Baking dish 10*20 cm.
Mix the flour, yeast, sugar and salt in a bowl.
Add the egg yolk and water and mix, then inject the oil.
Knead until smooth, cover the bowl with cling film or towel and send to a warm place for 1-1. 5 hours.
Knead the dough that comes up, roll it out into a layer (the width of the layer should correspond to the length of the form), 1-1. 5 cm thick.
Distribute the chocolate over the dough, press in a little.
Roll up the roll and place in a greased baking dish.
Cover the form with a film and place it in a warm place for 40-50 minutes.
Prepare the filling: add the sugar to the butter and beat until fluffy, then enter the egg and vanilla sugar, mix, add the flour and mix again until smooth.
Preheat the oven to 180*C.
Before you send the roll to the oven, put the filling on it and distribute it evenly over the entire surface.
Bake at t=180*C for 15 minutes, then reduce t* to 160*C and continue baking for another 30-35 minutes.
Ready roll to cool a little in the form, then transfer from the form to the grid.