For the mini shortcrust cocoa buns, prepare a shortcrust pastry from flour, butter, powdered sugar and yolks. Let the shortcrust dough rest for 1 hour.
Divide the dough into 2 parts and roll out thinly. Mix powdered sugar and cocoa powder and sprinkle on the shortcrust pastry with a sieve.
The dough should be completely covered. Roll up, brush with yolk milk and bake the cocoa buns until golden brown.