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Chocolate breakfast rolls
Makes 8 rolls
Ingredients:
40 g fresh yeast
150 ml lukewarm milk
500 g strong white bread flour
A pinch of salt
60 g sugar
3 tsp vanilla sugar
75 g soft butter
2 eggs
100 g plain chocolate drops
To glaze:
Milk
For the steam: Approx. 150 ml water
Method:
1. Stir the yeast into the milk until it
dissolves. Add to the flour with the
sugar, salt, vanilla sugar, butter and
eggs and knead. Put the dough in the
oven at 35 °C on Conventional heat for
30 minutes to rise.
2. Add the chocolate drops and knead
into the dough. Form into 8 rolls. Place
in the oven at 35 °C on Conventional
heat for a further 15-20 minutes.
3. Brush the rolls with milk. Cut a cross
into the top of each roll and bake until
golden.
Settings:
Function: Moisture plus d
Temperature: 150–170 °C
Shelf level: 2
Baking duration: 30–40 minutes
Bursts of steam: 2
Add the steam:
After 7 minutes
After a further 10 minutes
Recipes
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