Ingredients:
1/3 cup butter
1 cup milk
1 packet (US) yeast or 25 grams fresh yeast
2 Tbsp. vanilla sugar or vanilla extract
1 pinch of salt
½ cup cocoa
2-3/4 cups flour
1/3 cup sugar
egg for glaze (optional)

Filling:
200 grams (7 oz.) almond paste
75 grams (2-3 oz.) dark chocolate
½ cup strong coffee, cold

Chocolate cream:
1½ cups heavy cream
2 Tbsp. cocoa
2 Tbsp. confectioner's sugar

Melt butter, add milk, and heat to lukewarm for fresh yeast (somewhat hotter for dry). Pour liquid over yeast in a large mixing bowl and stir until yeast dissolves.

Mix vanilla sugar, salt, cocoa, and flour and stir into liquid mixture (if using liquid vanilla extract, add it to the yeast with the other liquids). Add the sugar and work the mixture into a dough (it will be fairly sticky).

Knead dough thoroughly, either 5 minute with dough hooks or 10 minutes by hand. Cover dough and let rise in a warm place at least 45 minutes.

Punch down dough and divide it into 12 pieces. Roll pieces into round buns and lay them on a greased or parchment-covered baking sheet. Cover and let rise in a warm place at least 30 minutes.

Heat oven to 200°C (425°F).

If desired, brush lightly-beaten egg over buns and bake in the middle of the oven 10-12 minutes. Let cool.

Coarsely grate the almond paste and finely chop the chocolate.

Cut a "lid" off of each of the buns, scoop out some of the inside and mix it with the almond paste and chocolate. Add the coffee and stir it all into a thick mixture. Fill the buns with approximately a couple of tablespoons each of the mixture.

Whip the cream together with the cocoa and confectioner's sugar. Pipe or spoon cream on top of the almond-paste mixture in every bun, and put the tops back on. Sift cocoa powder over buns, if desired.

Enjoy!