In warm milk drive egg (C0), pour melted (NOT hotter!) butter (35 grams). Sift flour, mix with sugar, vanilla sugar, salt and yeast.
Mix liquid and dry ingredients, knead the dough.
The dough should be soft, plastic, quite dense, but not tight. It holds its shape well and does not stick to your hands and to the work surface.
Put the dough in a bowl, tighten with cling film and remove the bowl to heat for 50-55 minutes.
Mix cocoa with soft butter (15 grams) and a spoonful of warm water. Should get a thick chocolate paste.
Prepare the filling for vanilla buns.
Soft butter mix with vanilla the sugars.
Dough through 50 minutes.
Coming up the dough on the work surface, punch down, divide into two pieces, larger and smaller. (3/5 and 2/5)
A smaller part of the dough to cover with a napkin or a thin towel, so it does not aired.
In most of the dough to mix the chocolate paste.
Knead the dough until it acquires a smooth chocolate color.
Divide the chocolate batter into five equal parts.
Each billet roll out into a flat cake, in the middle of the cake put 10-13 chocolate drops or an incomplete teaspoon grated on a coarse grater of dark chocolate.
Dazzle the edges of the cake, forming a round bun.
The second part of the dough (white) knead, divide into four equal parts. Roll out each blank into a flat cake, put 1/2 teaspoon of butter-vanilla filling in the middle of the flat cake. Dazzle the edges of the cake, forming a round bun.
Lay out buns, alternating white and chocolate, in form of, greased veget. oil, at a distance from each other. The size of my form is 22*22 cm.
Cover the form with buns with a thin towel or napkin, remove to heat for 20-25 minutes for the approach.
Coming up buns lubricate milk (1 UF. spoon), white buns sprinkle vanilla the sugars (1 h. spoon), but on chocolate buns put an on several chocolate drops or pieces of chopped dark chocolate.
Bake buns in a preheated 190° oven for 15-17 minutes. Until it will turn brown.
The finished rolls lay out on a lattice to cool down a bit.