Chocolate Stuffed Bunny Buns

In a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy.
To a mixer with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, which should be after approximately 25 minutes of kneading.
Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.
Line a large baking tray with parchment paper and dust it with flour. Set aside. Once the dough is doubled in size, transfer it to a well floured surface. Divide the dough into 8 equal parts.
Take each piece and divide into two, 2/3 and 1/3. Take the 1/3 of the dough and divide in half to make the ears for the bunny. Place the ears together on the baking sheet. Flatten the largest part of the dough (2/3) and add a heaped tablespoon of chocolate spread. Pinch the dough together and roll into a bun. Place the filled bun on top of the ears.
Leave a good amount of space between each bunny. Cover and let rise for another 30 minutes. Preheat the oven to 180°C or 350°F while the buns are rising.
Brush the buns with some milk and bake them for about 20 minutes, until golden.
Let the buns cool. To a small piping bag, add some melted chocolate or chocolate spread. Draw on each bun two easy and a X for the mouth.