Extra Chocolate Rolls

Warm the milk to lukewarm (about 37°C), then stir in one teaspoon of sugar and crumble in the fresh yeast. Let it sit for 5-10 minutes until the yeast is activated and foamy on top.

In a large bowl, combine the flour, remaining sugar, and salt. Add the activated yeast mixture, melted butter, and egg. Knead until you have a smooth, elastic dough, about 8-10 minutes by hand or with a stand mixer. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

While the dough is rising, prepare the filling. In a small bowl, mix the cocoa powder, sugar, and melted butter until you get a thick, spreadable paste.

Turn the risen dough out onto a lightly floured surface and roll it into a rectangle (about 40x50 cm). Spread the cocoa filling evenly over the dough, then sprinkle with the dark chocolate chips. Roll up the dough tightly from the longer side. Using a sharp knife, cut the roll into 12 equal slices (about 3-4 cm thick).

Place the rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover them with a kitchen towel and let them rise for another 20-30 minutes. Meanwhile, preheat your oven to 180°C (165°C for convection oven). Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and the chocolate is melted. Let them cool slightly before serving.