Description
Offer a simple recipe for rolls, and charm, with a delicious filling of white chocolate and nuts. A beautiful dessert for a Cup of coffee or tea, from tender dough and crispy chocolate-hazelnut filling. The preparation is very simple, does not take much time to describe and take pictures much longer. This dessert will not leave you indifferent, bake and entertain their loved ones. The recipe was found on the German website Margarita from Hanover. A huge thank you to her, she is a master at baking.
Ingredients
-
Milk
200 ml
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Yeast
10 g
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Sugar
20 g
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Chicken egg
1 piece
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Salt
0.5 tsp
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Margarine
40 g
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Flour
420 g
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White chocolate
100 g
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Butter
60 g
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Almonds
130 g
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Sugar
40 g
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Cinnamon
1 tsp
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Cream
20 ml
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Sugar
20 g
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Butter
20 g
-
Flour
40 g
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Yolk egg
1 piece
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Cream
1 Tbsp
Cooking
Yeast pulverize. Pour milk. Add a little flour (of the total), make the batter. Leave alone for 10-15min. before the emergence of bubbles (to revive the yeast).
In "animated" yeast beat the egg, add salt, sugar and mix well.
Pour half of the flour and mix well. Pour restofline margarine or butter and stir. Adding the rest of flour, knead a soft dough.
The dough does not stick to hands and bowl. You can make a batch in the X/N. a Bowl to grease with vegetable oil, dough roll into a ball. Cover with a lid or cling film and put in a warm place for 1 hour.
Prepare the filling. Nuts slightly dry to dry pan.
Chocolate and butter melt on a steam bath. Nuts grind in a blender, add the chocolate, add sugar, cinnamon. If the mass of the thick - need to add cream.
Streusel (I have a little left over not used):20 g sugar,20 g slivoch. butter (cold),40 g flour. Mixes very well with a fork.
Punch down the risen dough, divide into 8 equal parts, I have a 89 g, round, cover with foil and leave to rest for 20 min.
Each piece of dough to roll out into an oval (flour need quite a bit of podpili), with an approximate size of 25х13 cm, evenly distributing the stuffing. Roll the dough along the long side into a tube, slightly laminated.
Cut in half lengthwise, not cutting one end to end. To roll the dough in the form of a two cuddles to put a ring on top of the first ball and the tip in the middle to hide. Put buns on a baking tray lined with parchment. Coat the dough in rolls (free from filling places) with a mixture of yolk and cream. Sprinkle strasheim (easy to sprinkle a teaspoon).
Bake in the preheated oven on the middle level, at 190°C until Golden brown approximately 25-35. Watch your oven. I baked 4 pieces, bread strong swell. Scones to cool until warm, the desire to pour sugar glaze: 100 g icing sugar + 2 tbsp water - mix well.
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