For the cocoa pottage, first heat the milk and dissolve the yeast in it, mix with a little sugar and flour to a dampfl and let it rise until the volume has about doubled.
Then mix the dampfl and the remaining ingredients into a dough and let it rise for 20 minutes. Then knead the dough several times and roll out into a rectangle.
For the filling, mix the cocoa with the butter and spread on the dough. Sprinkle the nuts and sugar on top and finally roll up into a potato tart and brush with a little milk.
Let the cocoa potitze rise for another 20 minutes and then bake in a preheated oven at 170° for 45 minutes.
Preparation Tip:
The filling for the Kakaopotitze can be prepared as desired - it also tastes very good with cinnamon. To do this, simply sprinkle over the nuts some more cinnamon.
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