CHOCOLATE ESPRESSO BABKA BUNS

Dough: Pour the warm milk into a large bowl. Add the sugar & sprinkle the yeast on top. Stir & allow to sit for 3-5 mins, until frothy. Once bubbly, add the butter, egg, honey & vanilla. Whisk. Then, add the flour & salt. Knead w/ the dough hook or your hands until the dough is a very soft & sticky ball, ~5-7 mins. Place into a lightly oiled bowl. Cover & rise in a warm environment for about 2 hrs, or until doubled. Once ready, make the filling. Melt the chocolate & butter in the microwave at 30-sec intervals, stirring in between each. Add the rest of the ingredients; mix until a paste forms. Grease a 9” pie dish or cake pan w/ butter. On a floured surface, roll the dough into a large rectangle ~8x14”. Spread & press the filling all over, leaving a 1/2” border. Starting at a long end, fold the dough like you are folding a letter. Cut into 7-8 equal pieces. With each slice, cut 3 slices lengthwise, leaving ~1/2” of one end attached. Braid the 3 strips. Then, fold & pinch/ press the two ends together so the bun comes together like a ball. Repeat. Place buns into the prepared pan. Cover & proof in a warm environment for 45 mins, until puffy. Preheat the oven to 350F. Once proofed, brush the buns w/ the egg wash. Bake at 350F for 20-25 mins, until golden brown. Remove the buns from the oven & allow to rest for at least 10 mins. Drizzle w/ the glaze & serve warm. Enjoy!