for 8 pieces

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

Buttons

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

To bake

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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