Chocolate-filled yeast pastries with cinnamon

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1. Let the yeast activate in 100 ml of lukewarm milk. Add all the remaining dough ingredients except the oil to the flour and work into a smooth dough. Knead for at least 15 minutes, stretching the dough upward as you knead to make it more supple.

2. When bubbles begin to form in the dough, work in the oil and let the dough rise for 1.5 hours. Tip: Use this basic yeast dough for other types of pastries as well.

3. Gently knead the risen dough and divide it into two portions. Roll each portion out to a thickness of 0.5 cm, spread with the chocolate filling, and sprinkle with a mixture of the cocoa, sugar, and cinnamon.

4. Carefully roll up the dough, keeping the roll fairly loose. Snip into the top of the roll with scissors without cutting all the way through, then cut all the way through after every 3–4 snips. Place the pieces on a baking sheet or in individual molds, let rise for 20–25 minutes, and brush with egg white.

5. Bake in a preheated oven at 160 °C (325 °F) for about 15 minutes, or at 140 °C (285 °F) in a fan oven (convection).

   Tip: You can also snip the roll directly on the baking sheet without separating the pieces, then slice it after baking.

   

Tip: Add the oil a little at a time, working in each addition completely before adding more. The dough will initially break into slippery pieces, but continued kneading will bring it back together into a smooth dough.

This recipe was translated from the Slovak original: Čokoládové pečivo z kysnutého cesta so škoricou