Gluten-free and dairy-free sourdough rolls filled with chocolate and marzipan

1. Mix the ingredients for the stiff sweet yeast together. A stiff dough will be formed from which we will make a ball. We put it in a glass greased with oil and let it ferment in a closed place for 6 hours. The solid yeast should double in volume.

2. We will use all the prepared yeast in the dough. Put the yeast and the other dough ingredients into the food processor and mix thoroughly to form a compact dough. Transfer to a plastic bowl, cover with foil and leave to rise for 4 hours.

3. Then transfer the risen dough to a floured board, mix and divide into 4 parts. Roll each part into a circle and divide into 8 equal parts. Place a chocolate cube with marzipan (gluten and milk free) in the wider part of each eighth. From the wider part, roll it into a roll. Bend the ends so that the filling does not leak out during baking.

4. Using this procedure, we will prepare all the rotisseries. Place on a tray lined with baking paper. Cover with foil and leave to rise for another 1 hour.

5. Brush with beaten egg before baking. Bake in a preheated oven at 190°C for about 20 minutes, until they start to turn brown.