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Print Recipe
Buns "Roses with Chocolate" Recipe
What could be better than homemade baking with friends and family! Try baking buns with chocolate. They are not only delicious, but also contain very little sugar and fat. And everyone will like it - from young to old. They are also 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. Prepare the milk on the eve of baking. Wash the coconut chips. Punch one hole and pour out the coconut water (you can drink it - very tasty). I tap the whole surface with a hammer to crack the coconut.
    Prepare the milk on the eve of baking.
Wash the coconut chips. Punch one hole and pour out the coconut water (you can drink it - very tasty). I tap the whole surface with a hammer to crack the coconut.
  2. Peel it (I do this with a vegetable peeler), cut it arbitrarily and put it in the bowl of the combine.
    Peel it (I do this with a vegetable peeler), cut it arbitrarily and put it in the bowl of the combine.
  3. Grind the coconut chips, gradually add water, at the highest speed - about 5 minutes.
    Grind the coconut chips, gradually add water, at the highest speed - about 5 minutes.
  4. Then, using gauze, strain the milk, squeeze out the coconut chips. Put the milk in the cold for settling, and dry the chips in a warm place (I dry in a preheated, but turned off oven, because I can't make a small temperature in it). When the milk settles, you need to remove the top layer of oil. Shake the milk before use.
    Then, using gauze, strain the milk, squeeze out the coconut chips.
Put the milk in the cold for settling, and dry the chips in a warm place (I dry in a preheated, but turned off oven, because I can't make a small temperature in it).
When the milk settles, you need to remove the top layer of oil. Shake the milk before use.
  5. Stuffing is also better to do the day before. Finely chop the chocolate, mix with cocoa, pour in the hot milk and mix thoroughly. Don't be afraid - at first it turns out a little thin. Refrigerate for at least 4 hours. The result is a thick, airy mass.
    Stuffing is also better to do the day before. Finely chop the chocolate, mix with cocoa, pour in the hot milk and mix thoroughly. Don't be afraid - at first it turns out a little thin. Refrigerate for at least 4 hours. The result is a thick, airy mass.
  6. Add the butter and sourdough to the sifted flour and knead the dough. Cover it and put it in the heat for 1 hour so that it fits.
    Add the butter and sourdough to the sifted flour and knead the dough. Cover it and put it in the heat for 1 hour so that it fits.
  7. Divide the dough into equal parts (I got 6). Roll out ovals about 0.7 cm thick. Apply 1 tsp of filling with a slide, spread it over the surface, not reaching the edges a little. 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 got 6). Roll out ovals about 0.7 cm thick. Apply 1 tsp of filling with a slide, spread it over the surface, not reaching the edges a little. 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!
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