Instructions

• 1. Prepare the "silicone mould" (here a 4cm diameter * 15-hole). Fill each hole with nutella.
• 2. Flatten the nutella surface, using a bench scraper. Place in the freezer until frozen.
• 3. In your stand mixer bowl, add plain flour, salt, baking powder, sugar. Hand whisk together to combine.
• 4. In a heat-safe bowl, add water and milk. Microwave for 15 sec at 600W. Add dry yeast and a dash of sugar(extra), mix. Let it sit for a few minutes.
• 5. Add this milk mixture and lard to the mixer bowl flour mix from #3. Mix at the lowest speed for 10 minutes, scraping down the sides of the bowl as needed.
• 6. Transfer the dough out to a lightly floured bowl, wrap it in plastic wrap and let it rest for about 1 hour.
• 7. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape, divide the dough into 12 equal pieces. Shape each piece of dough into a ball, cover with a damp cloth and let it sit for 15 minutes (bench time).
• 8. Take one ball at a time (keep the ther balls covered with the damp cloth so that they don't dry up). Roll out the dough of each ball using a rolling pin until their diameter stretches to about 10 cm. The center should be thicker than the edge.
• 9. Take 1 frozen nutella dome at a time from the freezer and place in the center of the dough. Wrap and close the dough up to seal from the top. Place the bun seam side down on an individually cut baking paper and cover with a damp towel. Repeat and finish all the buns in this way.
• NOTE Cover with a damp towel each time the bun is made to prevent dryness.
• 10. Arrange the buns in your steamer. Leave some space between buns. Wrap the lid of the steamer with a cloth. Steam for about 8 mins. Turn the heat off and leave the lid closed another 1 min before lifting it.
• (If you cannot steam all of them at the same time, then keep them covered and in the fridge while they wait for their turn).
• 11. Serve hot!