👨‍🍳 Instructions

1. 1

   In a small bowl, combine lukewarm milk, 1 tsp sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   💡 Tip: Ensure milk is not too hot, or it will kill the yeast.
2. 2

   In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.

   💡 Tip: Using a stand mixer with a dough hook can make kneading easier.
3. 3

   Pour the yeast mixture and beaten egg into the well. Gradually mix in the flour, then add the softened butter.

   ⏱️ 5 minutes
4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

   ⏱️ 10 minutes

   💡 Tip: The dough should be soft and slightly sticky.
5. 5

   While the dough rises, prepare the filling: mix cocoa powder and 50g powdered sugar. Stir in the melted butter until a paste forms.

   💡 Tip: Adjust butter for desired consistency.
6. 6

   Punch down the risen dough and roll it out into a rectangle (approx. 30x40 cm) on a lightly floured surface.

   ⏱️ 5 minutes
7. 7

   Spread the chocolate filling evenly over the dough, leaving a small border. Roll the dough up tightly from the long side.

   💡 Tip: Ensure the filling is spread evenly for consistent flavor.
8. 8

   Cut the roll into 12 equal slices (about 3 cm thick).

   ⏱️ 5 minutes
9. 9

   Place the slices cut-side up in a greased baking dish or on a parchment-lined baking sheet. Cover and let rise for another 20-30 minutes.

   ⏱️ 30 minutes
10. 10

    Preheat oven to 180°C (350°F). Bake for 18-20 minutes, or until golden brown.

    ⏱️ 20 minutes
11. 11

    While pastries cool, prepare the glaze: whisk together 100g powdered sugar and 2-3 tbsp milk until smooth. Drizzle over the cooled pastries.

    💡 Tip: Add milk gradually to achieve the right consistency.