1

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

2

Dough: Mix together the flour, cocoa powder, salt and sugar and make a well in the middle. Mix the yeast and milk together and pour into the well. Knead the scalded grain in lightly. Add the butter and knead lightly to make a smooth dough. Let rise at room temperature, occasionally pressing the dough down.

3

Using a little flour, roll the dough into approx 8 x 22 cm ovals. Cut each piece of dough lengthwise with a pastry wheel at a distance of about 1 cm, 8-10 times, so that it stays together on one side. Then lift each piece of dough, twist it several times, so that the strips of dough swirl and then gather as a ring. Place on a parchment-lined baking sheet. Let the dough rise again briefly, then sprinkle with sugar.

4

Baking: bake the swirls in the middle of an oven preheated to 200 °C for about 15-20 minutes. Take out of the oven, let cool slightly, then sprinkle with chocolate chips. Enjoy lukewarm or fully cooled.

Source:

IG Dinkel, Judith Gmür-Stalder