolate chips should be evenly dispersed throughout the dough, with no large clumps.
   Tip If the chips start to melt, chill the dough for 10 minutes before continuing.
3. 3Shape the Buns
   Divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Place each ball into a greased muffin tin cup. Cover loosely with a clean towel and let proof for 20 minutes.
   Look for The buns should puff up noticeably and look slightly airy.
   Tip Use a kitchen scale to divide the dough evenly for uniform baking.

After kneading, the dough should be smooth, elastic, and slightly tacky. It should have doubled in size after the hour rise, feeling airy and soft.

When you press a finger into it, the indentation should remain. The chocolate chips should be evenly distributed, and the dough balls should be smooth and uniform.

Bake and Fill

4. 4Brush and Bake
   Preheat the oven to 350°F (175°C). Brush the tops of the proofed buns with milk. Bake for 20 minutes, until golden brown and puffed. The internal temperature of the buns should reach at least 160°F (71°C) to ensure the egg is fully cooked.
   Look for The tops should be deeply golden and the buns should sound hollow when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
5. 5Fill with Hazelnut Cream
   Remove the buns from the oven and let them cool for 5 minutes in the pan. Transfer to a wire rack. While still warm, use a piping bag fitted with a small tip to inject the chocolate hazelnut cream directly into the center of each bun.
   Look for The cream should ooze out slightly when the bun is squeezed.
   Tip If the cream is too thick, warm it slightly to make piping easier.

The buns should be puffed, golden brown, and fragrant. The tops should be shiny from the milk wash. When you tap them, they should sound hollow. After filling, the cream should be visible at the top if you pipe generously. The buns should feel light and spring back when pressed.

Finish and Serve

6. 6Dust and Serve
   Dust the filled buns generously with powdered sugar. Serve warm, with the chocolate center flowing out as you pull the bun apart.
   Look for The sugar should coat the tops evenly, and the buns should look irresistible.
   Tip For extra drama, serve on a plate and let the cream ooze naturally.

The powdered sugar should create a snowy contrast against the golden buns. When you pull one apart, the center should ooze with warm hazelnut cream. The texture should be soft and pillowy, with melted chocolate chips throughout. Serve immediately for the best experience.

Common mistakes

Over-kneading can make the dough tough, so stop as soon as it's smooth. If the dough is too sticky, add a tablespoon of flour at a time, but be careful not to add too much.

Under-proofing will result in dense buns, so give them the full hour. Over-baking can dry them out, so check at 18 minutes and adjust.

How to tell it’s done

The buns are done when they are golden brown on top and sound hollow when tapped. The internal temperature should reach at least 160°F (71°C) to ensure the egg is fully cooked.

If you insert a toothpick into the center, it should come out clean, though melted chocolate may cling to it. Let them cool slightly before filling.

• Egg dishes: 160°F (71°C) in the thickest part