Summary

Ingredients

• 200 g milk
• 100 g butter, soft
• 21 g yeast, fresh
• 80 g suar
• 1 egg (s), size M
• 1 pinch (s) salt
• 500 g flour, type 405
• 100 g chocolate, tart or whole milk, rouhly chopped

For painting:

• some condensed milk

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Instructions

1. Heat the milk and butter in a high saucepan to approx. 37 °. Add the yeast, sugar and egg and mix briefly with the hand blender. Briefly mix the remaining ingredients, except for the chocolate, in the food processor. Add the chocolate and work it into a smooth dough with the spiral mixer for approx. 7 minutes. Let rise well covered for 30 minutes.
2. Now divide the dough into 14 equal parts. Round the pieces and place them on a baking sheet lined with baking paper with the end facing down. Let rise for 40 minutes. In the meantime, preheat the oven to 220 ° O / U. When the cooking time is over, brush the dough pieces with condensed milk, place the tray in the oven and bake until golden brown for 15 minutes.
3. Important:
4. The milk-butter mixture should no longer be warm to a maximum of 37 ° -38 °, otherwise the yeast will die and the dough pieces will not rise.
5. Incidentally, the dough turns brown during kneading, as part of the chocolate dissolves at the lukewarm temperature. This is intentional and gives the sachet its chocolaty aroma after baking.