To make the dough: Sift the flour and salt into a large bowl. Make a well in the center. In another bowl, mix the warm milk with the sugar, then sprinkle the yeast over the milk. Let sit until the yeast activates and forms a foam.
Adding the wet ingredients: Stir the vegetable oil and beaten egg into the yeast solution. Gradually pour this mixture into the flour well, mixing to form a dough. Knead the dough until it is smooth and well-combined. Cover the dough and let it rest in a warm place for about 1 hour, or until it doubles in size.
Shaping the buns: Divide the dough into 4 equal portions. Roll each portion into a rectangle on a lightly floured work surface. Brush each rectangle with melted butter, then layer two rectangles on top of each other. Fold the dough as directed in the recipe or using your preferred technique and let rest for 30 minutes.
Chocolate Insertion: Roll out the dough again and cut into strips. Place a piece of chocolate at the bottom of each strip and carefully roll the dough around the chocolate. Let the buns rest until doubled in size.
Cooking: Brush the buns with a beaten egg mixture. Bake in a preheated oven at 190°C for 25 to 35 minutes, until golden and crispy.
Finishing: When they come out of the oven, garnish the buns with honey and crushed hazelnuts for a sweet and crunchy touch.
These chocolate rolls are perfect for a gourmet breakfast, a snack or even to accompany your coffee. Their crispy texture on the outside and melting on the inside, with the hot and runny chocolate, makes them a treat for all chocolate lovers.
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