• Weigh all ingredients and make sure that the yeast does not come into direct contact with the salt before adding the milk.

  • Knead all ingredients for 10 minutes with a food processor into a smooth dough. (except the chocolate drops)

  • If the dough seems too dry during mixing, add a little extra water.

  • Finally, mix in the chocolate drops until distributed through the dough.

  • Let the dough rest under a tea towel for 20 minutes.

  • Roll out the dough to a thickness of 1 cm and cut out 6 to 7 cm rounds.

  • The remaining dough can be rolled out again and cut out until the dough is used up.

  • Let the dough pieces rest for 15 minutes and then fry them in the pan over medium heat, 7 minutes on each side.

  • The baking time of 7 minutes must be maintained to bake them properly.

  • Let them cool down after baking.

Tips for extra finishing

  • You can fill the bread muffins with Crème patissière or whipped cream.