Chocolate swirls from the glass

Ingredients for 1 servings:

• 600 g flour
• 250 ml milk, lukewarm
• 1 tbsp sugar
• 1 cube of yeast
• 100 g margarine
• 100 g sugar
• 300 g chocolate (milk)
• 300 g ground almonds
• 50 ml milk
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for 6 jars of 500 ml each

Mix the 250 ml of milk and the tablespoon of sugar, then crumble in the yeast. In a bowl, combine the flour, sugar, and soft margarine, then add the yeast mixture. Mix everything together to form a smooth dough. It should be elastic, not too runny. Cover the dough and let it rise for about 45 minutes, until it has doubled in size. For the filling, slowly melt the chocolate and milk in a saucepan. Add the almonds and pepper. The filling should have the consistency of a commercially available hazelnut spread. Cover the work surface with a sufficiently large piece of baking paper and lightly flour it. Divide the dough into thirds and roll it out on the baking paper, or form it into a rectangle with your hands. It should be no more than half a centimeter thick and the same height as two jars. Now spread one-third of the filling over the dough and then slowly and carefully shape it into a roll by lifting the baking paper from one side. Then cut the roll in half and place one piece into each greased jar. The roll will shrink slightly. Repeat with the remaining two thirds of the dough and the filling. Place the jars on the lowest rack in the oven and bake at approximately 180°C for 30-40 minutes. Use the toothpick test to check if the dough is cooked through. Then remove from the oven, seal with the soaked rubber bands, lids, and clamps, and let cool. For the filling, you can of course use nuts, coconut flakes, or finely chopped raisins instead of almonds.