food recipe 🍞 DOUGH 190 ml milk (lukewarm) 🥛 7 g instant yeast (1 tablespoon) 🍞 30 g white caster sugar 🟡 16 g vanilla sugar (or vanilla extract) 🌿 35 g unsalted butter 🧈 1 egg (medium) 🥚 400 g flour (all-purpose) 🌾 4 g salt (⅔ teaspoon) 🧂 🍫 FILLING 200 g chocolate spread 🍫 🍩 COATING Granulated sugar 🟡 Add the lukewarm milk 🥛, instant yeast 🍞, white caster sugar 🟡, and vanilla sugar 🌿 to a large bowl. Mix well. Add the melted butter 🧈 and beaten egg 🥚, and whisk until combined. Then, add the flour 🌾 and salt 🧂. Mix and knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot 🌞, or until it has doubled in size. Deflate the dough (I like to punch it 👊) and divide it into 12 equal pieces, about 58 grams each. Shape each piece into a ball 🟠. Roll each ball of dough into a flat circle. Place the chocolate spread 🍫 into a piping bag 🎨 (or use a sandwich bag 🛍️). Fill the dough with a small amount of chocolate spread and fold the dough over. Press the edges firmly with your fingers ✋ to seal the filling inside. Let the filled dough rise again for 30 minutes, or until they’ve doubled in size ⏳. Heat a layer of sunflower oil 🌻 in a frying pan over medium heat 🔥 (175°C). Fry the dough until golden brown on both sides. While they are still warm, roll them in granulated sugar 🟡.