Chocolate rosette tin cake

Ingredients

Directions

1. 1

   Melt the fat. Add milk and heat. Crumble yeast and add while stirring. Put flour, sugar, eggs and salt in a mixing bowl. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 20 minutes.

2. 2

   In the meantime, finely chop the chocolate and melt it on a hot water bath. Remove from the heat, grate marzipan coarsely and stir in. Cut the apricots into small cubes. Wash the raisins and dab dry. Knead the yeast dough again well, cut in half and roll out to 2 squares (40 x 40 cm) on a floured work surface. Spread with the chocolate mixture and sprinkle with the apricots and raisins, up to 2-3 tablespoons. Roll up the yeast dough. Cut each roll into 20 pieces. Line a fat pan of the oven (32 cm x 38 cm) with baking paper. Place snails on top. Sprinkle remaining apricot cubes and raisins over the snails. Cover them and let them rise again for about 15 minutes.

3. 3

   Roll up the yeast dough. Cut each roll into 20 pieces. Line a fat pan of the oven (32 cm x 38 cm) with baking paper. Place snails on top. Sprinkle remaining apricot cubes and raisins over the snails. Cover them and let them rise again for about 15 minutes. Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for about 35 minutes. Take out and let cool down

4. 4

   Waiting time approx. 15 minutes