Ingredients:
- 400 gr flour
- 100 gr spelt flour
- 7 gr dry yeast
- 1 egg
- 250 ml milk (normal or vegan)
- 70 gr sugar
- 60 gr butter at room temperature
- A pinch of salt
- Chocolate and orange spread
In a big bowl, mix the flours and the yeast. Add the egg and incorporate it with a fork. Add the milk slowly and start kneading your dough. Add the sugar and the salt and keep kneading. When all the dry ingredients are incorporated, add the butter a few pieces at the time and continue kneading. It will take a while until the butter is well incorporated. Knead the dough until it looks nice and smooth. You can add a bit of flour if it’s too sticky. Make a ball out of the dough and put it back into the bowl, covered with cling film. Let it rise until it doubles in volume (about 2,5h). Sprinkle a lot of flour on the counter, place the dough on it and add some extra flour on top. Use a rolling pin to roll out the dough to a thickness of 3 mm. Make a rectangle and then add the Chocolate and orange cream. Spread it over the whole dough and then roll the dough over itself making a long and tight log. Use a sharp knife to cut the log into pieces of 3 cm. You will get about 20 pieces. Place the rolls into a muffin tray and cover them again with cling film. Let them rise for another 30 minutes. Brush them with some warm milk and then bake them for 25 minutes at 180 degrees (no fan). Let them cool down for 15 minutes, remove them from the mold and enjoy them warm!
