Dissolve the yeast in a little of the warm milk and leave to stand, 5 minutes for fresh yeast and 15 for dried yeast.

Place the flour in a bowl and toss in the salt and 3 tbsp (1 1/2 oz) 40 g sugar. Make a well in the centre, pour in the yeast and the remaining milk and add the egg. Mix everything to a dough and knead it on a floured board until it is smooth. Knead in the butter.

3 Place the dough it in a bowl, cover it with a cloth and leave in a warm place for 1 hour.

Preheat the oven to 400°F (200°C) gas 6.

Knead the dough on a floured board, divide it into sixteen pieces and roll each one into a rectangle about 4 x 6 inches (10 x 15 cm).

Break the chocolate into sixteen rectangles. Lay a piece of chocolate on one of the rolled pieces of dough. Fold over the ends of the dough and then the sides, to enclose the chocolate completely.

Place the finished parcel, with the joins of the dough underneath, on a floured baking sheet. Continue to make the rest of the buns in the same way.

Leave the buns to prove for 20 minutes.

Bake them for 15 minutes or until they are golden brown.

Cool them on a wire rack and eat them warm or cold.