Buns Poured With Chocolate - A Step By Step Recipe With A Photo
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Video: Buns Poured With Chocolate - A Step By Step Recipe With A Photo
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15
Chocolate-covered buns are an ideal treat for a cup of tea or coffee, especially on a winter day. These buns must be made from sourdough dough, optionally with raisins or nuts.
Cooking description:
Chocolate lovers will definitely appreciate this recipe, because a flower-shaped cake poured with chocolate will not leave anyone indifferent! You can easily use yeast dough to make it, but sourdough dough is more useful. Below you will learn how to make chocolate-covered buns.
Purpose: For breakfast / For afternoon tea
Main ingredient: Dough / Chocolate
Dish: Baking / Buns / Sweet
Ingredients:
- Butter dough - 700-800 Gram
- Olive oil - 6-7 Art. spoons
- Chocolate - 70 Grams
- Sugar - 0.5 cups
- Cane sugar - 3-4 tbsp spoons
- Egg - 2 Pieces
Servings: 7-8
How to make "Buns with chocolate"
Divide the butter dough into two equal parts and round each part. Cover one part with plastic wrap and set aside. Divide the remaining dough into four parts, round each and roll into a bun. Roll one ball into a thin tortilla and place on a pie-sized round surface lined with baking paper. Brush the flat cake with olive oil and evenly distribute a few tablespoons of sugar. Place the second layer of dough on top and align with the first layer. Lubricate the second layer with olive oil, sprinkle evenly with sugar and lay out the third layer. Line it with the rest of the cakes, brush with olive oil, sprinkle with sugar and lay the fourth layer on top. Using the markings, divide the top cake into 16 parts, and with a glass, mark a circle in the center that will not need to be cut. Using a sharp knife, cut the pie into 16 pieces according to the markings. Then take two adjacent strips and twist them in opposite directions three times. Secure the ends so that you get an oval shape. Do the same with the other strips. Gently transfer the cake to baking paper and sprinkle with cane sugar. Cover the cake with plastic wrap and let it rest for 30 minutes.
