Delfina's chocolate cones

Ingredients for 1 servings:

• 200 g milk
• 100 g butter, soft
• 21 g yeast, fresh
• 80 g sugar
• 1 egg(s), size M
• 1 pinch of salt
• 500 g flour, type 405
• 100 g chocolate, dark or milk chocolate, roughly chopped
• some condensed milk

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

makes 14 pieces

Heat the milk and butter in a tall saucepan to approximately 37°C. Add the yeast, sugar, and egg, and mix briefly with a hand blender. Briefly mix the remaining ingredients, except the chocolate, in a food processor. Add the chocolate and knead with a spiral mixer for approximately 7 minutes until you have a smooth dough. Cover and let rise for 30 minutes. Divide the dough into 14 equal pieces. Shape into rounds and place seam-down on a baking sheet lined with baking paper. Let rise for 40 minutes. In the meantime, preheat the oven to 220°C (top/bottom). Once the proving time is over, brush the dough pieces with condensed milk, place the sheet in the oven, and bake for 15 minutes until golden brown. Important: The milk-butter mixture should not exceed 37°C (97°F-100°F), otherwise the yeast will die and the dough pieces will not rise. The dough turns brown during kneading, as some of the chocolate dissolves at the lukewarm temperature. This is intentional and gives the cake its chocolatey aroma after baking.