If we use instant yeast, dissolve the yeast in part of the milk previously heated.
Add the sugar, flour, pinch of salt and the baking powder.
Add the milk and the egg and start kneading.
We must knead until we have a nice dough that doesn't stick to our hands.
Leave the dough rise for 1 hour.
We prepare the filling mixing almond flour (I did it myself with the kitchen robot), confectioners sugar and butter.
Extend the dough with a rolling-pin forming a rectangle.
Extend the filling over the extended dough and bend the dough by the middle covering the filling.
With a sharp knife we split the filled dough in stripes. Then form the buns like we are knotting the stripes. Don't worry if some filling gets out of the buns; it will be caramelized and delightful.
Put the buns over the oven tray and let them rest for an hour. Then brush them with the whisked egg and decorate them with almond slices.
Preheat the oven to 356ª Fahrenheit (180º Celsius).
Bake the chocolate rolls for 25-30 minutes 356º Fahrenheit (180ºCelsius) until they brown. It will depend on your oven.
Cover your buns with some confectioners sugar and enjoy!