Mini Brioche Buns with Chocolate Caramel Filling

In a large bowl, combine the **flour**, **sugar**, and **salt**. Make a well in the center and add the **active dry yeast** and **lukewarm milk**. Stir gently to combine.

Add the **softened butter** and **egg** to the mixture. Knead the dough until it is smooth and elastic, about 10 minutes on a lightly floured surface.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, approximately 1 hour.

In a saucepan over medium heat, melt the **sugar**, stirring constantly until it turns into a golden caramel. Be careful not to burn it.

Once caramelized, remove from heat and carefully stir in the **heavy cream** and **orange zest** until well mixed, then add the **chopped dark chocolate**. Stir until smooth and let it cool.

After the dough has risen, punch it down and divide it into small balls, about the size of a golf ball.

Flatten each ball and place a spoonful of the **chocolate caramel filling** in the center. Fold the edges over the filling and roll into a smooth ball again.

If using the cinnamon-cherry filling, mix **sugar** and **cinnamon** in a small bowl. Flatten the dough, add chopped cherries, and sprinkle the cinnamon mixture before sealing.

Preheat your oven to 180°C (350°F). Arrange the filled buns on a baking tray lined with parchment paper, cover, and let them rise again for about 30 minutes.

Bake for 15-20 minutes, or until golden brown. Allow to cool slightly before serving. Enjoy your delicious mini brioche buns!