How to make chocolate yeast dough

• Mix the yeast with sugar, add lukewarm milk, stir, cover and set aside for about 20 minutes in a warm, draft-free place.
  15 g yeast, 1 teaspoon sugar, 125 ml milk
  
• Meanwhile, add flour to the mixer bowl, add cocoa, salt, butter and egg.
  300 g wheat flour - all-purpose, 10 g dark cocoa, 0.5 teaspoon salt, 50 g sugar, 1 egg, 40 g butter
  
• Pour in the risen yeast starter.
  
• Knead a smooth dough, cover the bowl with cling film or a kitchen towel and set aside for about an hour to rise.
  
• After this time, take the dough out onto a lightly floured surface and lightly knead.
  
• Roll out the dough into a thin sheet (about 0.5 cm thick).
  
• Spread the top of the dough with chocolate-nut spread.
  approx 75 g chocolate-nut spread
  
• Sprinkle the dough with chopped nuts - you can leave some of them for the end to sprinkle on the glazed buns.
  approx 100 g nuts
  
• Roll up the dough along the longer side into a log.
  
• Cut the dough into about 8 buns.
  
• Arrange the buns in a larger buttered and floured baking dish and cover with cling film - set aside for about 30 minutes to puff up.
  
• Bake the risen chocolate buns in an oven preheated to 170 degrees (fan-assisted) for about 20 minutes.
• Remove the buns from the oven and place them on a wire rack.
• Mix powdered sugar with cocoa and milk - stir into a smooth glaze.
  150 g powdered sugar, 1 tablespoon dark cocoa, approx 30 ml milk
  
• Spread the still hot buns. Finally, you can sprinkle them with the reserved nuts.