Summary

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

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Instructions

1. Mix the 250 ml milk and the tablespoon of sugar, then crumble in the yeast.
2. 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.
3. 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.
4. 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.
5. 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.
6. Then halve this roll and put one piece at a time in a greased mason jar. The role coincides a bit.
7. Do the same with the remaining two thirds of the dough and the filling.
8. Place the jars on the lowest rack in the oven and bake at approx. 180 ° C for 30 - 40 minutes. Apply the stick sample.
9. Then take them out of the oven, close them with the soaked rubber rings, the lids and clips and let them cool down.
10. For the filling you can of course use nuts or coconut flakes or chopped raisins instead of the almonds.