Prep time 1 hour + 1 hour to rise
Makes 10-12 swirls
Difficulty Medium

Ingredients
130 g butter
300 ml whole milk
50 g fresh yeast
2 eggs
1 glass of Nicolas Vahé Sugar / Lemon
1 pinch of salt
1 bag of Nicolas Vahé Bread mix / Crusty Morning
150 g grated marzipan
150g soft butter
1 glass of Nicolas Vahé Spread / Dark chocolate

Preparation
Melt butter in a saucepan, add milk and let it become warm.

Pour it into a bowl, add yeast and dissolve it.

Add the eggs, one at a time, whip and add sugar and salt.

Gradually add in the bread mix and knead the dough until smooth. Cover and let it rise for an hour.

Pre-heat the oven to 200°.

Mix marzipan, butter and chocolate spread in a bowl.

Dust the countertop with flour, place the dough and roll it into a thin square – roughly 5 mm thick.

Spread the chocolate and marzipan cream on top and roll up the dough.

Cut out 3.5 cm thick pieces, giving you about 10-12 swirls.

Using a wooden stick or something similar, press down on top of each swirl to let the cream cover the dough a bit.

Put the swirls on a baking tray with baking paper.

Glaze with milk or an egg and top with brown sugar if you like.

Bake for 10-12 minutes until golden and leave them to cool.