Sweet Double-Layer Buns with Cocoa and Vanilla Syrup

Everyone is surprised at my buns. Buns like fluff, soft, tender and chocolate! Beat the yeast and butter for the recipe for these double layer buns! Otherwise, everything is as simple as shelling pears, but it turns out delicious and beautiful! Weightless in your hands and just melt in your mouth!

Ingredients

For the dough:

Milk – 125 ml
Butter – 125 g
Pressed yeast (I have frozen) – 10 g
Flour – 500 g
Sugar – 1 tbsp
Eggs – 2 pcs.
Cocoa powder – 3 tbsp

For syrup:

Sugar – 150 g
Water – 150 ml
Vanilla sugar – 1 tbsp

Directions

Let’s start with the syrup: combine sugar, vanilla sugar and water.
We mix. Let the syrup boil and cook, stirring for 3-5 minutes, until the sugar is completely dissolved.
While the syrup is cooling, let’s make the dough.
We get the products that we need for this.
I use alkalized cocoa, the flavor of the chocolate is real, and the color, you see.
We heat the milk until warm (38 ° C).
The butter needs to be soft – put it in a warm place.
We send a piece of yeast into warm milk (mine is frozen).
Add sugar and a couple of tablespoons of flour – let the yeast thaw and revive.
The yeast was activated perfectly.
Add eggs and beat with a mixer.
Add soft butter in parts and beat together with yeast for a couple of minutes.
From the total amount of flour, we select 3 tablespoons for a while.
Add salt to the remaining flour. Pour in the mixture with butter and yeast and knead the dough for just a couple of minutes.
As soon as all the dough has gathered into a lump, divide it into two equal parts.
In one part, add the flour selected earlier.
In the other – cocoa.
Knead both parts well. The dough turns out to be soft, buttery, very pleasant to work with.
Cover it with foil and let it rest for 20 minutes.
We divide each dough bun in half.
We roll the resulting blanks into flat cakes of the same dia and thickness.
Put the white one on the chocolate blank.
Roll them together lightly so that they stick together.
Such is the “puff sandwich” we got.
We divide the resulting cake, like a pizza, into several equal sectors.
We shape the buns like croissants – we wrap each part from the wide side to the corner.
Line the baking sheet with baking paper.
We spread the buns on a baking sheet.
They turned out very appetizing.
Cover them with a towel – let them stand for 20 minutes.
You need to turn on the oven so that by the end of the proofing, it warms up to 180 degrees.
We bake the buns for 15 minutes. Grease the buns while they are hot with syrup.
Put the buns on a wire rack, let them cool.
I’ll show you what they are inside.
Weightless, soft to the touch. Deep chocolate notes and vanilla syrup are something! The buns are magical! Be sure to make sweet double-layer buns with cocoa and vanilla syrup.

Bon Appetit!

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