Невероятные шоколадные булочки из домашнего слоёного теста❤️Идеальное cлоеное дрожжевое тесто

Ingredients:

Cold milk....200 ml
Hot water....200 ml
Sugar......100 gr
Dry instant yeast.....5 g
Egg......1 piece
Salt......a pinch (to taste)
Wheat flour.......630g
Butter......50 gr
Vegetable oil....3 tbsp
Divide the dough into two unequal parts... add cocoa to 1/3 of the dough - 3 tbsp and 3 tbsp drinking water - mix until smooth
The dough should rest under the film for 40 minutes.
Divide the light dough into 8 parts
Each ball of dough weighs 114 grams
Proofing of balls 15 min.
Divide the chocolate dough into 4 parts
Chocolate dough ball 104 g
Proofing for 15 minutes under film
Plate with a diameter of 33 cm
Butter at room temperature 120 g, apply a thin layer to each layer of dough
Place the finished dough layers in the refrigerator for 40 minutes.
Roll out the dough into a rectangular layer 45*35....I got a size of 48*38...Cut into strips, determine the width yourself...I have a strip 5 cm wide.
The filling can be anything (heat-stable jam, nuts, chocolate)
Proofing 15-20 min.
For the bun coller
Egg (yolk).....1 piece
Milk.....1 tbsp
Bake in a well-heated oven at 180 degrees Celsius 356 Fahrenheit
The buns are crispy on top and soft on the inside.
Bon appetit!!!

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