Chocolate-stuffed milk bread buns with striped cookie topping

Combine the bread flour, sugar, kosher salt and instant yeast in a stand mixer until combined.

Add the eggs and milk and mix on low to medium with a dough hook until a rough dough forms, a couple of minutes.

Add the soft butter slowly, letting the dough absorb each piece.

Mix on medium high four to six minutes for gluten development.

Oil a bowl, shape the dough into a smooth ball, check it with a poke, cover with saran wrap and proof about an hour.

For the topping, beat the unsalted butter and sugar until a little fluffy.

Beat in the egg, vanilla extract and kosher salt, then add the cake flour, almond flour and baking powder.

Divide the cookie dough; work the dark cocoa powder into one half and the extra cake flour into the other.

Wrap both doughs, press flat and chill in the fridge.

Divide the risen dough into roughly four equal buns.

Fill each bun with chocolate chips, shape into a smooth round ball and give them a final proof.

Cut the chilled cookie doughs into long strips and lay five alternating across parchment paper, three light and two dark, kept tight and level.

Lay parchment paper on top and roll to an even striped sheet, then chill it again.

Cut four trapezoids from the chilled sheet.

Brush the buns with an egg wash of one egg yolk, a splash of heavy cream, a pinch of salt and a pinch of sugar, missing no cracks.

Trim each cookie piece with a knife to fit snugly over the bun and add a small bow of dark dough to the front.

Bake at 350F.

Second attempt: remove the baking powder and decrease the sugar in the cookie topping to stop it spreading and cracking.

Second attempt: bake the buns alone for a 15 minute head start, then lay on the cookie sheet and return to the 350F oven for 10 to 12 minutes.