Chocolate buttons

Total time: 3hr 15m
Preparation Time: 25m

For 8 piece

Nutritional Information

Contains 380 Kcal, 9g Protein, 51g Carbohydrates, 15g Fat


  • Yeast dough
  • 350 g zopf flour
  • 1 tsp salt
  • 3 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 40 g butter, cut into pieces
  • 1.5 dl milk
  • 1 eggs
  • Buttons
  • a little white flour
  • 50 g butter, soft
  • 200 g chocolate (e.g. chocolate Easter bunny), finely chopped
  • To bake
  • a little icing sugar

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  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Buttons

    Divide the dough in half. On a lightly floured surface, roll out the dough into two rectangles (each approx. 65 x 20 cm). Cut both rectangles in half lengthwise, spread the butter over the pieces of dough, sprinkle each with approx. ¼ of the chocolate. Starting from the long edge, roll up the pieces of dough. Cut the rolls in half crosswise, then lengthwise. Twist 2 strands of each in a spiral fashion and shape into buttons. Place all eight buttons on a baking tray lined with baking paper, cover and leave to rise for a further 30 mins.
  • To bake

    Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and allow to cool. Dust with icing sugar.

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