Buns with icing and chocolate pudding

Step-by-step cooking

1. Step 1:

   

   How to make buns with icing and chocolate pudding? Prepare the products. In order for the dough to rise well and turn out lush and soft, all the ingredients for it should be at room temperature. Take them out of the refrigerator in advance.

2. Step 2:

   

   Prepare the sourdough. How to make sourdough? Mix the yeast with 1 tablespoon of sugar, add warm milk (250 ml), stir and leave the dough in the heat for 10-15 minutes. During this time, a "cap" should appear, if it is not there, the yeast is inactive and they need to be replaced, otherwise you will just waste time and products.

3. Step 3:

   

   Prepare the dough. How to make dough? Melt the butter, then cool it. In a bowl, break the eggs, stir them and pour about two tablespoons (they will go to lubricate the buns). In the remaining eggs, add salt, sugar, liqueur (optional), the risen sourdough. Stir all the ingredients. In a separate bowl, sift the flour, make a recess, pour a mixture of liquid ingredients into it, knead the dough. At the end, add the cooled butter.

4. Step 4:

   

   Knead the dough for 7-10 minutes (it is better to lubricate the table and hands with vegetable oil a little). The dough will be ready when it becomes smooth and will not stick to the hands and table. Brush a clean bowl with vegetable oil, round the dough and place it in a bowl. Cover the bowl with a film or napkin and put it in a warm place to rise for 1-1.5 hours.

5. Step 5:

   

   Prepare the pudding according to the instructions on the package. Add 8 tablespoons of sugar to the dry pudding mixture, mix and pour 120 ml of milk from the total volume, mix into a mush. Bring the rest of the milk to a boil, remove from the stove and, constantly stirring the mass with a whisk, add the prepared mixture. Return the saucepan with the pudding to the stove and, stirring intensively, cook it until thickened (about 1 minute).

6. Step 6:

   

   Rinse a clean bowl with cold water and pour the pudding into it, leave to cool. The pudding should be moderately thick and without lumps.

7. Step 7:

   

   Chop the nuts (they can be any hard, I have peanuts) in a blender. You can first dry them a little in a dry frying pan.

9. Step 8:

   

   After the prescribed time, the dough should increase in volume by more than 2 times. Divide it into two equal parts, leave one in a bowl for now and cover.

10. Step 9:

    

    Shape the buns. Lubricate the table a little with vegetable oil and roll out the dough on it into a rectangular layer, about 6mm thick. Visually divide the layer into three parts, put 1/2 of the pudding in the middle, level it as much as possible and sprinkle 1/2 of the nuts evenly on top. Cover the pudding with the left and right parts of the dough, pinch the edge.

11. Step 10:

    

    From above, the layer is easily leveled with your hand, expelling the air. Cut it into 8 identical plates. Each plate, slightly pulling, rotate around its axis twice, forming buns blanks.

12. Step 11:

    

    Immediately put them on a greased baking sheet or on baking paper. Cover the buns with clingfilm and leave for proofing for 15-20 minutes. Add 2 tsp of milk to the left egg and gently brush the risen buns with the mixture. Bake them in a preheated 190 degree oven for 12-15 minutes until they turn brown. Then take them out and cover them on a baking sheet with a napkin. Similarly, cook 8 more buns from the second half of the dough.

13. Step 12:

    

    Prepare the glaze. How to make icing? Add cream, lemon juice (optional) to the powdered sugar and mix thoroughly. Adjust the thickness of the glaze at your discretion: for a thicker one, add more powder, for a liquid one — cream.

14. Step 13:

    

    Cover the warm buns with icing and let it dry. You can just sprinkle them with powdered sugar or leave it like that, it will also be delicious.

15. Step 14:

    

    Serve the buns to the table with tea, coffee or milk. Bon appetit!