Soft, fragrant, literally melting in your mouth buns of butter, on yeast, dough with chocolate. It is not easy to resist such homemade pastries, because it is not only tasty, but also cooked with love.
With cinnamon, nuts, cherries, under cream or stresesel. Flowers, rolls, roses or ordinary closed buns with chocolate. Choose any recipe, please the household with excellent baking with chocolate flavor!
Chocolate Buns - General Cooking Principles
• For homemade chocolate muffins, prepare a yeast dough. His recipes are many and they differ in the way of mixing. There are simple and more complex recipes, but if you are limited in time, you can take ready-made puff yeast dough for any buns.
• Chocolate is put into the baking filling. There are no restrictions on his choice. You can take white, dairy tiles or natural bitter chocolate. Do not use porous or flavored products. The ideal solution would be pastry chocolate. When choosing natural, stop at 76% chocolate, then the filling will not be bitter.
• Before preparing the filling, chop the chocolate finely and melt it in a well-known water bath. Sometimes they use not melted, but small-sized or chopped chocolate, or lay it in the filling, dividing by the small squares applied to the surface.
Buns with chocolate and nuts under the strainer
Ingredients:
• 18 grams of fresh, pressed yeast;
• one egg;
• 20 gr. refined sugar;
• high-quality cream margarine - 40 gr .;
• a glass of pasteurized, medium-fat milk;
• flour - 420 gr.
Into the stuffing
• white chocolate bar - hundred gram;
• 60 gr. homemade natural oil;
• two full spoons of sugar;
• 130 grams of walnut or almond;
• a spoon of powdered cinnamon;
• 20 ml of fat, not less than 30%, cream.
In topping
• one and a half tablespoons of wheat flour;
• 20 gr. fine refined sugar;
• sweet cream butter - a full spoon. Additionally
• spoon cream;
• one yolk, carefully separated from the protein.
Cooking Method:
1. Pour cold crushed yeast with warmed milk and stir slowly. Add sugar, mix it again, leave it warm until bubbles appear and rise, about a quarter of an hour.
2. In activated, risen with a frothy cap, the yeast is poured in a loose egg. Add a little salt and half the norm of the over-flour. Mixing until homogeneous, pour the melted, had enough time to pause, margarine and, gradually filling the flour, begin to “start” the dough. After receiving a thick mass, we shift it to the table and continue to knead further with hands until the dough is both soft and smooth.
3. Moisten the bowl with vegetable oil, form the dough with a ball and place it in a bowl. Cover with a towel, remove for an hour in the heat. Make sure there are no drafts.
4. While the dough rises, let's do the filling. Dry the nuts in a dry frying pan, cool. Grind into a crumb with a blender or in a coffee grinder.
5. In a water bath with occasional stirring, drown chocolate with butter. Having a homogeneous mass, add nut chips, sugar and cinnamon. Pour warm cream, stir well.
6. Next, prepare the streysel - grind the flour with butter and sugar in the crumb.
7. Move the dough to the table, gently knead. Divide into eight parts, round them and cover with a thin cotton towel. Leave alone for 20 minutes.
8. We sprinkle a little flour, roll out the approached balls of dough into rectangles with sides of 24 * 13 cm. Evenly distribute the filling and fold the layers on the wide side.
9. The resulting tube slightly rolling a rolling pin, cut, not reaching the edge per centimeter. Fold the strips with a two-tier roll, hide the tips inside the future bun.
10. We lay out the billet on a baking tray made with parchment, moisten with yolk whipped with cream, sprinkle with streisel with a spoon. Bake until golden brown, at 180 degrees for about half an hour.
Closed yeast buns with chocolate on dry yeast
Ingredients:
• two selected fresh eggs;
• standard glass of milk;
• 2 spoons of “fast” yeast;
• three spoons of refined oil;
• 50 gr. margarine;
• vanilla spoon and 75 gr. refined plain sugar;
• two and a half cups of flour;
• dark milk chocolate - 2 hundred tiles.
Cooking Method:
1. Cooking yeast starter. We dissolve granulated yeast in warm milk, mix two spoons of refined sugar in the mixture. Leave a bowl of sourdough for half an hour in a warm room.
2. We break one egg in a bowl, from the second we add only protein. Merge the yolk into the cup and set aside temporarily to the side, it is useful for smearing the buns. Mix and beat well the eggs with the remaining sugar.
