Chocolate Laminated Buns

Ingredients

• 200 ml Warm water (For the yeast dough; the source specifies 1 glass with a volume of 200 ml.)
• 200 ml Warm milk (For the yeast dough; the source specifies 1 glass with a volume of 200 ml.)
• 90 g Sugar (Added in portions: half to the yeast, and the rest after the mixture has rested.)
• 1 tsp Dry yeast
• 1 Egg
• Salt (A pinch.)
• 600 g Wheat flour (Sifted; part of the dough will later be used for the chocolate layer.)
• 35 g Butter (Softened; added while kneading the dough.)
• 2 tbsp Cocoa powder (For the chocolate dough.)
• 2.5 tbsp Hot water (For mixing with the cocoa; the source specifies 2–3 tablespoons.)
• 100 g Butter (Softened; for brushing the rolled-out pieces of dough.)
• Chocolate (For the filling, in pieces; quantity not specified.)
• Oil (For greasing the bowl and the buns before baking; quantity not specified.)
• 100 ml Water (For the sugar syrup; the syrup is optional.)
• 100 g Sugar (For the sugar syrup; the source specifies 0.5 cup.)

Steps

1. 1

   Mix the warm water, warm milk, half of the 90 g of sugar, and the dry yeast. Cover the mixture and leave it for 10 minutes.

2. 2

   Add the remaining sugar, the egg, and a pinch of salt. Gradually sift in 600 g of flour, mixing the dough.

3. 3

   Add 35 g of softened butter and knead the dough.

4. 4

   Set aside approximately one-third of the dough for the chocolate portion. Grease a bowl with oil, place the larger portion of the dough in it, and leave it in a warm place for 40 minutes to rise.

5. 5

   Mix the cocoa with 2–3 tablespoons of hot water. Add the mixture to the reserved one-third of the dough and knead to make the chocolate dough.

6. 6

   Cover the chocolate dough and leave it in a warm place for 40 minutes.

7. 7

   When the dough has risen, knead the plain dough briefly and divide it into 9 pieces. Shape them into balls.

8. 8

   Divide the chocolate dough into 4 pieces and shape them into balls as well.

9. 9

   Roll out each piece of plain dough and brush it with butter. Repeat with the chocolate dough, placing the chocolate layer on top.

10. 10

    Cover the assembled layers with plastic wrap and place them in the freezer for 30 minutes or in the refrigerator for 2–3 hours.

11. 11

    Take out the dough and roll it into a rectangle approximately 40 × 50 cm. Trim the edges; the trimmings can be rolled into small croissants.

12. 12

    Cut the rectangle into 10 pieces. Using a sharp knife or blade, make cuts in each piece without cutting all the way through the dough.

13. 13

    Turn the pieces over, place pieces of chocolate in the center, and shape the buns.

14. 14

    Arrange the buns on a baking sheet lined with parchment paper and leave them for another 15 minutes.

15. 15

    Brush the buns with oil before baking. Bake in an oven preheated to 180 °C for 20–25 minutes.

16. 16

    If desired, prepare the syrup: combine the water and sugar and boil for 2–3 minutes.

17. 17

    Brush the hot baked buns with the sugar syrup.

Notes

The quantities of chocolate for the filling and oil are not specified. The author notes that due to power outages, the buns accidentally proofed and continued baking for much longer, but the standard baking time is 20–25 minutes.

Nutrition per serving

• baking
• dessert
• buns
• croissants
• yeast dough
• chocolate
• laminated dough
• oven