Chocolate Breakfast Rolls - Miele H 6000 Recipe Book

Chocolate breakfast rolls

Preparation time: 100–110 minutes
Makes 8
Pastry ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
500 g plain flour
A pinch of salt
60 g sugar
8 g vanilla sugar
75 g butter
2 eggs
100 g plain chocolate drops
To glaze:
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into the lukewarm
milk and stir until it dissolves. Then add
to the flour, salt, caster sugar, vanilla
sugar, butter and eggs and knead into a
smooth dough. Cover and prove in the
oven for 25–35 minutes using
Conventional Heat at 35 °C.
Add the chocolate and knead briefly
into the dough. Form into 8 rolls and
place on a baking tray or a Gourmet
perforated baking tray. Cover and place
in the oven to prove for a further 15–
20 minutes using Conventional Heat at
35 °C.
Brush with milk and bake until golden
brown.
Recommended settings
Oven function: Moisture Plus
Temperature: 150–160 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 4
minutes
2nd burst of steam: Release after 15
minutes
Duration: 25–30 minutes
Baking
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