Junior chef
Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.
Utensils
Apron
baking paper
Bowl
Measuring cup
Oven mitts
Pan
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
square springform pan (approx. 24 cm)
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour and salt in a bowl. Crumble the yeast, mix in. Combine the milk, egg and honey, add to the bowl, mix, knead to form a soft, smooth dough. Cut the butter into pieces, add to the dough, knead for a further 5 mins.
Finely chop the chocolate, place in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, add the cocoa powder, stir until smooth, allow to cool slightly. Remove 120 g of dough, place in a bowl. Add the chocolate, knead into the dough. Cover the dark and light dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Tins
Line the square panform pan base (approx. 24 cm) with baking paper, grease the sides. Divide the light dough into 9 equal pieces, shape into balls, place in the prepared tin with the sealed edge facing down. Cover and leave to rise for approx. 45 mins. Use the dark dough to make 18 eyes, 18 ears and 9 noses, place on the dough balls.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the rolls to cool on a rack.
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