Yeast Buns with Chocolate Custard (in a pan)
by Editorial Staff
Delicious, fragrant, beautiful buns with delicate cream inside! You can cook them even if you don’t have an oven or it’s busy. A simple recipe for yeast buns with chocolate custard in a skillet.
Ingredients
For the dough:
- Flour – 380 g (3 cups with a capacity of 200 ml)
- Sugar – 60 g (⅓ a 200 ml glass)
- Yeast (dry) – 5 g (1 teaspoon with a slide)
- Milk (warm) – 80 ml
- Water (warm) – 80 ml
- Eggs – 2 pcs.
- Butter – 40 g
- Salt – 1/2 teaspoon
For chocolate cream:
- Flour – 2 tbsp
- Starch – 2 teaspoon
- Cocoa powder – 4 tbsp
- Sugar – 80 g (0.5 cups with a capacity of 200 ml)
- Milk – 200 ml
- Butter – 40 g
- Powdered sugar (for serving) – optional
Directions
- Water and milk should be warm. The butter should be soft.
- To make the dough rise well, I always try to activate the yeast – “disperse” it.
We add warm milk and water, all the sugar and dry yeast to the flour. Mix a little and let stand for 10-15 minutes. - Knead the dough on the table for 5-7 minutes. When kneading, the dough remains sticky, do not hammer with excess flour. If it sticks a lot, you can add a couple tablespoons of flour.
- Add soft butter last. We continue to knead the dough.
- Let the dough stand for about 1 hour under the foil in a warm place.
- During this time, we will have time to cook and cool the custard. We combine dry ingredients (flour, starch, cocoa and sugar), pour in milk.
- Mix well until smooth.
- We send the dry mixture to the microwave. We warm up at the highest microwave power for the first time for 20 seconds, and then for 10 seconds. We take out and mix – and so on until the desired consistency.
(The custard can be made in a water bath, stirring constantly.) - Add butter to the finished cream, mix until completely dissolved.
- Divide the finished dough into 12 equal parts, round off the blanks (make koloboks) and let the dough rest under a film for 15 minutes.
- With our hands we pull the blanks into cakes. We form buns: put a full tablespoon of cream in each blank.
- Cover the filling with dough, pinch the edges well.
- Put the buns on parchment or a towel, let them rise for 30 minutes.
- Then fry in a dry (non-stick) frying pan under the lid. The heating of the pan is minimal; fry on each side for 6-8 minutes.
- Ready cooled buns can be sprinkled with powdered sugar, but I always do not have time.
- The chocolate custard yeast buns are soft, tasty and have a lot of cream inside. I cooked in two pans, overcooked everything in one go.
Bon Appetit!
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