Muffin with chocolate coconut topping

Description

Gentle dough, sweet crisp with the scent of coconut, melting chocolate, creamy delight...One word-great start to a good day! And today is a great day-the birthday of a sweet little girl Natasha Kuss! Congratulations and I wish you all the best, love and happiness!

Ingredients

Cream

200 ml
Butter

60 g
Water

100 ml
Sugar

7 Tbsp
Salt

1 pinch
Flour

3.5 cup
Semolina

3 Tbsp
Yeast

1 tsp
Dark chocolate

1 handful
Coconut shavings

40 g
Chicken egg

2 piece

Cooking

Products in advance, remove from refrigerator and let them warm up to room temperature. The flour with the semolina and sift twice. Sugar is better to take small, in the dough is 4 tablespoons. Cream fat content of 10 to 20%. Oil is better to take a good, then the taste test is a gentle and creamy, very tasty.

The dough I put in the bread maker on the French bread mode. In the end, the dough made a determined attempt to escape. Flour may have a little to add, look at the consistency of the dough. It should be soft, but thick.

The finished dough – it's sticky -remove the parts and cut the oil by hand. To cut the dough into small buns.

In each slice put 2-3 chocolate tablets or a square of chocolate on your taste. Wrap the edges down and stung, forming a round bun.

In a convenient saucer to mix coconut with the remaining sugar. Break in each muffin generously in the mixture and put into greased pan loosely. Give rasstoyatsya and bake at 200 degrees until light blush. Then turn down the heat to 180 and bake until done. Not to dry and not much to romanity, otherwise it can taste bitter.