Recipe:
Source: https://www.vkusnyblog.com/recipe/sladkaya-bulka-s-shokoladom-i-xrustyashhim-shtrejzelem/Notes on ingredients:
Flour. This recipe is calculated for standard top-grade flour with 10.5 g of protein per 100 g. If you use stronger bread flour, keep in mind that it absorbs more moisture, so you will need slightly less by weight.
Yeast. The recipe calls for fresh yeast. When substituting dry yeast, use one third of the amount specified for fresh yeast.
Butter. You may use any unsalted sweet cream butter with a fat content of at least 72%. For the filling and the streusel use only butter; for the dough you may optionally add refined vegetable oil. If you make such a substitution, add 50 g of vegetable oil and increase the amount of milk by 10 ml.
For the filling the butter should be at room temperature; for the streusel it must be cold.
Milk. Use regular milk with 2–4% fat for the dough. The milk temperature should not exceed 42°C, otherwise the yeast will die.
Sugar. Sugar in the dough is necessary both for sweetness and for the yeast to work. I use regular white sugar in both the dough and the filling. If desired, you can replace the white sugar in the filling with brown sugar for a light caramel flavor.
Eggs. For the dough use medium eggs — size C-1 or M, about 50–55 g by weight.
Chocolate. You can use chocolate with 50–72% cocoa according to your taste. Using milk chocolate will make it sweeter and less pronounced.
Dates. Use soft dates. Alternatively, this bun can be made with prunes instead of dates — that will be a different flavor variation.
Nuts. Roasted hazelnuts are ideal here. You can also use walnuts, pecans, flaked almonds, or pistachios. Use a single type of nut or a mix.
Cinnamon. Ground cinnamon gives a characteristic spicy aroma that pairs excellently with yeast baking and nuts. Only omit it if you are allergic to cinnamon.
Now on to the preparation.
Make the dough. Dissolve the yeast in warm milk with the sugar.
Let stand for 15 minutes until a foamy cap appears. Add the eggs and, gradually adding the flour, knead a dough that is not too soft.
Let it rest for 20 minutes, then add the softened butter and knead until homogeneous.
If you don't have a food processor and knead the dough by hand, it's easier to add the butter to the dough right away — incorporating it by hand will be difficult, but possible.
Form the dough into a ball, place it in a bowl, cover and put in a warm place to rise.
Make the filling. Finely chop the dates, chocolate and nuts.
Add melted and slightly cooled butter and mix.
For the streusel rub the flour with sugar, cinnamon and cold butter between your fingers into large buttery crumbs.
Punch down the risen dough and stretch it into a rectangle (the long side corresponding to the length of the pan). Arrange the filling on the dough along both sides.
Fold the edges toward the center.
Place the prepared loaf in a greased pan, sprinkle the top with streusel and leave to proof for 30–40 minutes.
Put into a preheated oven at 200°C and bake until done and golden brown, about 30 minutes.
Cool and enjoy.
Enjoy your tea!
This recipe for a sweet bun with chocolate and crispy streusel was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.
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