Instructions

• Mix lukewarm milk, some sugar, and yeast. Leave it 10-15 min until foamy.
• Mix flour, cocoa, sugar, salt, cardamom, and cinnamon in your bowl. Add yeast milk mix and vanilla bean paste. Start mixer slow for 2-3 minutes, then medium for 5. Gradually add butter till all mixed.
• Knead in chocolate by hand until blended. Shape into ball, cover, and let rise in warm spot until doubled, about 1 to 1.5 hours.
• Make the custard by whisking cornstarch, sugar, eggs, salt, and vanilla. Heat milk with cocoa until near simmer. Slowly mix hot milk into eggs, then back to heat while whisking until thick. Add butter last. Put custard in piping bag, chill.
• Divide dough into 12 pieces, roll each into balls. Place in greased pan. Cover and let buns rise again until puffy.
• Score crosses on the buns’ tops, bake 20 minutes, then remove and pipe custard lines in the scores. Return to oven another 10-15 minutes till golden.