Pour the warm milk and traditional baker’s yeast into the bowl of your food processor. Mix and leave to rest for 5 minutes.
Then add the flour, bicarbonate, sugar, salt, eggs and vanilla flavoring and knead for 5 min at slow speed.
Add the cubed butter and knead again at slow speed for 10min.
Cover the dough and leave to rest for 2h. Your dough should double in volume.
Deaerate the dough with your fist and add the maxi nuggets. Mix by hand to distribute them evenly.
Form fist-sized balls and place on a baking sheet. Be sure to leave plenty of space between each one, as the dough will swell.
Doowap buns photo 2
Cover with a tea towel and leave to rest for 1 hour.
Whip an egg yolk and brush over each brioche.
Bake in a preheated oven at 180°C for 10 to 12 minutes. Your brioches should be golden brown.
Enjoy!
