Two-tone yeast rolls filled with jam and nutella,

ingrediencie

Cesto

800 g plain flour 150 g granulated sugar 250 g softened butter 4 dl milk 1 KL salt 42 g yeast 3 tbsp cocoa 2 dl oil

Filling

plum leucor or other Nutella

Filling

plum leucor or other Nutellah3 class=”title-red-small”>For the spread

1 egg a piece of butter

progress in the video above

A delicious light sweet pastry with a rich filling Similar in taste and dough to Christmas cake and suitable for breakfast, a snack, or just for coffee.

1.

From the above ingredients, make a semi-soft dough and divide it into 2 parts in two bowls. Leave one of the doughs white like this, just shape it into a loaf and dust with flour. Work the cocoa mixed with the oil into the other dough. Adjust the dough a little to form a loaf. Cover the doughs and leave to rise for 45 minutes.

2.

Roll out the risen white dough into a large circle. Place the cocoa dough on top and stretch it to the same size circle. If you want you can also roll it out, I stretch it It’s very easy, if you want to see the whole progress in the video.

3.

Cut the hot circle into 8 triangles and fill with any jam and nutella. You can also put any other filling, totally according to your taste. Finally, twist the triangles into a roll and place them on a baking tray lined with parchment paper. Let the rolls rest like this until the oven is heated through. When the oven has warmed up, brush the rolls with egg and bake at 190°C for about 25 minutes. To be sure, keep track of this.

4.

After removing the rolls from the oven, brush them with a knob of butter and let them cool down. You can also sprinkle the rolls with icing sugar before serving.

5.

The rolls are amazing, the dough is light and very tasty in itself. There is really enough filling in the pastry so you don’t have to spread it separately They are not only suitable for breakfast, but also for a snack, picnic or even a trip. Actually, these super rolls taste absolutely everywhere!!! I wish you a good taste!

6.

You can find more of my recipes on my blog: cesminazuenal.blogspot.com