Granny With Chocolate - A Step By Step Recipe With A Photo

This recipe will tell you how you can make chocolate granny a little faster and tastier than usual. All you need is the ingredients we are used to and some free time!

Cooking description:

Chocolate grandma is a twisted pigtail version of yeast pastry. As a filling - chocolate, and you can also add nuts, raisins and dried apricots, by the way. It is impossible to resist, it is easier to give up and go to brew tea.

Purpose: For lunch / For children / For dessert / Holiday lunch

Main ingredient: Dough / Yeast dough / Chocolate

Dish: Baking / Sweet

Ingredients:

• Flour - 450 Grams
• Warm milk - 170 grams
• Dry yeast - 15 grams
• Sugar - 75-80 Grams
• Egg - 2 Pieces
• Ghee butter - 4 Tbsp. spoons
• Salt - 1/2 Teaspoon
• Vanilla Sugar - 1 Teaspoon
• Fat cream - 1 Glass
• Chocolate chips - 200-250 grams

Servings: 4-6

How to cook "Granny with chocolate"

1. Pour yeast into a container and cover it with warm milk. Let the yeast sit for 7 minutes. Add half a glass of flour and 2 tablespoons of sugar to the same container. Stir, cover with cling film and leave the dough at room temperature for an hour to grow in volume. 2. In a bowl of yeast, beat 2 eggs, 3 tablespoons of melted butter, remaining 2 tablespoons of sugar, salt and vanilla sugar. Use a crochet hook to mix the dough on medium speed and add the remaining 3 cups of flour (1/2 cup portions). The dough should be slightly sticky to the touch, but should not stick. After all the flour is found, continue kneading the dough at medium speed for 8-10 minutes. After you have got the perfect dough, leave it again under the film for an hour and a half to increase in size. 3.Combine the cream and 1/4 cup of sugar over medium heat in a ladle and heat without boiling. Pour the hot cream into the chocolate chips. Stir the ganache quickly until the chocolate dissolves. 4. Divide the dough in two and roll it out on a floured surface. Brush each piece with the finished chocolate and roll into a sausage. 5. Cover the dough with plastic wrap and place in the refrigerator for 15 minutes. Divide each "sausage" in half (but not completely), and then twist, intertwining the halves. Place the dough in a baking dish and let them grow in volume again for 15 minutes. 6. Brush the dough with ghee. Bake the buns for 30 minutes in an oven preheated to 170-180 degrees.Stir the ganache quickly until the chocolate dissolves. 4. Divide the dough in two and roll it out on a floured surface. Brush each piece with the finished chocolate and roll into a "sausage". 5. Cover the dough with plastic wrap and place in the refrigerator for 15 minutes. Divide each "sausage" in half (but not completely), and then twist, intertwining the halves. Place the dough in a baking dish and let them grow in volume again for 15 minutes. 6. Brush the dough with ghee. Bake the buns for 30 minutes in an oven preheated to 170-180 degrees.Stir the ganache quickly until the chocolate dissolves. 4. Divide the dough in two and roll it out on a floured surface. Brush each piece with the finished chocolate and roll into a "sausage". 5. Cover the dough with plastic wrap and place in the refrigerator for 15 minutes. Divide each "sausage" in half (but not completely), and then twist, intertwining the halves. Place the dough in a baking dish and let them grow in volume again for 15 minutes. 6. Brush the dough with ghee. Bake the buns for 30 minutes in an oven preheated to 170-180 degrees.divide in half (but not completely), and then twist, intertwining the halves. Place the dough in a baking dish and let them grow in volume again for 15 minutes. 6. Brush the dough with ghee. Bake the buns for 30 minutes in an oven preheated to 170-180 degrees.divide in half (but not completely), and then twist, intertwining the halves. Place the dough in a baking dish and let them grow in volume again for 15 minutes. 6. Brush the dough with ghee. Bake the buns for 30 minutes in an oven preheated to 170-180 degrees.