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@twkorol_shutov666: Я юрта и мне не нравится когда ты не отвечаешь мне и я тебе отвечаю и не пишу и ты мне говоришь я тебе пишу и пишу ты мне отвечаешь я не хочу тебя #легкнда#дота#момент

Tw/korol_shutov666
Tw/korol_shutov666
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Sunday 08 November 2026 17:13:18 GMT
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(Chocolate Cinnamon Rolls) Soft, rich chocolate rolls filled with cocoa, butter, and chocolate, finished with a silky chocolate cream. Ingredients Dough * 200 ml warm milk * 30 g sugar * 2 tbsp dark alkalized cocoa powder * 1 packet vanilla sugar * ½ tsp salt * 1 egg * 1 egg yolk * 25 g fresh yeast (or ~7 g instant yeast) * 20 ml cognac or brandy (optional) * 390–400 g high-protein flour * 60 g butter, softened Filling * 60 g sugar * 2 tbsp cocoa powder * 70 g butter, softened * 1 packet vanilla sugar * 90 g chocolate, chopped Chocolate Cream * 200 ml cream (20–33%) * 100 g chocolate, chopped * 1 tsp cocoa powder Instructions Make the Dough 2. In a bowl, combine warm milk, yeast, sugar, salt, egg, yolk, vanilla sugar, and alcohol (if using). Mix well. 4. Sift together flour and cocoa. Gradually knead into the wet mixture until a smooth, elastic dough forms (7–10 minutes). 6. Add butter and knead until fully incorporated. 8. Cover and let rise in a warm place for about 1½ hours, or until doubled in size. Shape & Fill 6. Roll the dough into a rectangle on a lightly floured surface. 8. Mix butter, sugar, cocoa, and vanilla sugar for the filling. Spread evenly over the dough and sprinkle with chopped chocolate. 10. Roll up tightly, slice into buns, and place in a baking dish. 12. Cover and let rise for 40 minutes. Bake 10. Preheat oven to 170–180°C (340–355°F). 12. Bake for about 25 minutes, until soft and set. Make the Chocolate Cream 12. Heat cream until hot (not boiling). Add chocolate and cocoa, let sit 30–60 seconds, then stir until smooth. 14. Pour the warm chocolate cream over the hot buns. Serve warm and enjoy these ultra-soft, deeply chocolatey chocobons 🍫
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