Fine chocolate rolls

Ingredients for 16 servings:

• ½ cube of fresh yeast
• 250 ml milk, lukewarm
• 500 g wheat flour
• 50 g butter, liquid
• 1 tbsp sugar
• 2 eggs
• 1 tsp salt
• 130 g dark chocolate
• 30 g butter, liquid
• Flour, for rolling out
• Fat, for the baking tray

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

For the dough, mix the yeast with the milk. Combine the flour, butter, sugar, eggs, and salt in a bowl. Pour in the yeast milk and knead everything into a yeast dough until it pulls away from the sides of the bowl. Cover and let rise for about 1-1.5 hours. Then knead the dough thoroughly and let rest for 10 minutes. For the filling, break the chocolate into about 16 equal pieces. Roll out the dough on a lightly floured surface to about 1cm thick. Then cut into strips about 5cm wide, and cut the strips into pieces about 10cm long. Brush one half of the dough pieces with a little melted butter, place the chocolate on the other half of the dough. Fold the buttered half over the dough to create a small 1cm border. Place the dough rolls next to each other on a greased baking sheet with the seam facing down, slightly overlapping. Cover and let rise for about 30 minutes. Preheat the oven to 225°C. Brush the rolls with the remaining butter and bake for about 15 minutes until golden brown.