Chocolate Swirl Buns

Dissolve the yeast in 100 ml lukewarm milk with a little sugar and let it foam.

In a large bowl, combine the flour, the rest of the sugar, and salt.

Add the yeast mixture and most of the remaining milk. Start kneading.

Pour in the melted (but not hot) butter as the last step while kneading. If the dough feels too sticky, add a little extra flour until it only barely sticks to your hands.

Let the dough rise for 30 minutes, knead again, and let it rise another 30 minutes.

Beat the butter until fluffy, then mix in the cocoa and sugar for 1–2 minutes until smooth.

Roll out the dough into a rectangle and spread with the cocoa filling.

Roll it up tightly and cut into 2 cm thick slices.

Place on a parchment-lined tray and let rest another 20 minutes.

Heat 200 ml milk with the sugar and vanilla sugar, then brush the rolls before baking.

Bake at 180°C (356°F) for about 25 minutes.

Once out of the oven, brush again with the vanilla milk mixture for a shiny, soft finish.