Step 1
For the dough, heat the milk, butter in pieces and baking cocoa in a small saucepan, stir until smooth with a whisk and set aside. Mix the flour, sugar and salt in a mixing bowl and crumble the yeast over it. Add lukewarm cocoa milk and egg. Knead all the ingredients with the dough hook of a hand mixer for 5 minutes until you have a smooth dough. Cover the dough with a kitchen towel and let it rest for about 60 minutes.
2nd step
For the filling, wash the cherries, pat them dry and remove the stones. Halve each cherry. Beat the soft butter with the powdered sugar until fluffy. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line an oval baking dish (approx. 30 cm) with baking paper. This is particularly easy if you crumple the baking paper briefly beforehand.
3rd step
Roll out the dough on a floured work surface into a rectangle (25 cm x 50 cm). Spread the butter and powdered sugar mixture evenly over the dough and sprinkle with cherry halves and chocolate drops. Roll up the dough from the long side and cut the dough strand into 10 equal-sized pieces.
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It is important to remember that tin cans at home are valuable and should be reused wherever possible.
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