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Kinderriegel Rezept zum Nachmachen
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Aperitif carrots filled with a salmon filling
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Temper couverture and chocolate correctly
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Mould your own chocolate Easter bunnies
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Chocolate rolls - the recipe for Sunday morning

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1 Comment
★★★★★ (5.0)
 

Chocolate rolls - a breakfast treat

Everyone loves chocolate buns. Fluffy, soft and fresh from the oven, this sweet temptation is the best way to start the day. Whether during the week before work or cosily at the breakfast table on a Sunday. This delicate yeast pastry is a must. So that you can make them yourself in future, we are sharing our favourite Schoggibrötli recipe with you. The recipe is really quite simple and is ideal for making at home. Make sure you try it out and treat yourself and your loved ones.


As always, you can download the recipe at the end of this article.

Most important key data

Quantity: 15 pieces

Baking time: approx. 18 minutes

Difficulty level: Easy

Shelf life: 3 days

Yeast dough

White flour500 g
Butter | cold75 g
Salt10 g
Whole milk250 g
Baking malt5 g
Granulated sugar40 g
Yeast | fresh35 g
Whole egg | beaten egg50 g
Chocolate drops | bakeproof130 g

Making the yeast dough

Place the white flour, butter and salt in a large bowl and rub the pieces of butter between your hands until you only have small crumbs.

Now add the other ingredients and mix everything in the bowl until you have a dough.

Transfer the dough mixture to your work surface and knead it into a soft, smooth dough. It is best to do a window test (take a small amount of dough and pull it apart between your fingers. If the dough is wafer-thin without tearing, it has been kneaded sufficiently).

Put it back into the bowl, cover it with a proofing cloth or dough plastic and leave the dough to rest at room temperature for 20 to 30 minutes.

Making the chocolate rolls

Add the chocolate drops to the yeast dough. You can decide for yourself whether you prefer to use dark or milk chocolate drops. Then leave the dough to rest again for approx. 20 to 30 minutes, covered with a pastry bag.

Divide the dough into pieces weighing approx. 70 g. Now roll these pieces of dough into small balls. Really try to make the rolls as small as possible.

Cover them with dough plastic and leave the buns to rise at room temperature for approx. 20 to 30 minutes.

Now brush the risen buns twice with egg spread (mix 1 egg + 1 egg yolk and 1 pinch of salt & sugar) and then bake the buns in a preheated oven at 170 ºC for 15 to 18 minutes.

Storage & shelf life

The rolls taste best on the day they are made. They keep for up to three days in airtight packaging, after which they become drier and drier.

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Posted in: Bread and rolls, Cooking, Breakfast, Sweet recipes, Cakes and pastries, Sweet pastry

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Comments

  • Einfach traumhaft lecker
    By: Karina On 2025-02-17
    Rating:
    ★★★★★ (5.0)

    Diese Schokobrötchen sind einfach ein Traum! Der Teig ist wunderbar fluffig. Ich liebe es, sie frisch aus dem Ofen zu geniessen.

    Replied by: Rebecca Odermatt On 2025-02-21 Hallo Karina

    Vielen lieben Dank für Deine Rückmeldung, dies freut uns sehr :-)

    Ganz liebe Grüsse Rebecca

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