Stir the yeast, sugar and cocoa into the milk and mix.

Sift the flour with the salt, pour in the milk mixture, add the egg and olive oil. Start with 250 g of flour, adding the rest as you go. Knead the dough and shape it into a ball.

Put the dough in a warm place for 1.5-2 hours. With so much sugar and cocoa, it works hard and won't rise dramatically.

Knock back the dough, slapping it firmly against the counter a couple of times to release the air.

Divide the dough into pieces - large and very small. This batch makes about 9 buns.

Fill each large piece with chocolate chips and place in a greased pan. Press a dent in the middle of each bun with your fingers and set a small cap into it.

Let the buns proof for another 30 minutes, then brush with sugar water.

Bake in a preheated oven for 20 minutes at 180 °C. Best eaten warm and fresh. Enjoy!