Yeast dough pockets with chocolate and nut filling

Ingredients for 1 servings:

• 500 g flour, smooth
• 400 ml milk, lukewarm
• 30 g fresh yeast
• 1 tsp sugar
• 1 tsp salt
• 200 g walnuts, ground
• 100 g brown sugar
• 50 g chocolate, grated
• 100 ml water
• 10 g butter
• some milk or beaten egg for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Makes about 30 very crispy and juicy dumplings

For the dough, mix all the ingredients together and knead into a dough. Cover and let rise in a warm place for about 30 minutes. In the meantime, for the filling, bring the nuts to a boil with the sugar and water. Remove from the heat and stir in the chocolate and butter. Let cool. Knead the dough again and roll it out, not too thinly. Using a ravioli maker (if you don’t have one you can simply use a glass), cut out rounds of the dough, place a teaspoon of filling onto each one and press down with the ravioli maker. Make sure the pockets are well sealed. Place the dumplings on a baking sheet lined with baking paper and brush with milk or egg. Bake in a preheated oven at 180°C for about 20 minutes.