Ingredients

For this delicacy we need: 400 grams of double zero flour; an egg; three tablespoons of sugar; a teaspoon of salt; a tablespoon of baking powder; four tablespoons of melted butter; 160 millilitres of milk; 60 milliliters of water; chocolate spread to taste.

Preparation

First, pour the flour into a large bowl: make the classic fountain and pour the yeast, 60 milliliters of warm water and three tablespoons of sugar in the middle.

Then add a teaspoon of salt to the flour, then break the egg into the “cone” of the fountain and mix lightly with a hand whisk without touching the flour.

Then add four tablespoons of melted butter and mix with a spatula, this time also touching the flour.

After a while of mixing, add 160 milliliters of warm milk, mix a little more and then knead with your hands, at the end crushing the dough with your fists.

When we have a nice elastic ball, we cover it with plastic wrap and set it aside to rise for twenty minutes.

After 20 minutes, we recover the mass and work it for a few seconds with our hands on a work surface, until we obtain a kind of loaf.

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Now cut five or six smaller pieces from this loaf and give them the shape of balls with your hands.

Now from each of these balls we make a long piece of dough, as if we were going to cut the gnocchi, and then we crush this strip with a rolling pin to a thickness of two or three millimeters.

Now on each of these strips we place a “spaghetti” of spreadable chocolate lengthwise and then we close the dough around it.

Now all that remains is to twist this stuffed “breadstick” (for its size) on itself, in a spiral, so as to form an elegant swivel.

We repeat the operation with all the other dough balls and then place our swirls on a baking sheet lined with parchment paper.

Let it rest for half an hour and then brush the swivels with egg yolk, then place a candied cherry in the center of each one.

Now all that remains is to put everything in a preheated oven at 180 degrees for 25 minutes.

Enjoy your meal!