How to make buns from yeast dough with chocolate filling inside. Delicious buns with Nutella Yeast bun recipe with chocolate spread

Delicious, aromatic and very soft buns with chocolate spread - Nutella. Children love these buns very much, because inside is not just jam, but their favorite)). Although these buns also go great with jam! You can also use boiled one as a filling.

Ingredients:

dough:

• water - 100 ml
• sour cream - 150 g
• dry yeast - 2.5 teaspoons
• flour - 500 - 550 g
• sugar - 5 tablespoons
• butter - 70 g
• eggs - 2 pcs + 1 for greasing buns
• a pinch of salt
• vanillin - 1 g

filling:

• Nutella chocolate spread

Delicious buns with Nutella recipe:

I knead the bun dough in a Panasonic SD-2500 bread maker. I put the products in the bread machine bucket according to the instructions. Yeast comes first, then flour, salt, sugar, vanillin, butter, eggs, sour cream and water. I turn on the bread maker to the main mode of kneading dough, for me this mode lasts 2 hours 20 minutes.

For those who don’t have a bread machine, knead the dough by hand. To do this, you need to dilute the yeast in warm water, then add melted butter, sour cream, salt, sugar, eggs and vanillin. Mix everything well. Then add flour in portions and knead into a soft elastic dough. The dough should not stick to your hands. Cover the bowl with the dough with a clean towel and place in a warm place for about an hour and a half. The dough should rise well and double in size.

Place the risen dough on the table. Divide it into several pieces, roll each piece into a circle, 2-3 mm thick.

Cut the circle into eight triangles. Place one teaspoon of Nutella on the wide edge of the triangle.

Fold the edges of the dough (see photo) - this is done so that the filling does not “spread” during baking, but chocolate still leaked in places)). Then roll the buns into a bagel.

Grease a baking tray with sunflower oil and place the buns. Let them rise on the baking sheet for 10-15 minutes, carefully brush the buns with egg or just yolk (beat the yolk with a drop of water or milk). Then place the baking sheet in an oven preheated to 180 degrees. Bake the Nutella buns for 25-30 minutes. Let's take a look at our ovens.

The simplest recipe for yeast dough, and the result is divine. You can top it with anything and with different fillings. I suggest flower buns with pretzels, and use Nutella and peanut butter for the filling (which is actually delicious in itself). And they remain lush for a long time, which is important

5.Pinch the edges so that the filling is inside. We braid the strands into a braid.

6.Place in a greased form. Leave to proof for 30-40 minutes, then brush with beaten egg and place in an oven preheated to 200 degrees and bake until done, about half an hour.

Many dessert connoisseurs consider yeast baking to be something ordinary, unworthy of special attention. The recipe for making chocolate buns is simple, although you will have to tinker with yeast dough to make it.

Ingredients

Servings: – + 6

• Fine wheat flour 600 g.
• Milk (fat content 3.2%) 180 g
• Warm water 150 g.
• Chicken egg 1 PC.
• Butter 50 g.
• Dry yeast 7 years
• Sugar 40 g.
• Salt 1/2 tsp.
• Chocolate bars (dark or milk) 100 g.

Per serving

Calories: 332 kcal

Proteins: 7 g

Fats: 16 g

Carbohydrates: 43.8 g

45 min. Seal

Make a dough. Pour warm water (150 ml) over the yeast, add 1 tablespoon of flour and 1 tablespoon of sugar. Stir. Cover with film and leave in a warm place for 15–20 minutes.

When the specified time has elapsed, many bubbles will appear on the surface of the mixture. This means that the yeast is alive and working. Pour the bubbling liquid into a large container. Add warm milk. Beat in the egg. Add the remaining sugar. Add melted butter (it should be liquid, but not hot).

Mix thoroughly until smooth. Add the remaining flour. It must first be sifted through a sieve (at least 3 times). This will allow a lot of air to get into the flour mass, which will help raise the dough so that the baked goods are fluffy and voluminous.
Knead soft dough. Don't knead for too long. The mass should be slightly sticky.

