Stuffed Milk Bread Rolls with Chocolate Heart

Method

1. Add all the flour, crumbled yeast, and sugar into the bowl of a stand mixer fitted with the dough hook. Mix for a few minutes.
2. Add the lightly beaten eggs and almost all the milk. Knead for a few minutes.
3. Add the remaining milk little by little.
4. Once the dough is smooth, add salt and vanilla extract. Continue kneading until the dough is smooth and non-sticky.
5. Switch to the paddle attachment and add the soft butter gradually, piece by piece, waiting for each to be absorbed before adding the next.
6. Transfer the dough to a work surface and shape into a ball. Place in a lightly greased bowl, cover with plastic wrap, and let rise until doubled.
7. Turn the dough out onto a work surface and divide into portions of 70-80 g each.
8. Place the portions on a baking sheet lined with parchment paper and let rest for 30 minutes in a turned-off oven with the door closed.
9. Roll each portion into an elongated shape with a rolling pin.
10. Fill with chocolate, close the edges, cut strips, and seal again.
11. Let rise in the oven with the light on for about 2 hours or until doubled.
12. Brush with milk and bake until golden.
13. Serve warm: soft, fluffy, and with a chocolate heart.