Cherry and Chocolate Rose-shaped Buns

In a bowl, put dry yeast, sugar, and flour, mix. Add 2 chicken eggs, warmed milk, and zest from one lemon. Stir until smooth (you can use a mixer for this). Add 100g of room temperature butter to the dough in small portions, while kneading continuously. Knead the dough for a total of 10 minutes. Place the finished (soft and very elastic) dough in a greased bowl or a plastic bag and refrigerate for several hours (or preferably overnight). Divide the risen dough into 2 equal parts.

In a glass bowl, put the remaining 100g of butter and broken pieces of chocolate, melt in a water bath or microwave. Let it cool slightly.

Add 1 egg, cocoa powder, powdered sugar, and cognac to the chocolate-butter mixture. Mix thoroughly until smooth and shiny.

Roll out each part of the dough into a rectangle with a thickness of 0.5 cm.

Spread half of the chocolate cream on the dough and sprinkle with half of the amount of cherries. If using frozen cherries, there is no need to thaw them. And of course, the cherries should be pitted. Preheat the oven to 175 degrees. Roll the dough tightly into a roll and cut it crosswise with a sharp knife into approximately 10 pieces.

Repeat the same process with the second part of the dough, cream, and cherries. Arrange all the prepared pie-roses on a baking sheet (or a wide baking dish) in columns, keeping a small distance between them. Let them rise for 20-30 minutes, brush with beaten egg and bake for 35-40 minutes. Serve warm.