Chocolate Swirls

These are lovely yeast-doughy buns. They are adapted from a recipe of the great Sarah Wiener (if you speak German, I highly recommend her book La Dolce Wiener)

You need (for 10-12):

150 ml

half a sachet of dried yeast

325g plain flour

75g Butter

1 smallish egg

half a tsp. salt

75g sugar

Some spreading butter

Sweet cocoa powder

1 egg, beaten

Heat the milk in the microwave for a minute. Stir in the yeast. 

Melt the butter and mix it with the flour, sugar, salt, and the egg. 

Make a well in the flour and add the milk. Mix it together. Knead the dough with your hand for 5 to 10 minutes, adding flour if it's too sticky. 

Put the covered dough in a warm place for at least 30 minutes. Spread soft butter on it and sprinkle a good layer of cocoa powder on top.

Roll out the dough in a rectangular shape, 5mm thick. 

Roll it up and cut it in 3cm thick slices. Put the swirls on a tray and glaze them with beaten egg.

Bake at 250 degrees for about 8 minutes.