Delicious, warm and crunchy puffy dough filled with a perfectly balanced taste of bitter cacao powder and sugar...I cannot imagine a more fantastic breakfast on a February morning...Dip into coffee, milk or hot chocolate which makes every yeast cake even better.

Before you enjoy eating, someone has to make it. I am not going to write so much, because they speak for themselves. There is only one good advice, which is worth considering. Make a bigger amount of dough and freeze it, after baking. It takes about 3 minutes to unfreeze and warm it up on 200 degrees. So while you make a coffee in the morning, the fresh, warm and crunchy breakfast is getting ready in the oven...

Ingredients

Always consider good quality ingredients. Cheap ingredients do not exist. And if you are the one who does not pay for them, someone else has to. For example the cow, who is not asked about what it wants. Animal origin products are mass produced, but there are small-scale local farms. There are organic farms. There are biodynamic farms. Put some effort of finding the "good" places, and pay. Because, what is better for the cow, in the end it is also better for you. The cacao powder is a whole other story. It doesn't involve animals, but people, who sometimes work under inhumane conditions. Because it comes from extremely far away, you cannot really trace the origin, and make sure, you bought the "right" product. What you can do, is that you trust the labels, which say fairtrade, single origin, this and that certified...etc.

Do not make cheap cakes. Paying for the ingredients ensures the life quality of the animals, which give you butter and milk over and over again. Paying the real price of an ingredient coming from other continents ensures the life quality and the working conditions of people. Without them you wouldn't have milk in the morning coffee nor coffee. Or cacao powder in these rolls...

150 g butter

500 ml milk

50 yeast

salt

120 g sugar

approx. 1200 g flour

Filling: 100 g butter, 75 g sugar, 50 g cacao powder, 50 ml milk

decoration: candied orange peel- I still have so much left, so I just used some...

Directions

Melt the butter, add milk heat it up to body temperature, add the yeast, cover and wait. In about 10 minutes add sugar, salt, and flour in smallar portions, while mixing with a kitchen spoon. Eventually start to work with a food processor and knead the dough with it. Your dough is ready when it is shiny, smooth and it wants to stay together rather than sticking to the bowl. Cover it with a kitchen towel, and let is rise to double size. Roll out the dough on a floured surface to ca. 1 cm thick and pour the melted butter on it working with a brush. Sprinkle with the cacao powder and the sugar, roll it up and cut to finger-thick sizes. Place them far away! from each other on a baking tray. Bake them on 220 degrees for about 10 to 12 minutes. When it is almost done, pour a spoonful of milk over each roll, and bake it for an other minute or so.

Good morning!