3. Add pre-melted margarine to the egg mass, pour the frothy yeast mixture, vegetable oil, pour in vanilla sugar, without haste stir it. We also substitute part of the flour and, stirring, bring it to homogeneity. Then, pouring in the remaining flour little by little, knead the soft, weakly sticking dough to the palms and give it a good rise. To do this, cover the bowl with the dough cloth and place it closer to the heat, not in the draft.
4. Chocolate bars are cracked by notching, chopped into small pieces and melted on a steam bath.
5. Stay and well-risen dough, lightly wrapped, we split into balls. Slightly knead them, spread chocolate in the center - about one and a half spoons. Pinching edges, we form round or slightly elongated buns.
6. We spread on the oiled chafing dish seam down and give half an hour to stand. Place the towel-covered roaster closer to the included stove.
7. Put up buns in the oven, bake for about forty minutes. Five minutes before the readiness, be sure to lubricate the surface of the buns with whipped yolk, then they will be shiny and ruddy.
“Cinnabony” - chocolate-covered buns with butter cream
Ingredients:
• sweet creamy 72% butter - 80 g;
• two eggs;
• a pound of high-quality flour; • fresh spirit yeast - 15 gr .;
• a glass of three-percent milk;
• half a cup of sugar;
• one gram of dry vanilla powder.
In the filling:
• three hundred grams of dark milk chocolate;
• 90 gr. oils, “Peasant”.
For cream:
• 150 gr. creamy soft cheese;
• sugar, freshly ground powder - 100 gr .;
• vanilla powder - small bag, standard weight.
Cooking Method:
1. Mix the crumbled yeast with warm milk. Pour the beaten eggs into the mixture, put the sugar and vanilla together and mix thoroughly. Set aside for a quarter of an hour to the side, if possible in a warm place.
2. We re-flour. Add to it two thirds of a spoonful of fine salt, mix well. You can simply re-flour flour. Gradually pouring flour into the yeast mass, knead the dough. Entering half the norm of flour, pour in the same and melted butter. Cover the bowl with dough and set in heat for an hour and a half.
3. Finely chop chocolate and melt it by heating it in a water bath. We do this by constantly stirring, and having obtained a homogeneous mass, we mix milk into it.
4. The approached dough is divided in two and rolled into two large layers, not thinner than 5 mm. Evenly distribute the melted chocolate over the surface. Roll layers into rolls, cut across, in chunks, 5 cm wide.
5. Roaster lined with baking paper parchment paper. Thinly grease vegetable oil. Spreading the buns on the brazier slices down, give them some time to stand under a cloth napkin in the warmth.
6. Bake Cinnabons for 45 minutes, putting the roaster in a well-heated oven.
7. While the buns will be baked, there is time to do the icing. Whip cream cheese with sugar and vanilla to the pomp and uniformity.
8. We transfer the hot buns from the roaster to a flat dish and evenly distribute cream over their surface. Make a creamy layer of chocolate chips.
Branded buns with chocolate, cherries and nuts - “Cosmos”
Ingredients:
• “instant” yeast - 10 gr .;
• 50 gr. chopped walnut kernels;
• two spoons of powdered natural cocoa; • 20 gr. butter, high percentage, sweet cream;
• spoon of sugar;
• 125 milliliters of milk;
• egg.
Filling:
• 76% chocolate - 200 gr .;
• 60 grams of dried, seedless, cherries, can be replaced with raisins;
• one egg;
• 50 grams of chopped almonds or walnuts;
• butter, medium fat oil - 20 gr.
Cooking Method:
1. Mix the flour with cocoa powder, sift the mixture twice, add yeast, a little salt and granulated sugar. Mix thoroughly, pour in a beaten egg, then melted, slightly cooled, butter and knead the dough. We are not in a hurry, letting it warm for at least 15 minutes. To simplify the batch, you can use the bread machine.
2. In a water bath, together with butter, melt chopped chopped chocolate. Add nut chips and cherries, mix.
3. Roll out the dough with a rectangular layer, one and a half centimeters thick. Apply on it evenly chocolate-nut filling, retreating from the top edge and a half centimeters. We roll up the roll, for better bonding, we unlubricate the edge with a filling with whipped egg mass.
4. Cut the resulting roll into pieces of five centimeters width. We pull the outer round of dough slightly downwards, fasten them tightly and place them on a baking sheet spread with butter, with a seam downwards.
