These buns are interesting not so much for their “unusual” design (although this is what they caught on with me), but for a very interesting and not quite familiar combination of two types of dough: tender and very rich yeast and crunchy, crumbly, partly like shtrezel test - spreading. Very unusual, very beautiful and very tasty! Give it a try!
To make 16 buns you will need:
For yeast dough:
3g instant dry yeast (preferably a SAF moment in a golden bundle)
1 large chicken egg
20 g of warm water
57 g of warm water (you can take less)
45 g butter
7 g instant dry yeast (preferably a SAF moment in a gold packet)
114 g icing sugar
91 g butter
2 tablespoons of cocoa powder
1 tablespoon ground cinnamon
For flour, mix flour and dry yeast.
In the center of the flour hill, make a hole, beat in an egg - sprinkle with a fork, add warm water and knead thin dough.
Cover the mixed dough and keep warm for 1.5 - 2 hours for fermentation.
For the main batch, sift flour into a bowl, add salt, sugar, dry yeast, mix well, so that the dry ingredients are evenly distributed over the volume.
Add to the flour mixture chopped or nibbled into small pieces dough, softened butter.
In the center of the flour mixture, make a hole, beat the chicken eggs - sprinkle with a fork, pour warm water.
Knead a very soft dough from the entire contents of the bowl.
Put the mixed dough on a dry (without flour) table and knead well for 8 to 10 minutes. Since the dough is very soft, it is most convenient to knead it using French technology: grab the dough by one edge - stretch it as much as possible - fold it - turn it over, then grab it again - pull it out - fold it - turn it over and so on in the same order. The result is a very soft and elastic dough.
Put the finished dough in a bowl lightly greased with vegetable oil, round, cover and keep warm for another 30 - 40 minutes, and then put in the refrigerator for 8 - 16 hours. Time for your choice.
Before you get the dough out of the refrigerator, knead the second dough to cover the buns.
To do this, mix flour and powdered sugar. Add softened butter, grind everything to a state of fine crumbs, and then collect in the dough. The dough will be very crumbly, but it's not scary.
Divide the prepared dough in half. Add cocoa powder in one half and ground cinnamon in the other.
Divide the prepared dough into 16 more or less equal parts, roll each part up and put it in the refrigerator for now.
Remove the yeast dough from the refrigerator and immediately, without letting it warm up, put it on a dusted table with flour, and then roll it into a tourniquet of uniform thickness and divide into 16 equal parts. The weight of each piece is about 65 g.
Roll the dough into a smooth ball. To do this, collect the edges of the dough to the center until a smooth surface appears on the outside, and then nip and roll the seam.
Spread rolled up dough onto a baking sheet covered with baking paper.
Lightly grease the top of the rolls with a sprinkled egg white.
Pieces of dough - topping roll to sizes slightly larger than the size of buns and stick on top. Since the dough is fragile, easily crumbles, it is most convenient to roll it between two layers of cling film (I usually use a regular plastic bag).
Cut the top dough.
Thaw the buns to a 1.5-fold increase in volume (about 1.5 - 2 hours).
Bake in a preheated to 190 ° C oven until cooked and browned (about 20 minutes).