Granny with chocolate filling

Step-by-step cooking

1. Step 1:

   

   In warm (but not hot) milk, dissolve 5 g of dry (or 15 g of fresh) yeast. We also sift 60 g of wheat flour there.

2. Step 2:

   

   Mix, cover and leave for 25-30 minutes for the yeast to start working.

3. Step 3:

   

   At this time, grate the zest from one orange on a fine grater. It turns out about 1.5 tbsp. l. zest.

4. Step 4:

   

   Yeast started working. This is what the fluffy hat tells us. Add grated zest, 2 eggs, 50 g sugar and 1/3 tsp salt. Whisk everything together.

5. Step 5:

   

   Portioned sift 340 g of wheat flour into the mass. Previously, I added 1/3 tsp of vanillin to the flour. Knead the dough first with a spoon or whisk.

6. Step 6:

   

   When it becomes more dense, we work with our hands. We do not knead for a long time. We collect the dough into a ball, cover it and let it rest for 20-25 minutes.

7. Step 7:

   

   Lightly sprinkle the work surface with flour, spread the dough and knead until it becomes homogeneous and smooth.

8. Step 8:

   

   Then in two steps (35 g each) add the softened butter. At first, the dough will be very greasy and sticky. That's how it should be. We actively work with our hands, knead the dough until it begins to come off from the hands. It will be pleasantly soft and plastic. Very gentle. If you knead the dough with a mixer, achieve the same result.

9. Step 9:

   

   When we get the desired result, we put the dough back into a ball and put it in a greased bowl with vegetable oil. We send it to a warm place for 2-2.5 hours.

10. Step 10:

    

    The dough has increased in volume 2-2.5 times during this time. We'll mince it well.

12. Step 11:

    

    Then sprinkle the work surface with flour, spread the dough and, first with your hands, and then with a rolling pin, roll out into a rectangle measuring about 30 by 45 cm .

13. Step 12:

    

    We spread 150 g of chocolate paste (I bought it in the store) and distribute it in an even thin layer over the surface of the dough. We do not lubricate 2-3 cm from one edge, so that it would be more convenient to pinch the roll.

14. Step 13:

    

    Roll the dough with the filling into a roll, pinch the edges. Cover it and put it in the refrigerator for 15 minutes.

15. Step 14:

    

    Then carefully cut the roll lengthwise and weave the resulting parts.

16. Step 15:

    

    Lubricate the mold with softened butter (the size of the mold is 11X26 cm), cover with parchment paper and shift our future grandmother. We cover it and wait for it to double.

17. Step 16:

    

    When the grandmother has increased in size (at 25 degrees in 1 hour), spray it with water and send it to the oven, preheated to 180 degrees for 30 minutes. The oven worked in the "bottom-top" mode. After 20 minutes, after the dough is put in the oven, cover it. In the event that, in your opinion, it has already browned enough.

18. Step 17:

    

    At this time, we will prepare the syrup. To do this, put the saucepan on the fire and pour 2 tablespoons of water. Add 3 tablespoons of sugar and cook until the sugar completely dissolves. Remove from the heat and let cool.If desired, you can add 1 tablespoon of cognac or rum.

19. Step 18:

    

    We take the grandmother out of the oven, lubricate with syrup and let it stand for another 10 minutes. Then we take it out of the mold, let it cool down a little.

20. Step 19:

    

    Grandma is ready! Bon appetit!