In a mixer with a hook attachment, combine all ingredients, except for water. Mix on low speed.

Slowly add warm water to the mixture while continuing to mix on low speed. Knead for 12 minutes until the dough is smooth and stretchy.

Place the dough in a bowl, cover with plastic wrap and a kitchen towel, and let it proof for 1.5 hours until doubled in size.

Meanwhile, prepare the chocolate filling by melting chocolate chips in the microwave in 35-second increments until smooth. Stir in softened butter, sugar, cacao, and salt. Mix well and refrigerate for 20 minutes to thicken.

Preheat the oven to 350°F (175°C).

On a floured surface, roll out the dough into a rectangle about ¼ inch thick.

Spread chocolate filling over the entire surface of dough.

Fold the bottom half into the center and then the top half over the bottom half.

Rotate the dough length, wise, and roll it out, thinning it out slightly

Make cuts of 2.5 inch or 6 cm. pieces across the entire dough

Cut each piece into four strips, making three cuts.

Shape just like in the video.

Place in a muffin tin using homemade muffin liners (5x5 inch piece of parchment paper)

Cover and proof for 30 minutes.

Brush your buns with an egg wash (1 beaten egg)

Bake for about 30 minutes. Make sure that the inside of your buns baked completely.

Enjoy as is or optional is a brush of sugar syrup (boil equal parts sugar and water for 10 minutes).