Muffins with chocolate cream

Description

Wonderful muffins. Lush, fragrant, filled with vanilla cream custard.

Ingredients

Flour

400 g
Yeast

1.5 tsp
Cheese curd

200 g
Yogurt

200 g
Chicken egg

1 piece
Sugar

5 Tbsp
Salt

0.25 tsp
Vanilla

0.25 tsp
Yolk egg

1 piece
Butter

50 g
Chicken egg

1 piece
Flour

3 tsp
Sugar

4 Tbsp
Milk

220 ml
Dark chocolate

30 g

Cooking

To break immersion blender cottage cheese with yogurt. Add vanilla, salt, sugar, yeast SAF-moment and egg.

Yeast SAF-time straight dough is an excellent dough.

Gradually pouring flour, knead the dough, slightly stick to hands. Flour I pointed out the maximum number. Most likely won't need it completely. At the end of kneading add the melted butter. It should not be hot. Remove the dough to rise in a warm place.

While the dough is resting, prepare the cream. Mix the egg with the flour until lumps disappear.

Boil the milk with sugar and to enter a thin stream into the egg-flour mixture. Put on fire and cook, stirring constantly, until thick. The cream should not boil.

Separate one-third creams. In large part add the chocolate and stir until a homogeneous mass. Cover surface of cream with plastic wrap and set aside to cool.

The dough came. It should again be stirred. If it's too sticky, powder hands with flour.

Divide the dough into equal balls. Their number depends on what size scones you want. If necessary again to powder my hands with flour.

Each ball with your hands to knead into a cake, put some chocolate cream, and formed into round buns.

Lay rolls side by side on a baking sheet. Lubricate the egg yolk and apply a pattern of white custard. After a 20 minute rustici bake at 200 degrees. Baking time depends on oven. It took me 25 minutes.

Allow the rolls to cool and invite loved ones over for tea.

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