How to cook
Warm up the milk very slightly and dissolve a tablespoon of sugar, a little flour and the yeast in it. Cover the resulting mixture with a towel and leave it to activate for 7-8 minutes.
In a bowl, sift the flour twice and make a well in it. Beat the egg with the sugar and the melted lard and pour it into the well, along with the activated yeast.
Knead a soft, elastic dough, by adding flour, if necessary, but don't overdo it, so that it remains airy and delicate, not hard. Leave it to rise for 1 hour, or until it has doubled in size.
Roll out the risen dough into a not very thin crust and spread it with butter. Cut circles with a diameter of 10 cm and fill them with chocolate spread. Then you can close them tightly, by folding up and make a round bun, or you can roll it into a snail.
The ready-made buns are left to rise again and swell up.
Heat a deep non-stick pan over low to medium heat and place the breakfast buns inside, spaced apart. Cover them with a lid and reduce the heat by one or two degrees and leave them like this for 8-10 minutes. After they have baked on one side, carefully turn them over on the other side for the same amount of time without pressing them, so they don't flatten. Cover them immediately.
Once they have aquired an appetizing color on both sides, turn the breakfast buns once more for a minute or two to finish off baking.
After removing them from the pan, immediately spread each one with honey for extra sweetness and shine.
Consume them warm or chilled. These breakfast buns are a feast for the senses and the perfect start to the day!
Enjoy! The chocolate breakfast buns are ready.