Raw materials
Dough
20g yeast
1spoon sugar semolina
100ml of milk
80g butter
1egg pieces
250g smooth flour
Filling
butter
sugar semolina
cocoa
cinnamon
ground hazelnuts
Recipe preparation process
Let the quack rise. Mix the yeast with sugar and then with milk in a bowl. Leave for about 5 minutes in a warm place. In the meantime, wipe the egg butter in the bowl, add flour and quince. Knead in the robot with a hook or handwheel for 5 minutes until a smooth, non-sticky dough is produced. If the dough is too thin, add up to 35 grams of flour.
Dash the dough in a wipe with oil in a warm place for 1 hour. Meanwhile, prepare the refill. Dissolve the butter in the dish with sugar, add cocoa, cinnamon, and finally chop the chopped nuts. Let cool
Use a rectangle of 30 x 50 cm on the rolled wring. Coat it with chocolate filling and firmly roast from the longer side. Cut the roller lengthwise half and bang into the spiral to see an open cut with chocolate. Move the resulting polis into a rectangular form with baking paper. Allow to heat again for half an hour.
Bake in a oven heated to 190 ° C for about 30 minutes. Swing the baby on the grid and let it cool down.
