Buns stuffed with chocolate paste. How to make yeast dough buns with chocolate filling inside

Many connoisseurs of desserts consider yeast baking to be something ordinary, unworthy of special attention. The recipe for making chocolate buns is simple, although this will have to tinker with yeast dough.

Ingredients

Servings: - + 6

• Fine wheat flour 600
• Milk (fat content 3.2%) 180
• warm water 150 g.
• chicken egg 1 PC.
• Butter 50 g.
• Dry yeast 7 y.
• Sugar 40 g.
• Salt 1/2 tsp
• Bar chocolate (dark or milk) 100 g

per serving

Calories: 332 kcal

Proteins: 7 g

Fats: 16 g

Carbohydrates: 43.8 g

45 min. Seal

Make a steam. Pour the yeast with warm water (150 ml), add 1 tablespoon of flour and 1 tablespoon of sugar. Stir. Cover with cling film and leave in a warm place for 15-20 minutes.

When the specified time has elapsed, many bubbles will appear on the surface of the mixture. This means that the yeast came to life and earned. Pour the bubbling liquid into a large container. Add warm milk. Beat in an egg. Pour in the remaining sugar. Add melted butter (it should be runny but not hot).

Mix thoroughly until smooth. Pour in the remaining flour. It must first be sieved through a sieve (at least 3 times). So a lot of air will get into the flour mass, which will help raise the dough so that the baking is lush and voluminous.
Knead soft dough. Do not knead for a long time. The mass should be slightly sticky.

Cover the dough with cling film and place in a warm place to infuse. After 1 hour, you need to knead the risen mass and leave for another 60 minutes.
The risen dough needs to be lightly kneaded again.

Divide the mass into 12-14 parts, roll up the balls, turn them into cakes with your hands. Place a few pieces of chocolate in the center of each piece of dough. Break the bar in advance, so it will be easier to evenly distribute the chocolate.

Pinch the edges of each cooked cake: first, as for dumplings, then wrap the ends in the middle to make round products.
Cover the shaped buns with chocolate from yeast dough with cling film and leave in a warm place for 15 minutes. During this time, they will increase in size even more.

Prepare the streusel. Mix: flour (2 tablespoons), sugar (2 tablespoons) and cubes of cold butter (1 tablespoon).
“Chop” the mixture with a knife and rub it with your hands to make fine crumbs.

Brush the top of each bun with warm milk and sprinkle with streusel. Put the prepared products on a baking sheet covered with parchment. The paper should be lightly greased with warm milk and sprinkled with a small amount of flour. The buns should not lie close, there should be a distance of 5–8 cm between them (the pastry will still rise and “grow”). Leave the baking sheet with the buns again in a warm place to proof for 15 minutes.

Bake the blanks in an oven preheated to 180 degrees. This will take approximately 25-35 minutes. Buns should become ruddy.
Lush pastries are pleasantly springy, and the liquid filling literally breaks out, one has only to break the bun in half. It tastes better when it is warm, without waiting for it to cool completely.

1. According to the proposed recipe, chocolate buns inside can be covered with white icing instead of streusel, and then painted.
2. If you do not know how to make icing, add a teaspoon of water to 50 g of sifted powdered sugar. Stir. The powder should turn into a creamy mass. Brush the buns with this mixture. Draw stripes with black or milk chocolate. You can melt chocolate in a plastic bag. Break off a few slices and put in a bag, fasten the edge and dip in hot water, and then cut off the corner. Draw
3. The yeast baking tray is usually placed in the oven at the middle level. So that the products do not burn and rise better, put a pan with water down.
4. To make chocolate buns guaranteed fluffy, add 1 teaspoon of baking powder to the flour. When the yeast "works out", saturating the product with air, the baking powder will continue to loosen the baking.
5. If you don’t feel like messing around with kneading, prepare chocolate buns from a semi-finished product - a dough mass purchased at a supermarket or bakery.
6. Instead of bar chocolate, it is better to wrap chocolate paste, such as Nutella, in the middle of the buns. It will remain soft even after the donuts have cooled. You can make your own chocolate filling. It should not be too liquid so that it is convenient to form rolls from yeast dough.
7. To prepare the filling, mix 50 g of cocoa and 200 g of powdered sugar, sift the mixture. Pour in melted butter (100 g). Knead. You should get an elastic mass, resembling plasticine in consistency. If instead of "clay" you end up with a greasy powder that doesn't gather into a single lump, add some runny honey (about two tablespoons or less, as needed). Do not replace powdered sugar with sand. Sugar does not dissolve when heated, but melts, then when cooled, the filling becomes crispy and viscous.

