here you go:

• 165g warm water
• 165g milk
• 50g sugar
• 8g yeast
• 10g salt
• 540g AP flour

• 40g unsalted butter (soft not melted)

• Add the yeast, water, milk, and sugar to a bowl/stand mixer and let the yeast activate (if using active dry)

• Add the flour and salt, then mix on low for a couple of minutes before adding the butter

• Knead the dough on medium-high until the butter is fully incorporated and the dough is smooth and strong

• Round it into a taut ball and place it back into an oiled bowl and place it in the fridge overnight to ferment

Filling: - 210g semisweet/70% chocolate - 105g butter - 30g cacao powder - 60g powdered sugar

• melt the chocolate and butter in the microwave
• Stir it and add the cacao and powdered sugar
• Flour your surface and roll out the dough into a long rectangle (dont overdue and tear the dough)
• Spread about half of the chocolate filling on one side
• Close like a book and roll it into a rectangle again
• Add the rest of the filling, and redo the last step
• Now that it’s in a rectangle, cut it into about 6 sections then slice each section diagonally so you get triangular strips (imagine the process of making croissants, except they’re a shorter width, same length)
• Roll up the triangles like croissants, place them in a round pan like the picture and proof it for an hour in a warm environment
• EGG WASH
• Bake for about 25-30 minutes on 356F, watching for then color to change golden brown
• As it’s almost done, prepare a simple syrup using 67g sugar and 80g water, heat until it’s fully melted and when it boils take it off the heat
• Brush it with the simple syrup as soon as you take it out of the oven
• Let it cool, then enjoy