Pour flour into a bowl, add the sifted cocoa, mix well. Soft butter put in flour mixture and rub with your fingers until the bear - the mixture becomes a little crumb. If using yeast, which needs dissolve in liquid - dissolve in slightly warmed milk, if there is no need that - put it into the flour mixture and stir. In the dry mixture is well made and there are poured warm milk (with or without yeast), lightly beaten egg and sugar. Mix well and kneaded dough, which interfere 1-2 minutes, if too sticky add a little more flour. The dough is left to rise in a warm place for about an hour or until doubled in volume. The risen dough out and knead 5 minutes - to become soft and elastic. Then put chocolate pieces and kneaded again until evenly distributed - should not interfere too long to not melt the chocolate. Divide into 8 equal balls slightly flattened. Arrange in a baking dish size 20h27 cm and leave to rise for 30 minutes - should not rise for many, only slightly puffed. Traditionally decorated with a cross on each roll. For the purpose of flour and a little water is made thick slurries, put it in a bag or Posh cut angle and extruded crosses on slightly leavened bread. Bake in a preheated 180C oven for 20th minutes - while tapping sound hollow. While baking, prepare glaze - sugar and water is put to boil in saucepan and stir for 2-3 minutes or until the sugar dissolves. Ready warm rolls are coated with a brush with warm glaze. Serve hot (if you warm in the oven) with butter. * 1 cup = 250 ml