Chocolate breakfast rolls
Makes 8
Ingredients
1 cube of fresh yeast (42 g)
150 ml milk, lukewarm
500 g strong white flour
A pinch of salt
60 g sugar
2 tsp vanilla sugar
75 g softened butter
2 eggs
100 g chocolate drops
For glazing
Milk
Method
Dissolve the yeast in the lukewarm milk.
Then add to the flour, salt, sugar,
vanilla sugar, butter and eggs and
knead until you get a smooth dough.
Cover and prove in the oven for about
30 minutes using Conventional heat at
35 °C.
Knead the chocolate drops into the
dough and form into 8 rolls. Place on a
baking tray or a perforated baking tray.
Cover, place in the oven and prove for
a further 15-20 minutes using
Conventional heat at 35 °C.
Brush with milk.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
2
Temperature 150–160 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
Duration 25–35 minutes
Recipes
128
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