Chocolate Cocoa Buns with Chocolate Glaze

Make the dough. Gently warm the milk with butter until melted.

In a bowl, combine the instant yeast, warm buttermilk, egg, sugar, sifted flour, and cocoa. Knead for at least ten minutes until the dough is smooth and elastic.

Transfer the yeast dough to a lightly oiled bowl, cover with a lid or towel, and set in a warm place for one to two hours until the dough doubles in volume.

Prepare the chocolate cream. Blend all ingredients until you get a smooth, creamy consistency.

Roll out the yeast dough into a rectangle. Spread the filling in an even layer and cut into long strips using a pastry wheel (cut across the width of the rectangle). Roll each strip tightly into a spiral shape.

Place all spirals on a baking sheet lined with parchment paper, leaving some space between them for the dough to rise. Cover and let them rise again until they double in size—about thirty minutes.

Preheat the oven to 350°F (180°C). Bake the buns for twenty-five minutes.

Make the glaze. While they bake, thoroughly mix all glaze ingredients in a bowl.