For The Dough:

In a large bowl , mix together milk, sugar and yeast.

Mix together milk and vinegar and set aside until it curdles.

Add this to the yeast mixture along with slat and flour.

Mix to form a slightly sticky dough.

Add butter and knead to incorporate into the dough.

Turn it on the counter and knead for 10 minutes until soft, smooth and elastic.

Oil a bowl, place the dough inside and coat the top of dough with oil.

Cover with cling wrap and set it aside until it doubles. It may take 60-75 minutes depending upon the weather.

 

For The Filling:

Take cold grated chocolate/ choco chips in a mixer.

Add brown sugar and a pinch of salt.

Run the mixture until the chocolate is crumbly.

Set aside.

For The Streusel Topping:

Mix together flour, butter and sugar.

It will be a crumbly dough.

Set aside.

 

Assembling and baking:

When the dough is double in volume, remove it from the bow, press it to remove air.

Roll it into a thin rectangle.

Apply butter reserved for filling on the rolled out dough.

Spread the chocolate crumbs on the butter layer evenly.

Roll it into a tight log.

Cut the roll into 12 equal pieces.

Generously butter a muffin pan.

Place the slices in the moulds.

Cover with cling wrap and allow it to double for 30 minutes.

Meanwhile preheat oven to 180°C.

Remove cling wrap from the muffin pan.

Divide the streusal topping into 12 equal portions.

Brush the top of the slices with milk and spread the streusel mixture on top of the slices.

Bake the muffins for 15- 20 minutes or until the top is nicely golden in colour.

Remove from oven and allow the temperature to drop.

Serve them warm or at room temperature.