Name: Cinnamon Chocolate Custard Crunch
Yield: 0
Ingredients: Milk - 150 Ml; Dry yeast - 1.5 Tsp; Cottage cheese - 250 gram; Flour - 420 gram; Butter - 50 gram; Chicken egg - 1 PC.; Sugar - 5 tbsp; Salt - 1 pinch; Cinnamon - 1 Tsp; Black chocolate - 80 gram; Butter - 20 gram

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cinnamon Chocolate Custard Crunch

Dough

1. Milk 150 Ml

2. Dry yeast 1.5 Tsp

3. Cottage cheese 250 gram

4. Flour 420 gram

5. Butter 50 gram

6. Chicken egg 1 PC.

7. Sugar 5 tbsp

8. Salt 1 pinch

Filling

1. Cinnamon 1 Tsp

2. Black chocolate 80 gram

3. Butter 20 gram

How to cook deliciously - Cinnamon Chocolate Custard Crunch

1. Stage

Rub the cottage cheese through a sieve. Mix with the egg, sugar and salt.

2. Stage

Add warm milk and melted butter and stir.

3. Stage

Combine 370 grams of flour with the yeast. Add in portions to the liquid ingredients. Add the remaining 50 g flour in batches as well (you may need more or less, depending on the flour and moisture of the curd). Knead to a lightly fluffy dough. Leave to rise in a warm place for 1 hour.

1. Stage. Cinnamon Chocolate Custard Crunch: Combine 370 grams of flour with the yeast. Add in portions to the liquid ingredients. Add the remaining 50 g flour in batches as well (you may need more or less, depending on the flour and moisture of the curd). Knead to a lightly fluffy dough. Leave to rise in a warm place for 1 hour.

4. Stage

Knead the dough when it has risen. Roll out a rectangle about 5 mm thick.

5. Stage

Grease with melted butter and sprinkle with crushed chocolate and cinnamon.

6. Stage

Roll up into a roll. Pinch the ends and the edge of the dough.

7. Stage

Cut along the roll in half.

8. Stage

Bind the halves of the roll in a bundle so that the cuts were at the top.

9. Stage

Form a wreath and place in a mold with a notch in the center. Leave to rise for 15 minutes. Brush the top with egg, if desired. Bake at 180 degrees for 30 minutes.