1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: Mix together the flour, baking powder, sugar, vanilla sugar and salt and make a well in the mixture. Add the yeast, milk, yogurt, butter and egg. Add the scalded grain and knead briefly to form a moist, smooth dough. Place one half of the dough in another bowl, and lightly knead in the cocoa powder. Cover the dough and let rise at room temperature for 3-4 hours, pressing and folding it several times.

3

Forming: Using a little flour, roll out both doughs into a rectangle approx. 30 x 45 cm. Brush one sheet of dough with the melted butter and place the second sheet of dough on top. Cut the double-layered dough into 15 rectangles, each approx. 6 x 15 cm. Place 1 chocolate stick on each, roll up from the narrow side and place on the prepared baking sheet with the seal facing downwards. Cover and let rise again briefly at room temperature.

4

Baking: Bake the rolls for 15-20 minutes in the lower half of an oven preheated to 200 °C convention (180 °C convection). Briefly steam in the first part. After baking, remove the rolls and let cool on a cooling rack. Serve warm or cooled.

Source:

IG Dinkel, Judith Gmür-Stalder