5. Bake chocolate buns for at least a quarter of an hour.
Muffins with chocolate - “Flowers”
Ingredients:
• high-quality flour - 350 gr .;
• a quarter cup of sugar;
• “instant” yeast - a teaspoon;
• 30 gr. thickened homemade cream in the dough plus the same separately;
• one and a half tablespoons of vegetable oil:
• one egg;
• 2/3 cup milk.
Filling
• spoon of cinnamon powder;
• 30 gr. white chocolate;
• 4 dessert spoons of sugar;
• small banana.
Cooking Method:
1. In the warm milk stir the previously disheveled egg. Pour the mixture into a voluminous bowl, add sugar, pour in a little salt, stir loose components to dissolve.
2. Melt the butter, mix it with lean, pour the mixture of fats to the milk mixture, stir.
3. Mix the flour with the yeast. Gradually pouring the flour mixture into the milk mixture, knead the soft, rather plastic dough. Well knead it on the table, then put in a half hour in the heat. Be sure to cover the bowl with linen. 4. A lush, well-fitting dough is formed with a bundle, which is cut into nine equal pieces. Put them on a floured table, cover with a napkin, leave for twenty minutes.
5. Chocolate breaks into squares, cut the banana into short, narrow strips. Mix icing sugar with cinnamon. In a small bowl we pour vegetable oil on the thickness of a finger.
6. Distance pieces of dough roll out thin, rectangular in shape. On the narrow sides, a little way back toward the center, we put chocolate on one edge, and a banana on the opposite. Close the filling with dough, firmly press it on the sides.
7. Lubricate, remaining free in the center, the dough with vegetable oil, cut with a sharp knife with longitudinal strips, 7 mm wide. Holding the edges with the filling, lift the billet and lower it with the greased side onto a mixture of granulated sugar and cinnamon. Raise it again and turn it over, center it twice. Then, turning the edges down, we hide them inside.
8. Spread the future bun on a baking sheet and gently straighten strips on it. Give the “flowers” 20 minutes of exposure and put the brazier in the oven. We bake buns for 20 minutes, until the top is evenly colored.
9. Hot muffins with chocolate grease with melted butter and sprinkle with fine sugar.
Cinnamon buns with chocolate: quick recipe from puff yeast dough
Ingredients:
• kilogram of frozen yeast dough (puff).
Filling
• a glass of sugar;
• two spoons of ground cinnamon in a mortar;
• butter - a third of a standard pack;
• 200 gr. white or natural bitter chocolate.
To fill:
• Philadelphia cheese, creamy - 200 g;
• 150 gr. powdered sugar;
• crystalline vanillin - 1 gr .;
• two spoons of milk;
• juice from a quarter of a medium-sized thin-skinned lemon.
Cooking Method:
1. Put the dough out of the package and wait until it thaws.
2. Meanwhile, finely chop the chocolate or coarsely rub it. Sugar is thoroughly mixed with cinnamon. Cut the butter into thin slices, leave in a bowl to melt.
3. Soft dough lightly roll with a rolling pin, giving the layer a rectangular shape. Lubricate with softened oil, not reaching the wide edges and a half centimeters. Sprinkle with cinnamon and chocolate on top, wrap in a roll, pinch edges. Cut into wide, five-centimeter pieces. 4. We spread the future buns on cuts, in the wide oiled form. We cover with a linen napkin, give for proofing 25 minutes. Next, bake at 180 degrees, not less, for half an hour.
5. Cooking fill. Mix cheese with powdered sugar. Dissolve vanilla with warm milk, cool and pour to cheese. Add lemon juice, stir well.
6. We select part of pouring and pour hot buns with it immediately after baking. The remaining mixture lubricates the already cooled baking.
Buns with chocolate - cooking tricks and useful tips
• Melting chocolate, try to mix it as often as possible. Then it will bloom faster and more evenly. Do not take a porous product, it almost does not heat.
• Yeast dilute with warm, heated to 38-40 degrees, milk. If they are dissolved in cold or overly hot liquid, the dough will not rise.
• Cook the chocolate filling when the dough is almost ready to form the buns. If this is done earlier, the chocolate mass will harden and apply it to the dough will be problematic.
• Immerse hot buns immediately after baking with water, ruddy crust becomes softer. It is convenient to do this by spraying water from a spray bottle.
