Chocolate buttons
Ingredients
for 8 pieces
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) |
a little | icing sugar |
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.
Buttons
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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