A recipe idea for cinnamon cookies and apple tart
Yeast pastries are a tradition at Easter, but it doesn't always have to be the classic yeast plait ... Today I have a wonderful yeast sun with a chocolate and almond filling for you and I am of the opinion that it will look fabulous on the Easter table, or something you mean? Not only is it pretty to look at, it is also particularly tasty, very fluffy and really not rocket science!
I created this fabulous chocolate yeast sun with the extremely delicious cocoa Criollo. The Criollo is a 100 percent fine flavor cocoa, completely without sugar and without additives. It tastes heavenly delicious as drinking chocolate and is my perfect cocoa when it comes to chocolaty baking!
So, and now to my ultra-delicious sun with the fine chocolate and almond filling! In the recipe I explain exactly how the production works ... looks harder than it is and you can definitely do it!
Have fun with re-baking!
550 g flour
1 cube of yeast
250 g milk
75 g soft butter
75 grams of sugar
100 g chocolate
50 g butter
50 ml of milk
2 tbsp sugar
25 g Criollo from BecksCocoa
75 g ground almonds
1 egg yolk
2 Table spoons of milk
Put the flour in a large mixing bowl, crumble in the yeast, add sugar and lukewarm milk, let rise for about 15 minutes.
Add the remaining ingredients and knead with the dough hook of the food processor for 5 minutes to form a yeast dough. The dough should no longer stick. Cover and let rise for 1 hour.
In the meantime, chop the chocolate for the filling and melt it with the butter and milk over a water bath.
Mix the sugar and cocoa beforehand, then add to the chocolate and stir in. Finally stir in the almonds. Let the filling cool down a bit.
Cut the dough into 3 equal parts and shape them into balls. Roll out the balls on a floured work surface (diameter approx. 35 cm). Place the first dough directly on baking paper and brush with half of the chocolate mixture, leaving a border of at least 1 cm. Now put on the second flatbread and spread the next half of the chocolate mass. Place the last flatbread on top.
Place a glass of water in the middle of the dough. Now cut the dough - just like a cake - into 16 equal-sized pieces, always only up to the edge of the glass and not to the middle! The center circle remains intact!
Now take two adjacent strands and turn them outwards two or three times in opposite directions. Firmly pinch the ends of the strands together (the result should look like my photos). Proceed in the same way with all strands. Mix egg yolks with milk and brush the finished sun.
Let the sun rise again for 15 minutes. In the meantime, preheat the oven to 180 ° C (160 ° C fan oven).
Put the sun in the oven and bake for 25-30 minutes until golden brown.
Oh, and if that's not chocolatey enough for you, just try our delicious BecksCocoa spreads
Dschanduia or Wellutata!