1/2 sheet of active dry yeast
1/2 cup (3 inches) of sugar
3/4 cup (6 ounces) of milk
3 1/2 cups (13.5 ounces) of all-purpose flour
1/3 cup (1.5 ounces) of unsalted butter, melted
1 egg, beaten
Filling
80 grams of ground pecans
1 tablespoon unsalted butter, softened
200 grams of milk chocolate chips
1 egg white, beaten for brushing
1/2 sheet of active dry yeast
1/2 cup (3 inches) of sugar
3/4 cup (6 ounces) of milk
3 1/2 cups (13.5 ounces) of all-purpose flour
1/3 cup (1.5 ounces) of unsalted butter, melted
1 egg, beaten
Filling
80 grams of ground pecans
1 tablespoon unsalted butter, softened
200 grams of milk chocolate chips
1 egg white, beaten for brushing
Dough
1
Dissolve the yeast with a little sugar and milk
Let it rest for 10 minutes
2
In a bowl, whisk together flour, remaining sugar, melted butter, egg, and a pinch of salt
Knead until smooth
Let it rest until doubled in volume
Filling
Mix the pecans, softened butter, and chocolate chips
Assembly
Roll out the dough into a rectangle, spread the filling, and roll up like a roulade, starting from the larger end of the rectangle
Preheat oven to 350°F (180°C)
Cut the roulade into eight pieces
Grease an 8-inch springform pan with butter and arrange the pieces
Cover and let it rest for 30 minutes
Brush with beaten egg white and bake for 45 minutes or until golden.
