Succulent rolls for a snack or for small appetites. Once you understand the technique, you can endlessly adapt this recipe according to your tastes and desires (salty or sweet).

* Ingredients :

° milk 225 ml
° butter at room temperature 75 g
° butter at room temperature (2) 1 tbsp. soup
° fresh yeast 35 g
° egg yolks 2
° flour 500 g
° flour (2) 1 tbsp. soup
° chocolate chips 100 g
° sugar 50 g
° salt 1 pinch

* Preperation :

Beforehand (less than 60 min.)
(15 min + 30 min rest)
- Heat the milk in a pan and crumble the yeast. Mix to it is totally dissolved.
- Pour 500 g of flour into a bowl and form a well. Distribute the salt on the sides and pour the diluted yeast into the well. Add the sugar, 75 g of butter
hazelnuts and 1 egg yolk.
- Knead the mixture with your hands for ± 10 min until a homogeneous dough is obtained. Form a ball and cover the bowl with a kitchen towel. Leave to stand for 30 minutes at room temperature.
Preparation (10 min + 40 min rest + 40 to 45 min in the oven + cooling time)
Preheat the oven to 200 ° C.
Butter a rectangular cake tin with 1 tbsp. butter and sprinkle with 1 tbsp. tablespoons of flour.
Knead the dough for 2 minutes and incorporate the chocolate drops. Mix it well and lower it in him
giving a rectangular shape. Let stand again for 40 minutes.
Meanwhile, whisk the remaining egg yolk with 1 tbsp. tablespoon of water.
Place the dough in the mold and coat the surface with beaten egg yolk. Place in the oven for 40 to 45 minutes. Let cool.
Turn out the bread and let it cool completely on a wire rack.