Dough:

1) Gently stir yeast, 3 tablespoons milk, and 2 teaspoons sugar together just until the yeast granules are submerged in the milk. Let sit for 5 minutes until bubbles/foam has appeared.

2) While yeast blooms, stir together flour, 40g sugar, and salt together in the bowl of a stand mixer fitted with a dough hook.

3) In a medium sized bowl or measuring jug, whisk together 250ml milk, melted butter, egg, and now bloomed yeast mixture.

4) Turn mixture onto low (2-4) and slowly pour  the liquid mixture into the flour. Once all milk has absorbed, turn mixture speed up to 6 and let mix for 8-10 minutes until shiny, smooth, and dough pulls away from the mixer.

5) Form dough into a smooth ball, place in a small/medium bowl, and cover with a damp towel to rise for 1-1.5 hours or until doubled in size.

Filling:

1) In a saucepan on low heat, combine all the filling ingredients. Stir until the butter and chocolate have melted and the mixture is smooth.

2) Pour into a small bowl and place in the fridge covered to chill for at least thirty minutes.

Assembly:

1) Once the dough is fully proofed, punch it down with the back of your hand and tip out onto a clean surface sprinkled with flour.

2) Roll the dough into a 15 by 9 inch rectangle.

3) Spread the chocolate filling onto the bottom half of the rectangle. Fold the dough over (hotdog style) and seal slightly at the edges. 

4) Using a sharp knife or pastry cutter, slice the dough vertically into 12 strips. Twist each strip before wrapping into a knot.

To form dough into a knot, wrap around three fingers before bringing the strand below your fingers, sliding the dough off your fingers, and tucking the loose ends into the middle opening. This doesn’t have to be perfect!

See video for full instructions.

5) Repeat with all other knots before placing each  knot into a greased muffin cavity.

6) Cover muffin tin with a damp towel and let buns proof for another 45 minutes at room temperature until puffy and slightly jiggly. Preheat oven to 375ºF.

6) Once proofed, brush each knot with beaten egg and sprinkle with sugar. Bake for 15-20 minutes until medium golden on the top and dough begins to release from the sides of each cavity.

Finishing:

1) While buns bake, heat 2 tablespoons granulated sugar and orange juice together in a saucepan. Cook until syrupy and thickened (3-4 minutes).

2) Brush onto slightly cooled buns and enjoy!