Chocolate Buchteln

Warm 250 ml of milk to lukewarm and dissolve the yeast completely in it.

Put the flour, salt, sugar, vanilla sugar, 100 g butter, the egg and the yeast-milk into a bowl and knead into a smooth, elastic yeast dough.

Cover the dough and let it rise in a warm place for about 30 minutes, until it has visibly increased in size.

Chop the milk chocolate and briefly knead it into the yeast dough until evenly distributed.

Form the dough into a log, divide into 12 equal pieces and shape each piece into a smooth ball.

Grease a baking dish and lightly dust with flour. Place the dough balls inside, cover and let rise again for about 30 minutes.

Preheat the oven to 175 °C fan (alternatively 200 °C top/bottom heat).

Warm 100 ml milk with 25 g butter until the butter has melted, and pour the mixture evenly over the Buchteln.

Bake the Buchteln in the preheated oven for about 30 minutes until golden brown.

Remove the chocolate Buchteln from the oven, let cool briefly, dust with powdered sugar and serve best warm with vanilla sauce.