Chocolate Swirl Buns

In a large bowl, whisk together all the dough ingredients: milk, water, butter, yeast, sugar, salt, and the egg white. Gradually add the flour and knead into a soft, pliable dough that doesn't stick to your hands.

Cover the bowl with a towel or plastic wrap and let rise in a warm spot until doubled in size.

Punch down the risen dough to release the air. Divide it into 12 equal portions.

Roll out or press each portion into a flat disk with your fingers, spread a thin layer of chocolate spread, roll it up into a log, and then coil it into a snail shape.

Place the buns slightly apart on a baking sheet lined parchment paper. Cover and let them proof for 20 minutes.

Mix the egg yolk with a splash of milk and brush the tops of the buns.