Cocoa Cream Buns (ขนมปังไส้ช็อกโกแลตลาวา)

1.For the Bread: combine all dry ingredients together. Slowly add milk and knead until dough forms. Add butter and knead until the dough come together with a smooth surface. Dust with flour, cover with cling wrap and proof until double in size, about an hour.

2.Portion dough 20 g small balls and rest for ten minutes before transferring into 5x 7 inch trays. Cover the trays with damp clothes and proof for forty minutes.

3.Preheat conventional oven at 160°C. Mix egg yolk with water and brush on the bread. Bake the bread until cooked through, about twenty minutes and leave to cool.

4.For Cocoa Cream: mix all the cream ingredients together until combined.

5.Remove bread from the tray once it completely cooled, tear off bread into individual portion, make a hole in the bread and squeeze cocoa cream inside.

6.Brush butter around the bread and bake it in the oven until golden brown. Serve hot.