Chocolate dough for yeast pastries

Ingredients for 1 servings:

• 600 g flour
• 1 ½ tbsp cocoa powder
• 125 g sugar, possibly flavored with vanilla
• 1 pinch of salt
• 1 cube of yeast
• 75 g butter, melted
• e.g. cocoa or chocolate milk, lukewarm, approx. 150 – 200 ml

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Basic recipe

Mix the flour, cocoa powder, sugar (except for one teaspoon) and salt in the TM. Crumble the yeast into a bowl and dissolve it with a little warm chocolate milk and 1 teaspoon of sugar. Cover and let it rise until it has noticeably increased in volume, then add it to the flour in the mixing bowl. Close the bowl and set the TM to speed 1.5 – 2 so that everything can mix together. Add the melted butter and lukewarm chocolate milk until the dough forms an elastic and no longer sticky mass. Then let the TM run for approx. 5 minutes on the dough setting. The dough should pull away from the sides of the bowl. Remove the dough from the bowl, cover and let it rest until it has noticeably increased in volume. This dough can be used to make any yeast baked goods you like, e.g. E.g. steamed dumplings, oven-baked noodles, snail noodles, filled yeast plaited bread, “Fasnachtskiechle” (Berlin doughnuts), etc. Note: Since I always put scraped vanilla pods in the container with the sugar, I always have flavored sugar for baking.