Put flour, sugar, salt, yeast and lemon zest into a large stand mixer bowl and mix together. Melt the butter in a small saucepan over medium heat and add the milk, remove from heat and mix together. Add the milk mixture and egg to the flour mixture, gradually, and knead to form smooth elastic dough until the dough is smooth and elastic (10-15 minutes). Transfer the dough into an oiled bowl, cover with clingfilm and allow to rise for about an hour, or until doubled in size.

In a small saucepan melt butter and dark chocolate, mix in sugar and cocoa powder, stir well and let cool until thickened to a spreadable consistency.

Turn the dough out onto a lightly floured surface. Roll out the dough to a 40 x 60 cm/16 x 23-inch rectangle. Using a spatula, spread the chocolate mixture evenly over the rolled-out dough. Fold the dough from the bottom 2/3 inwards lengthways and again from the top down. Using a knife or pizza cutter, cut widthways strips of 2-2.5cm. Take one strip and carefully twist it a few times, then curl into a ‘knot’, ensuring both ends are tucked in or under so they do not spring open during baking, you can watch this tutorial for making the buns.

Put each bun onto a baking paper-lined tray, leaving 4 cm/1.5 inch of space between each bun. Leave to rise under a kitchen cloth for 30-45 minutes until risen and puffy. Preheat the oven to 190°C /375°F. Brush each bun lightly with beaten egg and place in the oven, bake for 10-15 minutes or until golden brown.

While backing mix sugar and boiled water until sugar completely dissolves and you get a thick syrup.

Remove buns from the oven and brush the warm buns lightly with syrup then decorate with the crushed almonds. Store in a sealed container for up to three days.