Gaby
Ингредиенты:
120 ml of milk, 3.2% fat
50 g + a pinch of granulated sugar
1.5 tsp (5 g) of dry yeast
1 large egg, at room temperature
250 g of flour, plus a little extra for the work surface
1 tsp of salt
3 tbsp (45 g) of unsalted butter, at room temperature, plus a little more for the muffin tins
Начинка
3 tbsp (45 g) of unsalted butter, at room temperature
50 g of granulated sugar
225 g of chocolate
a pinch of salt
3/4 tsp of cinnamon (optional)
1 egg for brushing
2 tsp (10 ml) of heavy cream or milk
Warm the milk with a pinch of sugar until it reaches 43-37 °C (110-100 °F).
If you don’t have a thermometer, the milk should feel warm, not hot, to the touch.
Sprinkle the yeast into the milk and let it sit for 5 minutes until it becomes frothy.
In a small bowl, whisk the egg with 1/4 cup of sugar, then slowly pour it into the yeast mixture while whisking.
Combine the flour with the salt.
Turn on the mixer at low speed and add the egg mixture, mixing until the batter is smooth.
Add the butter and mix again.
Turn off the mixer and switch to a dough hook.
Knead the dough on low speed for 10 minutes.
By the tenth minute, the dough should be sticky and possibly airy.
It will become fluffy once it rises.
Grease a bowl with oil and place the dough inside.
Cover it with a towel or plastic wrap and set it in a warm place for an hour, until it doubles in size.
Meanwhile, prepare the filling:
If your chocolate is in a bar, break it into large pieces.
Using a food processor on pulse mode, chop the chocolate with the salt, sugar, and cinnamon until it’s finely ground and resembles powder.
Add the butter and pulse again until combined.
If you don’t have a food processor, simply mash the chocolate with the other ingredients until you achieve a uniform mixture.
Set aside.
Grease the muffin tins with oil.
Turn the dough out onto a floured surface and knead it briefly.
Set it aside to rest.
Once rested, shape it into a rectangle.
Spread the filling over the dough.
Roll the dough tightly into a log about 30 cm (12 inches) long.
Using a sharp knife, carefully cut pieces about 2.5 cm (1 inch) thick and place them in the prepared muffin tins.
Let them rise for another 30 minutes.
Brush with egg.
Meanwhile, preheat the oven to 180°C (350°F).
Bake for 15-20 minutes, until golden brown.
Allow the finished rolls to cool.
Serve with coffee and berries.
The finished rolls can be stored in the refrigerator, lightly covered with plastic wrap.
