chocolate swirl buns

INGREDIENTS

• Sometimes I will reread all 300+ comments weeks later and find a theme I’d missed when I only read them as they came in. In this case, I’ve noticed that a handful of people were finding that their buns were not puffy enough. I haven’t been able to retest
• 1/2 cup (120 ml) milk, preferably whole
• 1/4 cup (50 grams) plus a pinch of granulated sugar
• 1 1/2 teaspoons (5 grams) active dry yeast
• 1 large egg, brought to room temperature
• 2 cups (250 grams) all-purpose flour, plus more for work surface
• 1/2 teaspoon table salt
• 3 tablespoons (45 grams) unsalted butter, at room temperature, plus additional for bowl and muffin tins
• 3 tablespoons (45 grams) unsalted butter, at room temperature
• 1/4 cup (50 grams) granulated sugar
• 1/2 pound (225 grams) semisweet chocolate
• Pinch of salt
• 3/4 teaspoon ground cinnamon (optional)
• 1 egg
• 2 teaspoons (10 ml) heavy cream or milk