Step 1

In a medium sauce pot, combine all filling ingredients.

Step 2

Heat over medium heat, stirring frequently, until everything has melted together and it has just begin to barely bubble.

Step 3

Then transfer the filling to a large shallow bowl or baking sheet so it can spread and chill faster.

Step 4

Heat the milk to lukewarm and stir in the yeast.

Step 5

Cover and set aside for 10 minutes to bloom.

Step 6

In a large stand mixing bowl, add in the remaining dough ingredients.

Step 7

Add in the bloomed milk/yeast mixture.

Step 8

Knead together with the dough hook on low speed for 15 min or until the dough is a smooth cohesive ball of dough.

Step 9

Shape the dough into a ball and place, smooth side up, in a greased bowl.

Step 10

Cover the bowl with plastic wrap or proofing bag and set it somewhere warm to rest for 1 hour.

Step 11

Check the consistency of the chocolate filling, it should be about that of soft peanut butter. You want it spreadable but not runny.

Step 12

If it's still too soft, place it in the fridge for a few minutes.

Step 13

Prepare two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350 F or 325 if baking on convection.

Step 14

Arrange two baking racks so that they divide the oven into thirds.

Step 15

After the 1 hr has passed, roll the dough out into a rectangle that measures 20 cm x 60 cm.

Step 16

Spread the cooled chocolate filling over the dough - it should cover all of the dough.

Step 17

Roll up the dough starting with one short side. As you roll, gently squeeze it to make sure the roll is nice and tight.

Step 18

Slice of one end to create a neat slice edge.

Step 19

Measure out slices that are approximately 2 cm thick and mark them along the top of the roll.

Step 20

Cut at each 2 cm mark. Place the slices onto the prepared parchment, leaving at least 3 inches between each roll. There should be no more than 6 on a half size baking sheet.

Step 21

Tuck the ends under each roll. Leave the schnecken to rest for 30 minutes

Step 22

After the schnecken have rested for 30 minutes, bake them for 20 min until golden brown. Rotate and switch the baking sheets after the first 12 min to ensure even browning if not baking on convection.

Step 23

While the schecken are baking, whisk together the powdered sugar, lemon juice, and water to create a thin glaze. It should not be opaque.

Step 24

Once the schnecken are done baking, while still hot, brush with the glaze.

Step 25

After you have glazed them all, they should be cool enough to gently move to cooling racks where they should be allowed to cool for at least 3-4 more minutes before enjoying.