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Dairy
Medium
12 Servings
Allergens 
2 Hours, 30 Minutes
Diets
Yeast dough wrapped around marshmallows and chocolate… Why on earth not? Not only is it incredibly simple to make, but it’s also a fun project to do with kids.
Yield: 35–40 pockets
1 cup warm water, divided
2 tablespoons + 1/2 teaspoon sugar, divided
2 teaspoons active dry yeast
1 and 1/2 cups Gefen Unsweetened Almond Milk
2 tablespoons sugar
pinch of salt
1/4 cup salted butter, melted
5 to 7 cups Glicks Flour
2 cups Glicks Chocolate Chips, cappuccino chips, or chocolate bars
1 jar lotus butter, Nutella, or chocolate spread
1 egg
In a small bowl, stir together half a cup water and half a teaspoon sugar. Mix in yeast and let sit for five minutes until yeast is activated, frothy, and bubbly.
Meanwhile, in a large bowl, combine half a cup warm water, almond milk, two tablespoons sugar, salt, and butter.
Add three cups of flour, one cup at a time. Add activated yeast mixture and mix. Gradually add two to three more cups of flour until a loose dough is formed. Continue mixing in bowl, adding flour as needed.
Knead until dough is soft and no longer sticking to your hands.
Take out kneaded dough. Grease bowl and place dough back into bowl. Cover loosely with plastic wrap and a dry towel. Place bowl in a warm spot to rise for one hour.
After an hour, punch down dough in bowl and knead a few times. Cover again and let rise for another 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Grease your counter. Roll out dough into a large, 3/4-inch thick rectangle and cut into 40 squares.
Place lotus butter, Nutella, or chocolate spread in center of each square. Put some chocolate chips and a marshmallow on top.
Pinch all four corners and roll gently between your palms to form a ball. (Grease your hands to prevent sticking, if needed.)
Place on a parchment paper-lined baking sheet and brush with egg.
Bake for 17–20 minutes, until golden brown.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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