Wuchtel with chocolate filling

Ingredients for 1 servings:

• 500 g flour
• 300 ml milk
• 1 cube of fresh yeast
• 3 tbsp sugar
• 8 tbsp oil
• 3 tbsp baking cocoa
• 5 tbsp sugar
• Oil for the casserole dish

Instructions

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

from a 24 x 34 cm baking dish, approx. 24 sausages

First, preheat the oven to 50°C (top/bottom heat). Warm the milk, but do not let it get too hot. Dissolve the yeast in the warm milk. Put the flour in a heatproof bowl and make a well in the center. Add the sugar and oil, and gradually knead the yeast milk into the dough. The dough should pull away from the bowl and not stick. Let the yeast dough rise in the warm oven for 30 minutes. In the meantime, mix the cocoa powder with the sugar, about a small cereal bowl full. Briefly knead the yeast dough again on a chopping board and form into equal-sized balls. You will make about 24 balls. Roll the yeast balls to the size of your palm, fill them with a heaped teaspoon of cocoa sugar, and seal tightly. Place the filled dough balls in an oiled 24 x 34 cm baking dish. Brush the dough balls with oil and let them rise in the oven for another 30 minutes. Then preheat the oven to 150°C – 180°C (top/bottom heat) and bake the gnocchi for about 30 minutes. If the gnocchi are starting to get too brown, cover them with aluminum foil or reduce the temperature slightly. Remove the gnocchi from the pan and let them cool. Enjoy!