Ingredients for 2 croutons:
500 g of wheat flour
15 g fresh yeast
0.5 cups of sugar
1 cup warm milk
75 grams of butter at room temperature
0.5 tsp. salt
1 egg
Filling:
chocolate paste
Preparation:
In the mixer bowl, combine the sifted flour, yeast, and sugar to mix.
Add the egg, mix the milk well for 5 minutes.
Add salt and butter and knead another 4 minutes until smooth.
Roll into a bowl, put in a bowl, cover with a film and leave in a warm place for an hour.
Or until the dough increases in two.
Also after kneading the dough can be put in the refrigerator for the night.
Preheat the oven to 180 degrees.
Forming and baking:
Divide the dough into 2 parts.
Each roll out into a rectangle 0.5 cm thick.
Lubricate the filling and tightly roll into a roll.
Cut the roll into length (the "filling" will be opened).
Twist in a tourniquet starting from the middle, to form a wreath, having fastened the ends.
Lay each crunch on a baking sheet covered with baking paper.
Leave to be approached by covering with a towel (the volume should be doubled).
Lubricate the yolk + a little milk
Bake for 35-40 minutes.
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