PREPARATION

Put the flour with a dimple on the worksheet. Dissolve the yeast and the egg in the milk and pour into the well. Lay on the side of the dimple the sugar, salt and butter. Mix about one-third of the flower with the milk. Add sugar and salt and mix the flour meanwhile continue through the milk.

Add the butter and flour with all the milk is mixed. Knead the dough using a rubbing motion Knead until you have the dough comes off the hands and the work surface. Do not add flour during the kneading. The dough should be fixed enough by kneading only. Eventually also add the chocolate nibs.

Shape the dough when it is finished into a ball and let rise at room temperature for 45 minutes, between two fabrics with plastic wrap on it.

After 45 minutes knead the dough and shape of an elongated curl. Put the dough on a lined baking sheet and let rise for another 45 minutes under the glass globe, or foil.

Meanwhile, preheat the oven to 180°C. Brush the bread curl after rising with beaten egg and bake for 25-30 minutes in the oven, till red.

Let it cool down on a cooling rack and enjoy !

The rest you can cut into slices and freeze for later.

You can process the dough also in the machine and at the end of kneading process add the nibs.