For the dough:
For the topping:
For the dough:
In a large bowl, mix flour, milk powder, sugar and salt on low speed for 1 min.
Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.
Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.
Remove dough from mixing bowl and shape into a ball.
Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.
Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough.
Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 2 hours.
For the topping: (the way we did it)
Cream the butter and sugar until light and fluffy.
In a separate bowl, sift the flour, cocoa powder and ground cinnamon together and stir once or twice for an even mix.
Add this dry mixture to the butter and sugar mixture and fold until combined.
Divide the topping into however many buns you’re planning to bake.
Roll each portion into a ball, place on a small dish or pan, and chill in the refrigerator until the yeasted dough finishes rising.
Take the topping out of the refrigerator.
Using a rolling pin flatten the ball of topping into a circle slightly larger than the diameter of your bun (do this between two layers of plastic wrap).
Carefully place this on top of your bun.
Preheat oven to 180°C.
Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns (we ommited this).
Bake for 25 minutes or until the buns are lightly brown.