Chocolate Stangerl

For the chocolate stangerl first prepare a dampfl as follows: Dissolve the yeast in the lukewarm milk and mix with about 150 g of the flour, cover and let rest in a warm place for about 30 minutes. Stir the liquid butter, cream, salt, vanilla pulp, sugar and egg into the dampfl and knead it into a smooth yeast dough (knead some flour if the dough is too soft). Cover the dough and let it rise in a warm place for about 1/2 hour, then knead the dough together and let it rise for another 1/2 hour. In the meantime, prepare the filling: Heat the butter for it, melt in it the sugar and the small chopped chocolate (do not let it get too hot!!) Then stir in the cocoa powder and let the filling cool down. Cut the dough into quarters and roll out each round (about 1/2 cm thick), divide the circles into 8 or 12 (depending on how big you want the sticks ) segments and cut them out. Then spread each segment with the chocolate filling and roll up the Stangerl tightly from the wide side and place on a baking tray lined with baking paper.Whisk the egg with the milk and brush the Stangerl with it. Let the Stangerl rise again, meanwhile heat the oven to 180° and bake the chocolate Stangerl for about 20 – 25 minutes until golden brown.

Preparation Tip:

The chocolate stangerl can be frozen very well.

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