Description
Soft, tender and very chocolatey! A wonderful muffin for chocolate lovers and not only.
Ingredients
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Flour
540 g
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Chicken egg
4 piece
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Sugar
70 g
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Butter
200 g
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Water
180 ml
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Yeast
10 g
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Salt
0.66 Tbsp
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Chocolate milk
115 g
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Cocoa powder
4 Tbsp
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Rum
1 Tbsp
Cooking
In a large bowl, mix the eggs, melted butter, water. Add salt, sugar, flour and yeast.
Knead the dough. It should stick to hands. Leave the dough to rise in a warm place for 2 hours.
While the dough rises, make the cream. To do this, melt the chocolate (I do this in the microwave, but you can in a water bath). In rum to dissolve the cocoa.
Add in the chocolate butter rum cocoa and stir until smooth.
When the dough is ready, it needs to roll in flour on all sides. To do this, simply lift up the edge and release to a table (like beating) and so a few times. Then roll the dough in a rectangular layer and smear chocolate cream.
Roll roll and cut into pieces width of about 5 cm.
Fold the rolls in the form for cupcakes or muffins and leave to rest for another hour and a half. Before baking the rolls be lubricated with egg white and sprinkle with brown sugar "Mistral Demerara." Bake in the oven at 180 °C for about 45 minutes until Golden brown.
Finished rolls cool slightly in shape, then get it. Can be used immediately (for those who do not desist from such flavor) or let them cool completely (for those who have strong nerves :) )
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