Easter pastries made from curd dough with a chocolate layer.
Cooking time
(your participation is required)
45 min.
Number of servings
3
Ingredients
Instant yeast
5 g
Cottage cheese of any fat content
200 g
Butter
140 g
Salt
¼ teaspoon
Flour
400 g + for sprinkling
Dark chocolate
100 g
Cream with fat content 33%
65 ml
Walnuts
100 g
Preparation
-
1.
Combine milk, yeast, 100 g of sugar, eggs, cottage cheese and 60 g of soft butter. Add salt and gradually add flour. Knead soft dough.
You may need a little more or less flour.
-
2․
Cover the bowl with the dough and let it sit at room temperature for about 1 hour until it has doubled in size.
-
3․
Chop the chocolate. Combine in a saucepan with 80 g butter and cream. Heat until smooth. Cool.
-
4.
Sprinkle the table with flour. Divide the dough into three parts.
-
5.
Roll out the first piece of dough into a very thin layer. Cover with a portion of chocolate mixture and sprinkle with chopped nuts. Roll it up.
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6․
Stepping back about 5 cm from one edge, cut the roll in half lengthwise. Twist both halves of the snail and place them on top of each other.
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7․
Cover the bottom and sides of a 10 cm diameter mold with parchment. Place the cake in it. Also form two more cruffins.
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8.
Cover the molds with cling film and leave the pieces to rise for 30 minutes.
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9.
Preheat oven to 180°C. Bake the cakes for about 30 minutes until golden brown.
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10.
Heat 50 g of sugar and water in a saucepan until the sand dissolves. Brush warm cruffins with the resulting syrup.
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