Combine the bread dough ingredients. In a bowl, add all the bread dough ingredients except the unsalted butter and mix until no dry flour remains.

Transfer the dough to a work surface and knead for about 5 minutes.

Add the unsalted butter and knead further.

When the surface becomes smooth and elastic, it's ready.

Place the dough in a bowl and let it rise at 97°F (36°C) until it doubles in size, about 1.5 to 2 times its original size.

While the bread dough is rising, make the cookie dough. In a bowl, cream the softened butter and sugar together with a whisk.

Add the egg and mix. To prevent the mixture from separating, add the egg gradually.

Sift in the all-purpose flour and gently fold it in with a spatula.

Take half of the cookie dough and mix in the cocoa powder.

Shape the cookie dough into a log, wrap it in plastic wrap, and chill in the refrigerator for about 30 minutes.

When the bread dough has finished its first rise, perform the finger test.

If the dough passes the finger test, punch it down to release the gas.

Divide the dough into 4 equal pieces.

Shape each piece into a ball and let them rest for 10 minutes (bench time). Cover with a damp cloth or bowl to prevent drying.

While the bread dough is resting, divide the cookie dough. Cut each type of cookie dough in half, making 2 pieces of each.

Place each piece of cookie dough between sheets of parchment paper and roll out into a circle about 4 to 4 1/2 inches (10–11cm) in diameter.

After bench time, reshape the bread dough balls and cover each with a piece of cookie dough.

Gently press the cookie dough to fit smoothly over the bread dough.

Generously coat the surface of the cookie dough with granulated sugar.

Use a dough scraper to score a crisscross pattern on the cookie dough surface.

Place the buns on a baking sheet and let them rise a second time at 97°F (36°C) for 20 minutes, then at room temperature for about 10 minutes.

Bake in a preheated oven at 355°F (180°C) for 8 minutes, then lower the temperature to 320°F (160°C) and bake for another 10 minutes.

After baking, remove from the oven and tap the baking sheet to give the buns a shock.