500 g flour
50 g sugar
100 g butter
10 g dry yeast
150 ml of milk
For the filling:
150 g milk chocolate
Dissolve the sugar in half the amount of lightly heated milk, then pour over the yeast. Stir until it dissolves, then sprinkle a tablespoon of flour and set aside, in a warm place, until bubbles begin to appear on the surface.
We put the flour in a bowl, we make a hole in the middle in which we put lightly beaten eggs with a pinch of salt, melted and cooled butter, vanilla essence and the rest of the milk. Knead until all the ingredients are incorporated and obtain an elastic dough. Let it rise until it doubles in volume.
For kneading, the bread machine can also be used with great success, in the kneading + leavening program.
On the table greased with a little oil, spread the dough in a rectangular sheet about 0.5 cm thick. With a sharp knife or rolling pin, cut into strips 3 fingers wide. We will get 7-8 strips.
We cut the chocolate into cubes, cubes that we will distribute along each strip of dough. Then with the thumb and forefinger we will glue the edges, above the chocolate.
We will get some rolls, which we will twist in the form of a spiral / snail.
We put the spirals in a tray lined with baking paper and let them rise for about half an hour. Grease with yolk dissolved with a little milk
and bake over medium heat until golden brown.