Put the fresh yeast into a half cup of lukewarm milk. Set it aside for five minutes until it gets foamy.
In the meantime, prepare the filling. Put butter, honey and cocoa powder into a medium bowl, whisk them together and leave the cream on the side ready to be spread.
After half an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of butter, cocoa and honey combo evenly on the top of the dough.
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the baking heights of the tin.
Leave it cool down a bit before serving.