•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Buns "Roses with Chocolate" Recipe
What can be better than home baking in the circle of friends and family! Try to bake buns with chocolate. They are not only delicious, but also contain very little sugar and fat. And will appeal to everyone-from young to old. Also, they are suitable for fasting for those who have refused to eat animal products.
Cook Time 80 minutes
Servings
Ingredients
Coconut milk:
Dough:
Filling:
Cook Time 80 minutes
Servings
Ingredients
Coconut milk:
Dough:
Filling:
Instructions
  1. Make milk on the eve of baking. Wash the coconut. Punch one hole and pour out the coconut water ( you can drink it-very tasty). I tap the entire surface with a hammer to split the coconut.
    Make milk on the eve of baking.
Wash the coconut. Punch one hole and pour out the coconut water ( you can drink it-very tasty). I tap the entire surface with a hammer to split the coconut.
  2. Peel it (I do it with a vegetable peeler ), slice it randomly and put it in the bowl of a combine.
    Peel it (I do it with a vegetable peeler ), slice it randomly and put it in the bowl of a combine.
  3. Chop the coconut, gradually add water, at the highest speed-about 5 minutes.
    Chop the coconut, gradually add water, at the highest speed-about 5 minutes.
  4. Then with the help of gauze, strain the milk, squeeze out the coconut shavings. Put the milk in the cold for settling, and dry the shavings in a warm place ( I dry in a preheated, but turned off oven, because I can not make a small temperature in it). When the milk has settled , you need to remove the top layer of oil . Shake the milk before use.
    Then with the help of gauze, strain the milk, squeeze out the coconut shavings.
Put the milk in the cold for settling, and dry the shavings in a warm place ( I dry in a preheated, but turned off oven, because I can not make a small temperature in it).
When the milk has settled , you need to remove the top layer of oil . Shake the milk before use.
  5. The filling is also better to do the day before. Finely chop the chocolate, mix with cocoa, pour hot milk and mix thoroughly. Do not be afraid - at first it turns out liquid. Put in the refrigerator for at least 4 hours . The result is a thick, airy mass.
    The filling is also better to do the day before. Finely chop the chocolate, mix with cocoa, pour hot milk and mix thoroughly. Do not be afraid - at first it turns out liquid. Put in the refrigerator for at least 4 hours . The result is a thick, airy mass.
  6. Add butter and sourdough to the sifted flour and knead the dough. Cover it and put it in the heat for 1 hour to approach.
    Add butter and sourdough to the sifted flour and knead the dough. Cover it and put it in the heat for 1 hour to approach.
  7. Divide the dough into equal parts ( I have 6). Roll out the ovals about 0.7 cm thick. Apply 1 h. l. with a hill of filling , distribute it on the surface without reaching a little to the edges. Then roll up the tube and pinch the edges. Make an incision, not to the end and twist the pigtail, securing the edges.
    Divide the dough into equal parts ( I have 6). Roll out the ovals about 0.7 cm thick. Apply 1 h. l. with a hill of filling , distribute it on the surface without reaching a little to the edges. Then roll up the tube and pinch the edges. Make an incision, not to the end and twist the pigtail, securing the edges.
  8. Twist the roses, put them on a baking sheet and cover with a towel. Leave in the heat to approach for 30 minutes . Bake in a preheated 180 C oven for 25 minutes.
    Twist the roses, put them on a baking sheet and cover with a towel. Leave in the heat to approach for 30 minutes .
Bake in a preheated 180 C oven for 25 minutes.
  9. Bon Appetit!
    Bon Appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of