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Description

You've no doubt had cinnamon buns at some point before, but perhaps not a variation on the theme that replaces the traditional spice filling with a chocolatey spread, as in this recipe. The method is the same, meaning you make a yeast dough (here, in the Thermomix), then roll it out, spread with the filling, roll it up into a log, slice, and bake. You can use your favorite chocolate-hazelnut cream, such as Nutella, being sure to leave a border all around when spreading it over the dough pieces.

Ingredients

200 grams milk
100 grams butter
50 grams sugar
42 grams bakers yeast (fresh)
2 eggs
1 teaspoon salt
700 grams flour
chocolate-hazelnut spread (to taste)
quince jelly (optional)

Directions

1In a Thermomix cup, place the milk, butter and sugar. Set to 2 minutes/98°F/speed 2.
2Crumble the yeast into the bowl and stir in the eggs and salt. Set to 10 seconds/speed Vel. 6.
3Then add flour and set to 3 minutes/speed spike.
4Let the dough rest for 10 to15 minutes.
5Prepare a baking sheet by greasing with margarine and sprinkling with flour. Set aside.
6Sprinkle a work surface with flour and coat hands with a little olive oil.
7Preheat oven to 122°F.
8Place the dough on the floured surface and divide into 5 equal parts.
9Roll out each piece of dough lengthwise to 3 to 4 millimeters thick..
10Spread generously with chocolate and hazelnut cream.
11Roll up each piece of dough and cut into 3 to 4 centimeters slices for the individual buns.
12Place on the baking sheet leaving space between the buns for the dough to rise.
13Bake for 30 to 40 minutes.
14Then, increase the oven temperature to 356°F.
15After 20 minutes, or once buns begins to brown, remove the from the oven and brush the buns with a little quince jelly for extra shine.
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