Sweet twisted bun with nut-and-chocolate filling on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/sdobnaya-bulka-vitushka-s-orehovo-shokoladnoj-nachinkoj/

      Notes on ingredients:

      Yeast. For this bun I used instant dry yeast. Active dry yeast will also work. When replacing with fresh yeast, use three times the amount by weight compared to dry yeast.

      Flour. This recipe is designed for regular high-grade plain flour with about 10 g of protein per 100 g. If you want to use strong bread flour, bear in mind that it absorbs more liquid, so you will need slightly less by weight.

      Milk. Use regular milk with 2–4% fat. I do not recommend substituting with water — the enriched dough is important here.

      Remember that the temperature of the liquid in which you dissolve the yeast must not exceed 42°C, otherwise the yeast will die and the dough will not rise.

      Eggs. Use medium eggs marked C-1 or M. That is about 50–55 g each without the shell.

      Butter. You can use any sweet cream butter with a fat content of at least 72%. I do not recommend replacing it with vegetable oil in this recipe.

      Sugar. Needed for the yeast. Use ordinary white sugar. Do not significantly reduce the amount.

      Nuts. By default, walnuts are required here — they have a distinctive taste and aroma. As an alternative, you can use roasted hazelnuts for the filling.

      Cocoa powder. In this case it doesn’t matter whether you use natural or alkalized cocoa. The difference will be minor — only in the shade of the filling.

      Let's move on to preparation.

      Pour slightly warmed milk into a bowl. Its temperature should not exceed 45°C, otherwise the yeast will die. Sprinkle the yeast on the surface of the milk.

      Let stand for 5 minutes so the yeast hydrates, then stir until dissolved. Add sugar, salt, yolks, and melted butter cooled to room temperature. Mix.

      Gradually add the flour and knead a soft dough. It will be slightly sticky — this is normal.

      Form the dough into a ball, cover, and leave to rise in a warm place. Depending on room temperature, this may take 1–2 hours. During this time the dough should double in volume.

      Prepare the filling. Combine the nuts, sugar, and cocoa powder in a food processor.

      Chop finely.

      If you do not have a processor, you can very finely chop the nuts with a knife and mix them with the other ingredients.

      Add the egg whites to the dry ingredients and mix.

      Start shaping the roll. I bake in two small pans, so I divide the dough into 4 parts. If you bake in one pan about 11 × 31 cm, divide the dough in half.

      Roll each piece into a long rectangular sheet about 5–6 mm thick.

      Spread the filling (if you have 4 parts, use a quarter; if 2 parts, use half). Leave a gap of a couple of centimeters on one long side.

      Roll up toward the gap and pinch the overlap to seal.

      Braid the rolls and secure the ends.

      Transfer to pans lined with parchment or generously greased with butter.

      Cover and leave for the final proof for about 30–40 minutes. During this time the dough will increase in volume to about one and a half times.

      Brush the risen loaves with a mixture of yolk and milk and sprinkle with sugar. Put into an oven preheated to 180°C and bake until a skewer comes out dry, about 35–40 minutes.

      Remove the finished buns from the pans and cool on a rack.

      Slice and serve.

      Enjoy your tea!

      This recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to say thanks? It's simple!