Chocolate buttons

Chocolate buttons

Total: 3 hr 15 Min. | Active: 25 Min.
Nutritional value / piece: 380 kcal
, Fat: 15 g
, Carbohydrate: 51 g
, Protein: 9 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

350 g zopf flour
1 tsp salt
3 tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
40 g butter, cut into pieces
1 ½ dl milk
1 egg


a little white flour
50 g butter, soft
200 g chocolate (e.g. chocolate Easter bunny), finely chopped

To bake

a little icing sugar
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How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.


Divide the dough in half. On a lightly floured surface, roll out the dough into two rectangles (each approx. 65 x 20 cm). Cut both rectangles in half lengthwise, spread the butter over the pieces of dough, sprinkle each with approx. ¼ of the chocolate. Starting from the long edge, roll up the pieces of dough. Cut the rolls in half crosswise, then lengthwise. Twist 2 strands of each in a spiral fashion and shape into buttons. Place all eight buttons on a baking tray lined with baking paper, cover and leave to rise for a further 30 mins.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and allow to cool. Dust with icing sugar.

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