Add half of the milk to a large bowl, add yeast and sugar and let it sit for 10 minutes

After 10 minutes, add flour and the remaining milk gradually

Knead until the dough comes together.

Cover and let the dough rest and double in size

Place the dough on a floured surface and cut into 18-20 pieces for even layers

Roll out the dough into circles

Spread butter on each piece and place it atop the previously buttered circle.

Repeat steps 6 and 7 until all dough is finished. Strech the circles accordingly as you do so, to make them uniform

Once this is done, press down lightly, cover with a cling flim and freeze for 30 minutes

Remove from the freezer and roll out dough into an even circle

Cut the dough into 12 equal pieces

Make a small incision on the broad end of each piece, place a piece of chocolate then roll up from the broad end towards the tip

Place on a parchment paper covered baking sheet and allow to rise in a warm place for about 2 hours.

Brush egg wash(egg plus milk)

Bake in a 180°c preheated oven for 20 minutes or until they become golden brown