CHOCOLATE BUNS
Ingredients for 18 pieces:
The flaky dough:
- 350g flour T55
- 150g flour T45
- 60g sugar
- 10 g of milk powder
- 12 g salt
- 100g softened butter
- 25g fresh yeast
- 230 ml of cold water
- 250g butter layering
- 36 chocolate bars
- 1 egg for gilding
Put both flours, sugar, milk powder, salt, softened butter and fresh yeast in a mixing bowl. (for yeast must crumble, and she must not be in direct and prolonged contact with the salt and sugar)
Turn the mixer with the hook.
Add water gradually.
Let knead 6 minutes.
The dough should be elastic and smooth, it should come off the edge of the tank.
Give the dough a rectangular shape and the shooting.
Let cool 2h point.
Take the dough and spread it on your floured surface .
Spread cold butter so that it has half the size of the dough.
Place butter in the lower half of the dough.
Cover the butter with the remaining dough . ( butter must be completely covered )
Turn the dough a quarter turn to have closure on the right side , then spread the dough to lengthen always working in length.
Take the lower hand and fold two-thirds of the dough portion .
Fold the top part so that it touches the previously folded portion .
Then fold this rectangle in half itself. ( this is a double turn )
Shoot and place in the fridge for 30 minutes.
Turn the dough a quarter turn to have the fold on the right side .
Spread the dough in length.
Fold dough third then the remaining three layers to obtain third pulp . ( this is a simple round)
Shoot and place in the fridge for 30 minutes.
Lower your dough to detail the chocolate buns.
It should measure 30 * 72cm.
Detail rectangles 15 * 8cm.
Take a piece of dough, place 1 chocolate bar 1.5 cm from the edge.
Fold the dough over the chocolate bar and place a second bar of chocolate. Continue to drive without crashing.
Finish rolling muffin chocolate taking care that the closure is well below.
Repeat for each rectangles.
Place on a greased baking sheet.
Bask first time in the whole egg.
Let grow at room temperature for 2h.
Once they have doubled in volume preheat the oven to 180 ° C.
Bask again and bake for 20 minutes convection.
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