Chocolate Swirls from Glass
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 grams flour
- 250 ml milk, lukewarm
- 1 tablespoon sugar
- 1 cube yeast
- 100 g mararine
- 100 g suar
- 300 g chocolate (whole milk)
- 300 g almond (s), round
- 50 ml milk
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Mix the 250 ml milk and the tablespoon of sugar, then crumble in the yeast.
- Mix the flour with the sugar and the soft margarine in a bowl and add the yeast solution. Mix everything into a smooth dough. This should not be too fluid, but rather elastic. Cover and let the dough rise for about 45 minutes until it has doubled its volume.
- For the filling, slowly melt the chocolate together with the milk in a saucepan. Add the almonds and pepper. The filling should have the consistency of a nougat cream that is also commercially available.
- Cover the work surface with a sufficiently large piece of baking paper and lightly flour it. Roll the dough into thirds into a third on the baking paper or shape into a rectangle with your hands. It should not be thicker than half a centimeter and the height of two mason jars.
- Now distribute a third of the filling on the dough and then slowly and carefully shape it into a roll by lifting the baking paper from one side.
- Then halve this roll and put one piece at a time in a greased mason jar. The role coincides a bit.
- Do the same with the remaining two thirds of the dough and the filling.
- Place the jars on the lowest rack in the oven and bake at approx. 180 ° C for 30 - 40 minutes. Apply the stick sample.
- Then take them out of the oven, close them with the soaked rubber rings, the lids and clips and let them cool down.
- For the filling you can of course use nuts or coconut flakes or chopped raisins instead of the almonds.
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