Chocolate Roll

For the chocolate roll, put flour and salt and powdered sugar in a mixing bowl. Melt butter in the microwave. Pour cold milk on the melted butter, then the temperature is perfect.

Pour yeast into the butter/milk and mix everything with the eggs and add to the flour. Slowly mix a dough, at the end beat the dough on the highest speed until it comes off the edge of the bowl.

Dust the dough with flour and let it rise for about 1 hour. Then roll out the dough into a roughly rectangular shape, brush with egg white and sprinkle with the mixed filling.

Form a roll and place on baking paper on a baking tray. Brush the roll with remaining egg white and sprinkle with hail sugar if desired.

Bake slowly at 170 degrees (about 40 minutes). Then do the stick test.

Preparation Tip:

If the yeast is fresh, it should succeed perfectly even without steam. The chocolate roll can also be made with brittle, pistachios, etc..

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