In a large bowl or the bowl of a stand mixer, add warmed milk, melted butter and castor sugar. Add yeast and allow to stand for 5 minutes without mixing.
Add the egg, salt and half of the flour and stir in using a dough hook attachment or by hand.
Add the remaining flour and continue mixing until the dough forms a smooth ball, approximately 6-7 minutes.
Lightly grease a large bowl. Transfer the dough into the greased bowl, cover and leave in a warm place for 3 hours or until the dough has doubled in size.
Line a 24cm cake tin or baking dish with baking paper. Set aside.
Roll out the dough to a rectangle approximately 30cm long, 17cm wide and 2cm thick. Cut lengthways into 8 strips, approximately 3cm wide.
Spread a thin layer of chocolate over each strip.
Carefully roll up the strip to form a spiral. Place the roll into the prepared tin or baking dish, spiral facing upwards. Repeat with all remaining dough. Pack the spirals neatly into the tin, leaving 3-4 centimetres between each scroll. Sprinkle any excess chocolate over the top. Cover tin with cling wrap and refrigerate overnight.
Remove the buns from the refrigerator and place somewhere warm for 2 hours.
Preheat oven to 200°C.
Bake for 20-25 minutes or until dark golden in colour.
Sprinkle with finely sifted icing sugar to serve. Best eaten warm or on the same day.