Recipe for chocolate-vanilla rolls

Preparation

1. In a mixer bowl with a guitar hook mix the honey with the hot water. Add the yeast and stir until the yeast and honey dissolve. Let the mixture sit for 5-10 minutes until bubbles form.

2. In a separate bowl sift together the salt and flour. Mix in the apricots, dates, raisins and chocolate chips.

3. When the yeast is bubbling, apply the blender on medium-low speed and gradually add the milk, butter, sugar and vanilla extract. Mix until a uniform mixture is obtained and add, while stirring, the three eggs one after the other. Gradually add the flour and chocolate mixture as well, occasionally stopping the operation of the mixer and grate the flour from the sides of the bowl. Mix until a uniform mixture is obtained.

4. The guitar hook is replaced with a kneading hook. Turn on the mixer at medium speed and continue processing the dough until it is smooth and sticky. Transfer the dough to a floured surface and continue processing it by hand for about 5 minutes. Put the dough in a slightly greased bowl, cover with a kitchen towel and place in a warm place until the volume doubles — about an hour and a half.

5. Line a baking sheet with parchment paper or a silicone surface. Place the dough in a pan, pat it a little and cut it into 12 equal parts. Form the rolls: take one piece of dough, flatten it slightly, fold in half and then form from the folded dough a tight ball. Gently roll the ball on top of the surface to seal it. Place the ball on the baking paper, with the seam down. Repeat with all the pieces of dough. Leave an interval of 2. An inch between the balls, cover the pan and let the dough rise for another hour and a half.

6. Preheat the oven to 190 degrees Celsius. In a small bowl, whisk the remaining egg with one tablespoon of water and brush the top of the rolls with glaze. Sprinkle a little sugar on the glaze and bake until golden brown in about 15 minutes. Refrigerate before serving.