Two-colored yeast rolls with chocolate center

Ingredients for 1 servings:

• 520 g flour
• 1 packet of dry yeast
• 1 pinch of salt
• 100 g sugar
• 1 packet of Bourbon vanilla sugar
• 200 ml milk
• 100 g yogurt
• 1 egg(s)
• 80 g butter, soft
• 2 tbsp baking cocoa
• 2 tbsp butter, liquid
• 2 tbsp water
• 1 bar of chocolate, of your choice, cut into bars
• a little milk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

simply delicious, approx. 12 rolls

For the yeast dough, mix the flour with sugar, salt, dried yeast, and vanilla sugar. Then add the milk, yogurt, softened to melted butter, and egg, and knead everything for several minutes until you have a smooth dough. Divide the dough in half. It should be as exactly halved as possible; I measured it. Add cocoa powder to one half and knead it in. Cover both doughs and let them rise in a warm place for about an hour. Then knead both doughs briefly again. Roll both out on a floured surface until perfectly even and rectangular. Brush the light dough with 2 tablespoons of water and 2 tablespoons of melted butter. Place the dark dough on top and press down lightly. Now divide the dough in half and cut each half into six strips. Place a bar of chocolate at each end of a strip and roll up from that side. Make sure the chocolate doesn’t stick out of the sides, as it burns easily, or you can easily burn yourself on the chocolate if you touch it while it’s still hot. Let the chocolate rolls rise for another 20 minutes. Brush the rolls with milk and bake in a preheated oven at 190°C (top/bottom heat) for 15 minutes. If they’re starting to get too brown, cover with aluminum foil. Remove the rolls from the baking sheet and let them cool on a wire rack. Dust with powdered sugar, if desired. The chocolate rolls taste best warm, when the chocolate inside is still melted!