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🍰 Chocolate Yeast Butterflies

421 kcal · 30 min · 4 servings

Chocolate Yeast Butterflies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Place the yolks and whites in two small bowls.
  2. 2. Mix yeast, sugar, and water in a large bowl briefly until combined.
  3. 3. Add flour, egg yolks, salt, 230 g milk, soft butter, and vanilla extract to the yeast mixture.
  4. 4. Knead the dough for about 10 minutes until smooth.
  5. 5. Ensure the dough is slightly firmer than usual so it is easier to shape later.
  6. 6. Divide the dough into two halves.
  7. 7. Shape one half into a ball.
  8. 8. Spray the dough ball with baking release spray.
  9. 9. Cover the ball and set it aside.
  10. 10. Knead the second portion of dough with cocoa powder and 20 g milk.
  11. 11. Continue kneading until the cocoa and milk are fully incorporated into the yeast dough.
  12. 12. Roll the light yeast dough on a floured silicone mat to a large rectangle about 3 mm thick.
  13. 13. Set the dough sheet aside.
  14. 14. Roll the dark yeast dough to a large rectangle about 3 mm thick as well.
  15. 15. Whisk the egg white in a small bowl.
  16. 16. Brush the light dough with the egg white.
  17. 17. Place the dark dough on top of the light dough.
  18. 18. Roll over the layers 2 to 3 times with a rolling pin to bond the dough sheets.
  19. 19. Trim the edges to create a large rectangle with straight sides.
  20. 20. Cut the rectangular dough sheet into strips about 4 cm wide.
  21. 21. Roll each strip into a snail shape.
  22. 22. Leave a small piece unrolled at the end of the roll.
  23. 23. Cut each roll in half lengthwise with a knife.
  24. 24. Fold the two thin snails apart to form a butterfly shape.
  25. 25. Place 4 butterflies on a baking sheet lined with baking paper.
  26. 26. Press the snail at the edge with your fingers to create two butterfly wings.
  27. 27. Press slightly above the center so that the lower wings are longer.
  28. 28. Preheat the oven to 170 °C conventional heat (top/bottom heat).
  29. 29. If baking multiple sheets at once, preheat the oven to 150 °C fan-assisted heat.
  30. 30. Reshape the butterflies slightly if needed after they have risen.
  31. 31. Brush the butterflies with the remaining egg white.
  32. 32. Bake the butterflies for about 15–16 minutes in the preheated oven.
  33. 33. Remove the butterflies from the oven.
  34. 34. Let the butterflies cool down.

Nutrition per serving