Dough:
4 1 \ 2 glasses of flour (630 g)
35 g fresh yeast
200 g of butter
1 \ 2 cups of milk (120 ml)
1 \ 2 cups water (120 ml)
2 eggs
1 \ 3 cups of sugar (70 g)
1 bag of vanilla sugar (10 g)
Filling:
200 g of butter
100 g of bitter chocolate
5 tbsp cocoa (50 g)
3 \ 4 cups of sugar
1 bag of vanilla sugar (10 g)
2 tbsp. With a hill of halva liquid (which can be spread)
You can also take ready-made chocolate paste.
For lubrication:
1 egg + a little water
For decoration:
powdered sugar
Dough preparation:
Sift 3 1/2 cups of flour into a mixer cup, add yeast and mix.
Melt the butter, mix with milk and water, until a homogeneous warm mass.
Add eggs to the flour, sugar, vanilla sugar and liquid with butter.
Mix at medium speed for 5 minutes to a very soft, sticky dough.
Gradually, in small pieces, add the rest of the flour and knead it for another
2 minutes.
The dough will be collected around the hook separating from the walls of the cup.
Cover the dough and put it in a warm place so that it increases in two.
Preparation of the filling:
Melt chocolate and butter together.
Add cocoa, sugar and vanilla sugar to mix until smooth.
We put in the fridge for 20 minutes, mix once.
Molding and baking:
heat the oven to 170 degrees.
Sprinkle the working surface with flour.
Remove the dough and divide it into 2 equal parts.
Roll one piece of dough into a rectangle 0.5 cm thick.
Lubricate evenly chocolate filling and randomly distribute halva.
Twist into a roll.
Do the same with the second part of the test.
Twist the two rolls together and fasten the ends together in the form of a ring.
Lay out in a greased form and leave to approach for 20 minutes.
Lubricate the egg and put in the oven.
After 30 minutes of baking, cover the headstock with aluminum foil and bake for another 25 minutes.
Give a little cool and turn on the grill, give completely cool.
Sprinkle with powdered sugar.
by prescription Karin Goren
The article is based on materials .
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