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Chocolate buns
Hello,
In Spain there are a very popular chocolate buns called bollycao, specially popular on the youngest population, and on this recipe I emulate these popular chocolate buns. They taste truly amazing but there is a lot of work behind, having some robot to perform the kneading will be great to save a lot of time.
Ingredients (to obtain about 8 buns):
- 500 gr flour
- 400 gr milk
- 175 gr sugar
- 100 gr butter
- 300 gr chocolate
Let’s start preparing a preferment with 100 gr of flour, 5 gr of dry baker’s yeast (and if you have fresh baker’s yeast use about 15 gr dissolved in milk) and 100 gr of milk. Mix well and let rest all night cover with transparent film.
Next day add 400 gr of flour, 300 gr of milk, 175 gr of sugar and one tea spoon of salt. First mix everything in the bowl and then you should start to knead this dough, as you can see in the video this dough is like processed baby food really difficult to work due it’s high percentage of liquids. You can knead using the technique of lifting the dough, turn 90 degrees bash it to the table drag to you and fold over itself, after time and time it will become more handleable.
When the dough is quite handleable add 100 gr of butter, which must be some hours out of fridge. Integrate the butter in the dough and again it starts a knightmare in your kitchen, you will believe Gordon Ramsay will enter through your door and blame you for quite long. I took about 2 hours kneading, it is good to make some pauses like kneading 5 minutes, resting 5 minutes and knead again, these pauses help the dough to be more handleable. Of course if you have a food processor able to knead, it will save you lots of time. As a tip, to clean your hands, instead of water get some flour and rub your hands, this way the rests of dough in your hands will dry and will be easier to wash, avoiding also obstruct your pipes.
When you feel the dough is handleable enough, let rest covered with transparent film for at least 4 hours.
After resting knead again the dough, but just about one minute. Spread some flour over the surface, cut a bit of dough and extend it over the surface with flour, place over the dough pieces of chocolate and then wrap the cocholate with the dough and roll it to get the chocolate sealed. You can fill them with dark or white chocolate, even with frozen custard or a mix of them.
Finally bake in the oven at 430 F (220º C) for 12 minutes.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Swedish cinnamon buns (kanelbullar)
Hello,
Some days ago I tried the swedish cinnamon buns for the first time, but I was fully satisfied with the result, so I tried to fix the mistakes done in the first try and end up with a really nice recipe. Well being honest even in the first round I did some mistakes my brother and my colleagues in work were very happy with the result, but they went even happier with this one.
Ingredients:
- ½ litre milk
- 1 Kg flour
- 250 gr sugar
- Ground cinnamon
- Ground cardamom
- 200 gr butter
- 1 egg
- Baker’s yeast (5gr dry)
Hi this recipe is a nice one to start your day full of energy or to offer to friends or family.
Start heating ½ litre of milk and 100 gr of butter until butter is dissolved. Wait for the milk to be warm and add to a bowl. In the bowl add also 1 kg of flour, 1 envelope of baker’s yeast (5 gr), 150 gr of sugar, 1 tablespoon of ground cardamom and a pinch of salt. Mix well with a spoon or spatula, then mix with your hands for a while.
Put the dough over a clean surface and knead it. You will need to kneed the dough for at least 6 minutes until it becomes non sticky and with a smooth surface. Put the dough back in the bowl, cover with a cloth ant let rest for at least 1 and ½ hour, so the yeast do its work and the dough raises.
For the filling we will need 100 gr of melted butter, 100 grams of sugar and 2 tablespoons of ground cinnamon. Mix them until well combined.
Spread some flour on the surface and start smashing the dough with your hands, and then work it with a rolling pin to get a rectangular shape. In order to get the rectangular shape, fold the dough and continue working with the rolling pin. Spread the filling over the dough, and carefully distribute over all the surface. Roll the dough and cut in pieces about 3-4 centimetres. Let rest those pieces for about 1 hour.
Paint the pieces with whisked egg using a brush, sprinkle some sugar above or like I did grated coconut. Cook in the oven at 430ºF (220º C) with fan on if you have for about 6 minutes until they are gold.
Song included in the video (Airport lounge) is composed and its rights are owned by Kevin MacLeod (http://incompetech.com)
Recipes from Spain 