The quantity that comes out varies considerably depending on the size
For the dough –
500 grams of flour
20 grams of fresh yeast / one tablespoon of dry yeast
1 cup of lukewarm water = 230 grams
Half a cup of sugar = 95 grams
An Egg
1/4 cup of milk = 35 grams
60 grams of softened butter
Pinch of salt
For the cocoa topping:
For the cocoa topping-
150 grams of softened butter
One cup of cocoa = 100 grams
Half a cup of Demerara sugar (brown sugar) (preferably fine) = 100 grams
A quarter cup of powdered sugar = 30 grams
2 tablespoons of Dawn chocolate spread or any other spread you like
1/4 cup of oil
For the sugar syrup –
A cup of sugar
A cup of water
Preparation :
In a small bowl, mix the yeast, sugar and water and wait about 10 minutes to dissolve.
In the mixing bowl, put the flour, yeast mixture, egg and milk and turn to make a dough, add the butter and salt and knead for 10 minutes to make a slightly sticky dough.
Let the dough rise until it has doubled in volume (about an hour) or overnight in the refrigerator.
We're going to move on to the filling – in a bowl, we'll put very soft butter, cocoa, demerara sugar, powdered sugar and mix to combine.
Add the chocolate spread, the oil and mix until you get a smooth paste.
Once the dough has risen, divide it into 2 parts.
Each piece of dough is floured and rolled into a medium-thickness rectangle, spread over half of the chocolate filling rectangle and folded in half, tighten the edges so that the spread does not escape and flour the top and bottom.
Using a rolling pin, roll the dough out into a rectangle again, spread another layer of filling over half a rectangle and fold over.
Roll the dough into a thin rectangle until the layers of dough become slightly foamy.
Using a pizza cutter, we will cut the dough into rows of equal size and each row will be cut into triangles.
We will determine the size of the triangles based on the size of the quadrilateral we want to obtain.
Each triangle is rolled from the wide side towards the narrow side while rolling slightly stretched, then placed on a baking sheet lined with baking paper.
Brush with egg and place in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) on lower heat for approximately 25 to 35 minutes depending on the size, or until golden brown.
For the sugar syrup – in a saucepan, put the sugar and water and bring to a boil. When the pastries are hot from the oven, brush them well with the syrup.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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