UNDERWEAR BREAD INSPIRED BY ASTEROID IN LOVE

For the Milk Bread Dough

In the bowl of a stand mixer, combine bread flour, sugar, kosher salt, and instant yeast.

Add in the eggs and room-temperature milk, mixing on low speed with a dough hook until the dough comes together, about 2-3 minutes.

Gradually add in the softened butter, mixing slowly to let the dough absorb the butter before adding more.

Once the butter is fully incorporated, increase the mixer speed to medium-high and knead the dough for 4-6 minutes, until it's smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it proof for about 1 hour, or until doubled in size.

Once the dough has doubled in size, divide it into 4 equal portions.

Gently press chocolate chips into the center of each portion of dough, and shape each into a smooth ball, tucking the seams underneath.

Place the buns onto a parchment-lined baking sheet, cover lightly, and let them proof again for 30-40 minutes until puffed up.

For the Cookie Topping

In the bowl of a stand mixer with a paddle attachment, cream together the softened butter and sugar until light and fluffy.

Add the egg, vanilla extract, and kosher salt, and mix until combined.

Gradually add in the cake flour and almond flour, and mix until the dough is just combined.

Divide the dough into two halves. Mix 25 g of cocoa powder into one half for the dark-colored dough. Add an additional 20 g of cake flour to the lighter half to match the consistency.

Wrap each dough in plastic wrap, flatten slightly, and refrigerate for about 30 minutes to firm up.

Roll out each chilled dough block between two sheets of parchment paper. Cut into long strips.

Lay alternating light and dark strips side by side (3 light, 2 dark) to form a striped "fabric" pattern.

Place another sheet of parchment paper on top and gently roll the dough to smooth and fuse the strips together.

Cut the striped dough into trapezoid shapes resembling a thong or bikini bottom. Chill the cut shapes in the fridge to firm up while the buns finish their second proof.

For the Assembly

Preheat the oven to 350°F (175°C).

Make an egg wash by whisking together an egg yolk, a splash of heavy cream, a pinch of salt, and a pinch of sugar.

Brush the tops of the proofed buns with the egg wash to give them a golden finish.

Carefully drape the chilled cookie "underwear" over each bun, trimming any excess to ensure a snug fit.

Add a small black fondant bow (or pipe black chocolate) to the front of each "underwear" for extra detail.

Bake the buns for 15-20 minutes, until the buns are golden and the cookie topping is set but not overly cracked.

Once the buns are out of the oven, let them cool slightly.

Serve while still warm, revealing the fluffy milk bread and melted chocolate chips inside.