Grease 12 large muffin cups, 3x1 1/2 inches. Divide dough into 16 equal pieces. Shape each piece into a ball, using floured hands. Cut 4 balls into 3 pieces each; roll into small balls.
Start with mixing your dough. Put the flour, sugar, salt and yeast in the bowl of your stand mixer. Mix together to combine. Put the milk and butter in a measuring jug and heat for 20-30 seconds in the microwave, until the butter starts to melt (make sure the mixture is not too hot otherwise it might kill your yeast).
Dough: ¾ cup (168 gr) unsalted butter (1½ sticks) – cold but pliable. 4 large (200 g) eggs – cold. 2 tablespoons granulated sugar. 1 teaspoon table or sea salt. 2½ cups (300 gr) all-purpose unbleached flour. 2 teaspoons instant yeast. ½ cup (60 g) all-purpose unbleached flour.
Make a well in the center of the flour/raisin mixture. Set aside. Melt butter in the microwave for 30-40 seconds on high power, until just melted. Remove from microwave and add the ¼ cup of milk. Stir with a fork then add the egg and egg yolk and stir again until well mixed.
Instructions. Place the water, milk, and butter in a microwave safe bowl or measuring cup and microwave on low for 45-60 seconds. Add all the dough ingredients, except the chocolate chips, to a large mixing bowl or to the bucket of your bread machine, and knead.
To make the filling: In a medium saucepan, stir together 2 1/2 cups of the milk, the sugar, and salt. Cook over medium heat, stirring occasionally to dissolve the sugar. In a separate heatproof bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk. Whisk half of the hot milk into the yolk mixture.rrhuou9.
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