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FOR THE FLOUR PASTE CROSS:
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In a bowl, mix cocoa powder, flour and granulated sugar. Add water and mix until you reach a smooth consistency
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FOR THE GLAZE:
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In a small saucepan, heat granulated sugar and water. Stir well until sugar dissolves and let it boils for about 2 minutes.
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FOR THE BUNS:
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In a small saucepan, over low heat, melt butter and chocolate chips. Stir in milk. Let it cool until lukewarm.
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Lightly beat the egg with vanilla extract. In a large bowl, whisk and sift all-purpose flour, whole-wheat flour, cocoa powder, instant dry yeast, light brown sugar and salt together.
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Combine the wet ingredients with the dry. Stir in the chocolate chips. Knead about 10 minutes until you have a smooth, elastic dough. Transfer to a lightly greased bowl Cover with a towel or plastic wrap and let it rise in a warm place for one hour or until it doubles in size.
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Line 2 baking sheets with parchment paper. On a lightly floured surface, punch the dough down and knead it one more time. Divide the dough in 16 even pieces. Roll each piece into a ball and place a chocolate piece in the center while shaping it. Place buns evenly on prepared baking sheets. Cover with oiled plastic wrap and let rise until doubled, about 30 minutes.
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Preheat oven to 400u00b0F (200u00b0C). Using a piping bag with a small nozzle, pipe a cross on each bun. Bake in the preheated oven for 20 minutes. While still very hot, brush glaze over the buns. I did it twice.
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Transfer to a wire rack and let them cool. Eat them while still warm or at room temperature!