Cover the dough with cling film and place in a warm place to infuse. After 1 hour, you need to knead the risen mass and leave for another 60 minutes.
The risen dough needs to be lightly kneaded again.

Divide the mass into 12–14 parts, roll into balls, and turn them into cakes with your hands. Place a few chocolate chips in the center of each piece of dough. Break the bar in advance to make it easier to distribute the chocolate evenly.

Pinch the edges of each cooked flatbread first, as for dumplings, then fold the ends into the middle to create a round shape.
Cover the formed buns with chocolate from yeast dough with film and leave in a warm place for 15 minutes. During this time they will further increase in size.

Prepare the streusel. Mix: flour (2 tablespoons), sugar (2 tablespoons) and cubes of cold butter (1 tablespoon).
“Chop” the mixture with a knife and rub with your hands to form fine crumbs.

Brush the top of each bun with warm milk and sprinkle with streusel. Place the prepared products on a baking sheet lined with parchment. The paper should be lightly greased with warm milk and sprinkled with a small amount of flour. The buns should not lie close together; there should be a distance of 5–8 cm between them (the baked goods will still rise and “grow”). Leave the tray with the buns in a warm place again to proof for 15 minutes.

Bake the pieces in an oven preheated to 180 degrees. This will take approximately 25-35 minutes. The buns should become rosy.
The fluffy pastry is pleasantly springy, and the liquid filling literally bursts out as soon as you break the bun in half. It tastes better when it is warm, without waiting for it to cool completely.

1. According to the proposed recipe, buns with chocolate inside can be coated with white icing instead of streusel, and then painted.
2. If you don’t know how to make glaze, add a teaspoon of water to 50 g of sifted powdered sugar. Stir. The powder should turn into a creamy mass. Brush the buns with this mixture using a brush. Draw stripes with dark or milk chocolate. You can melt the chocolate in a plastic bag. Break off a few slices and put them in a bag, secure the edge and put them in hot water, and then cut off the corner. Draw
3. A baking tray with yeast baked goods is usually placed in the oven on the middle level. To prevent the products from burning and to rise better, place a tray with water down.
4. To ensure your chocolate buns are fluffy, add 1 teaspoon of baking powder to the flour. When the yeast “works out”, saturating the product with air, the baking powder will continue to loosen the baked goods.
5. If you don’t want to bother with kneading, prepare chocolate buns from a semi-finished product - dough mass purchased at a supermarket or bakery.
6. Instead of chocolate bars, it is better to wrap chocolate spread, such as Nutella, in the middle of the buns. It will remain soft even after the crumpets have cooled. You can make your own chocolate filling. It should not be too liquid so that it is convenient to form rolls from yeast dough.
7. To prepare the filling, mix 50 g of cocoa and 200 g of powdered sugar, sift the mixture. Pour in melted butter (100 g). Knead. You should get an elastic mass, the consistency of which resembles plasticine. If instead of “plasticine” you end up with a fatty powder that does not gather into a single lump, add a little liquid honey (about two tablespoons or less, as needed). Do not replace powdered sugar with sand. Sugar does not dissolve when heated, but melts, then when it cools, the filling becomes crispy and viscous.

As experts say, 90% of people “lose their heads” over these buns. And the reason for this is the mind-blowing smell of chocolate and fluffy dough.

Every year I spent one month of summer holidays with my grandmother in the village. And every day the grandmother spoiled her grandchildren with yeast baked goods. These were yeast buns stuffed with cabbage and apples, buns with sugar and jam. Well, when grandma took out the chocolate, we knew for sure that today there would be buns with chocolate filling. In my opinion, these are the most delicious buns I have ever tried.

I changed the recipe a little and adapted it for myself, and I am happy to share it with you. I used chocolate drops for the filling, but they can easily be replaced with chocolate bars. The dough was made with dry yeast; if desired, it can be replaced with fresh yeast. To ensure that the buns have a glossy surface, you need to brush them with yolk or sweet water before baking.

Perhaps while kneading the dough you will need a little more flour than indicated in the recipe, be guided by the condition of the dough, one should be soft and not stick to your hands.