Mini rolls with almond and chocolate filling

Category: Bakery products
Mini rolls with almond and chocolate filling

Ingredients

Dough:
flour 200 g
water (33C) 150 ml
fresh yeast 3 g
Dough:
all dough
flour 200 g
milk (33C) 100 ml
fresh yeast 9 g
sugar 1 tbsp
salt 1 tsp
Extraction:
flour 100 g
sugar 2 tbsp
light molasses (honey) 1 tsp
ghee butter 50 g
egg yolks 4 things
vanilla sugar 1 tsp
Filling:
almond petals 200 g
Brown sugar 3 tbsp
water 1 tbsp
cream 33% fat 50 g
bitter almond extract 2-3 drops
dried cherries 50 g
rum or cognac 30-50 ml
egg whites 2 pcs
cocoa 2 h l

Cooking method

  • 1. For the filling, soak the cherries in rum or cognac for at least an hour. Grind almond petals as fine as possible and mix with cocoa. Pour brown sugar into a saucepan, add a tablespoon of water and boil until sugar is completely dissolved (3-5 minutes), pour in cream and boil everything together. Remove from heat, pour into almond-chocolate mixture and beat with a hand blender until smooth. Cool completely.
  • Add the cherries to the completely cooled mass (pre-cut it into small pieces), bitter almond extract and whites whipped into a strong foam.
  • 2. For dough, dissolve yeast in water, mix with flour and leave to ferment for 1.5 hours at T28-30C.
  • 3. For the dough, grind the yeast with sugar, mix flour with salt. Pour milk with yeast into the finished dough, knead until smooth, add flour and knead at medium speed for 4-5 minutes. It turns out a smooth, rather dense bun. Leave to ferment at T28-30C for 45 minutes. During this time, the dough increases 2.5-3 times.
  • 3. For the final batch, grind the yolks with sugar, vanilla and molasses. Pour into a suitable dough, add flour and knead on medium speed for 3-4 minutes. Then add oil and knead for another 4-5 minutes. Leave to rise for 45-60 minutes - until doubled.
  • 4. Put the finished dough on a flour-dusted cutting mat and roll it into a 0.5 cm thick rectangle. Divide it into strips 10-12 cm wide. Spread the filling on each of them, stepping back from the edges by about 1 cm and form rolls. Leave for proofing for 35-45 minutes.
  • 5. Bake in preheated to 200C for the first five minutes, then drop the temperature to 170C and bring to readiness - another 10-15 minutes. Brush the rolls with a lightly beaten egg before baking. Sprinkle with coarsely chopped almonds if desired.
  • Mini rolls with almond and chocolate filling
  • Mini rolls with almond and chocolate filling

Note

Cook with love and bon appetit!

Arka
Ay-y-yay, Marina! Are you teasing with buns? Very appetizing cut!
I walk around the raw chicken here, I train willpower, and you ...
Twist
Arochka, the chicken must be prepared by all means! And eat with pleasure
And it is better to train willpower on buns. You know how they smell!
Omela
Marish, what a beauty!!! And yummy !!
Twist
Ksyusha, Thank you!!! The recipe, however, is a bit troublesome, but the result is worth it. Chesn word
julifera
Marina - these are some great buns for yourself

Sonadora
Ahhh! What yummy! I'm even afraid to imagine it! Marish, the recipe has already been dragged away, all the "Wishlist" has been pushed into the background, it is necessary to bake!

Arch, how is the chicken?
Vitalinka
Marinochkawhat rolls! You are our bee, a hard worker! And when you have time for everything, smart girl!
Twist
julifera, thanks!: girl_curtsey: And the size of buns for my husband is made, his beloved!

Marisha Try it, you won't regret it! This dough is from Plotnikov's book, from the "Viennese pastry" section, I fell in love with it the first time.

Vitalinka, thanks for the kind words!
And when you have time for everything, smart girl!
I just love to cook. For me, fiddling in the kitchen, especially baking, is also a way to distract myself and relieve stress after work.
Vitalinka
Quote: Twist


Vitalinka, thanks for the kind words! : girl_curtsey: I just love to cook. For me, fiddling in the kitchen, especially baking, is also a way to distract myself and relieve stress after work.
Yes, fussing in the kitchen replaces everything for us! I love cooking and baking too!
Twist
Vitalinka I don’t cook only on vacation, when we leave to rest. But already on the way back, both the husband and daughter make up lists of things to pamper them with at home. Often these are two different lists.
Vitalinka
Marisha, I’ll tell you a secret - and I cook on vacation and give everyone my lunch to work (used to have everything homemade).
Sonadora
Marisha, I bring you a big thank you, or rather a huge thank you for the amazing recipe! I just fell in love with him! The dough is amazing, the most tender, it was a pleasure to work with it.
Here is such a huge roll I got from half the ingredients:
Mini rolls with almond and chocolate filling Mini rolls with almond and chocolate filling Mini rolls with almond and chocolate filling
Insanely fragrant and tasty! Instead of almond petals in the filling, chopped almonds, and instead of cherries (I didn't have them) - prunes.
Marishenka, thank you so much! It was delicious for us!
Twist
Marishawhat a beauty! And the cut is generally dead! I imagine how delicious it turns out with prunes
I am very glad that you liked the dough. Although it takes a long time to cook it, the result, in my opinion, is worth it.
Thank you for your trust and such a wonderful photo report! And for the idea of ​​one more filling, a separate tremendous thanks I take a note.
Sonadora
Marish, thank you for the wonderful recipe! I will definitely try to bake it with cherries as well. We love cherries with chocolate and almonds.
Twist
Marishik, try it. You will not regret!
Mini rolls with almond and chocolate filling
You can also add a couple of teaspoons of syrup from such cocktail cherries to the filling. The aroma of the filling is generally awesome.

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