Chocolate Breakfast Rolls - Miele H 6260 BP Operating And Installation Instructions

Recipes

Chocolate breakfast rolls

Preparation time: 100–110 minutes
8 rolls
Ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
500 g strong white flour
A pinch of salt
60 g sugar
2 tsp vanilla sugar
75 g softened 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, 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 the baking tray or the 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.
138
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 25–35 minutes