1 tbsp dry yeast (or 30 grams fresh yeast in 1/4 cup water)
1 kg (kilo) flour
3/4 cups sugar
2 cups warm water
150 grams marg softened
1 tsp salt
2 eggs
Fill with tons of chocolate spread!!
Mix all ingred and let sit until risen
Separate into 4 balls and leave in refrigerator overnite (covered in cling wrap)
In the morning, roll each ball as thin as possible (a bit less than 1/2 cm) in a square preferably. Spread choc spread leaving a thin line around the dough not covered so it will stick when rolling. Roll it like jelly roll (start on one end and roll tightly). Cut roll in half lengthwise leaving a small section attached on one end with open side facing up. You'll be able to see the choc spread. DON'T PANIC! Its supposed to look like that! Twist the two pieces together (like a screw/braid). Do the same for the other 3 balls of dough. Bake in preheated oven (180 degrees C or 350 F) until they've turned a bit brown & crispy around 40-45 minutes. Let cool a bit and serve. Store remainder in cling wrap. I have frozen these with much success. You can warm it up or just defrost.
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