Raspberry Buns with Chocolate

Here's how:

• 1

  Day 1:

  Crack the eggs and crumble in the yeast, then whisk until the yeast dissolves.

• 2

  Mix the dry ingredients and the raspberries, then add everything to the mixing bowl.

• 3

  Knead until the dough becomes elastic, about 15 minutes.

• 4

  Cut the butter into pieces and work it into the dough little by little. The butter must be fully incorporated into the dough between each addition. Finish by melting the chocolate and working it into the dough.

• 5

  Place the dough in an oiled plastic container and let it rise for about 2 hours.

• 6

  Place in the refrigerator overnight.

• 7

  Day 2:

  Brush the pans with butter.

• 8

  Place the dough on a floured work surface. Roll it out and divide it into 20 pieces.

• 9

  Gently roll out the dough into buns, place them in the pan, and make a small indentation in each bun. Top each indentation with a raspberry.

• 10

  Brush with beaten egg.

• 11

  Let it rise until it doubles in size, about 1 hour.

• 12

  Preheat the oven to 220 °C, brush with egg one more time, and bake for about 10 minutes.

• 13

  Dust with powdered sugar before serving.