As experts say, 90% of people "lose their heads" from these buns. And the reason for this is the breathtaking smell of chocolate, and fluffy dough.

Delicious, fragrant and very soft buns with chocolate spread - "Nutella". Children love these buns very much, because inside is not just jam, but their favorite)). Although with jam, such a bun also goes with a bang! Also, as a filling, you can use or boiled.

Ingredients:

dough:

• water - 100 ml
• sour cream - 150 g
• dry yeast - 2.5 teaspoons
• flour - 500 - 550 g
• sugar - 5 tablespoons
• butter - 70 g
• eggs - 2 pcs + 1 for greasing buns
• a pinch of salt
• vanillin - 1 g

filling:

• chocolate spread "Nutella"

Delicious buns with Nutella recipe:

I knead the dough for buns in a Panasonic SD-2500 bread machine. I put the products in the bucket of the bread machine according to the instructions. Yeast comes first, then flour, salt, sugar, vanillin, butter, eggs, sour cream and water. I turn on the bread maker to the main mode of kneading the dough, this mode lasts 2 hours and 20 minutes for me.

If you don't have a bread machine, knead the dough with your hands. To do this, dilute the yeast in warm water, then add melted butter, sour cream, salt, sugar, eggs and vanillin. Mix everything well. Then add flour in portions and knead a soft elastic dough. The dough should not stick to your hands. Cover the bowl with a clean tea towel and leave in a warm place for about an hour and a half. The dough should rise well and double in size.

Put the risen dough on the table. Divide it into several pieces, roll each piece into a circle, 2-3 mm thick.

Cut the circle into eight triangles. Place one teaspoon of Nutella on the wide end of the triangle.

Fold the edges of the dough (see photo) - this is done so that the filling does not “climb” during baking, but chocolate still dripped in places)). Then roll up the buns.

Grease a baking sheet with sunflower oil, lay out the buns. Give them 10-15 minutes to come up on a baking sheet, gently grease the buns with an egg or just the yolk (beat the yolk with a drop of water or milk). Then put the baking sheet in the oven preheated to 180 degrees. Bake Nutella buns for 25-30 minutes. We focus on our ovens.

5. We pinch the edges so that the filling is inside. We braid the bundles into a braid.

6. Put in a greased form. We leave for proofing for 30-40 minutes, then grease with a beaten egg and send it to the oven preheated to 200 degrees and bake until cooked, about half an hour.

The simplest recipe for yeast dough, and the result is divine. You can make anything with different fillings. I suggest flower buns with pretzels, and use Nutella and peanut butter for the filling (which, in principle, is already delicious in itself). And they remain lush for a long time, which is important

Every year I spent one month of summer holidays with my grandmother in the countryside. And every day the grandmother pampered her grandchildren with yeast pastries. These were yeast buns stuffed with cabbage and apples, buns with sugar and jam. Well, when grandmother got chocolate, we knew for sure that today there would be buns with chocolate filling. In my opinion, these are the most delicious buns I have ever tasted.

I changed the recipe a little and remade it for myself, and I am happy to share it with you. For the filling, I used chocolate drops, but they can be completely replaced with bar chocolate. The dough was set on dry yeast, if desired, they can be replaced with fresh ones. To make the buns with a glossy surface, before baking, you need to grease them with yolk or sweet water.

Perhaps, during kneading the dough, you will need a little more flour than indicated in the recipe, be guided by the state of the dough, one should be soft and not sticky to your hands.