Sweet and Savory Bread Basket

In a mixing bowl, combine yeast, about 1 tsp of the sugar and warm water. Let this stand for about 5 minutes, until foamy. Add the remaining sugar, egg, milk butter and salt. Stir everything with a wooden spoon.

Add 3 cups of flour, one cup at a time and stir everything well until incorporated. Start to add the remaining flour gradually, stirring, just until the dough cleans the bowl and gathers into a shaggy mass. You may not need all of the flour.

Turn the dough over onto a floured board. Knead until smooth and elastic, adding a bit of flour, as needed to help with the stickiness. Shape the kneaded dough into a ball, place it in a bowl and cover with a clean kitchen towel. Let the dough rise at room temperature for 1 to 1/2 hours. Meanwhile, make the honey Cream filling. (see instructions at the bottom)

Deflate the dough and divide it into 15 equal portions.

Take one portion of dough and flatten it with your palms. Spoon about a tablespoon of honey cream in the center. Fold the edges of the dough over to cover the filling. Shape the dough into a smooth ball. Pinch the ends at the bottom and seal. Repeat with 3 more dough portions. Place them on a large baking pan that is lined with parchment paper.

Using your palms, flatten one portion of dough into an oval that is about the same size as your hand. Place a slice of ham (or two depending on how thick your ham is) in the center of the oval. Lay a slice of cheese in the center. Fold the ham as needed so that it fits within the oval. Fold the top half of the oval over to center, then the bottom half over the top. Pinch the ends of the oval to seal and smoothen the shape. Repeat with the other three portions. Arrange them on the baking pan along with the rest of the buns.

Using your palms, flatten a portion into about 1/4 inch thickness. Lay a piece of chocolate in the center of the dough. Fold the edges over to the center and form a smooth ball. Pich the ends at the bottom to seal. Repeat with the remaining three portions. Arrange in the pan along with the rest of the dough.

Using your palms, flatten a portion of dough into a thinner oval ( see photos in the post). Spoon about a tablespoon and a half along the ccenter of the oval. Roll into a log and seal the ends. Repeat with the other two portions and arrange them in the pan along with the rest.

Cover the baking pan with a clean kitchen towel and let them rise for an hour or so, until puffy and doubled in size. Preheat oven to 350 F. Brush the buns with the beaten egg. Sprinkle sesame seeds on top of the liver spread buns and ham and cheese buns. Bake the buns at 350 F for 18-22 minutes, or until golden.

Sprinkle grated chocolate over the warm chocolate buns. Arrange the buns on a basket or serving bowl.

In a saucepan over medium heat, melt the butter until bubbly. Add the flour and stir together using a whisk for about a minute or until the mixture has browned a little bit. Add the evaporated milk and continue stirring until mixture thickens. Add the honey. Stir mixture well until the consistency is thick like condensed milk. It will thicken up as it cools down.