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Chocolate breakfast rolls
Preparation time: 100–110 minutes
Makes 8
Dough ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
500 g strong white flour
A pinch of salt
60 g caster sugar
2 tsp vanilla sugar
75 g butter
2 eggs
100 g chocolate drops
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in the lukewarm milk.
Then add to the flour, salt, caster sugar,
vanilla sugar, butter and eggs and
knead until you get 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)
Number/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
87
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