Chocolate Pinze

Place all the ingredients except for the chocolate drops into a bowl and knead slowly for 12 minutes until a smooth dough forms.

Then, briefly knead in the chocolate drops.

Shape the dough into a ball, cover it in the bowl, and let it rest for 60 minutes.

Divide the rested dough into portions weighing 100 to 120 grams and shape them into rounds.

Whisk the egg with a pinch of sugar and a pinch of salt.

Use this mixture to brush the chocolate Pinzen and then allow them to rest for an additional 20 minutes.

In the meantime, preheat the oven to 180°C with both top and bottom heat and bake the Pinzen for approximately 25 minutes until they are golden brown.

• 550 g wheat flour type 480 or 700
• 240 g milk
• 1 egg
• 75 g sugar
• 60 g soft butter
• 21 g fresh yeast (or 1 packet of dry yeast)
• 1 pinch of salt
• 1 packet of baking-stable chocolate drops

Additionally: 1 egg, 1 pinch of salt, 1 pinch of sugar for brushing

Happy Easter, yours Marian Moschen
www.mannbackt.de