Swiss national holiday chocolate bread rolls
- Mix the milk, yeast and flour to make a smooth yeast starter mixture. Allow to sit for 15 minutes in a warm place (40°C).
- Combine the milk, salt, sugar, egg, butter, almond paste and flour.
- Add the yeast starter and work into a dough. Cover with cling film or a damp tea towel and allow to sit for around 35 minutes at room temperature.
- Finely chop the chocolate and mix carefully with the dough. Tear off small pieces and form into balls. Place the balls on a baking tray and allow them to rise for 15 minutes. Glaze with an egg, cut a cross in the middle if desired and allow to sit for around 5 minutes.
Place into an oven at 200°C and bake until golden.
Tip 1: the cross will work best if it is cut from the dough ball using scissors.
Tip 2: decorate your rolls with little flags.
Material: electric whisk, spatula, bowl, baking tray with baking paper