Chocolate is made from cocoa, cocoa paste and cocoa butter, which in turn is the result of cocoa beans being processed. There are many different types of cocoa beans. Chocolate itself is bitter and does not taste very good. Has been mixed with different spices over the years, but it was only when it began to mix it with butter, cream and milk that it became chocolate as we know it today, and is ideal both alone and combined with other foods and desserts.
Chocolate buns are some of the best I know of, everyone in the family craves chocolate buns, and it’s perfect for both everyday and weekend.
As it takes a little longer to bake them, I usually bake them on weekends.
I spend just over 1 hour on this yeast baking.
1 kg of flour
50 grams of dry yeast
2 tablespoons sugar
1 teaspoon salt
65 grams of butter
2½ deciliters of milk
3 deciliters of water
2 eggs for brushing
possibly 2 deciliters of sesame seeds or poppy seeds for decoration.
THIS IS WHAT YOU DO
Add the flour and salt in a bowl, melt the butter, put in milk and water and warm it to 37 ° C, crush the yeast and add sugar, stir well to the yeast and the sugar melts. Stir the liquid well into the flour mixture in a kitchen machine. Let the dough rise for 1 hour, knock down the dough and divide the dough into three. Roll out to square shape. Divide them into six rectangles. Put on the nutella and fold the edges of the sides and roll each rectangle together.
Place the balls on a baking tray with baking paper. Leave them for about 20 minutes.
Brush with whipped egg and sprinkle with sesame seeds. Let them roast at 200 ° C for 15-20 minutes until golden. Cool on grill.