Chocolate muffins

Ingredients for Chocolate muffins

Instructions for Chocolate muffins

To prepare the Chocolate muffins recipe, please follow these instructions:

Dough: Stir the yeast into the easy lunede milk. Add the egg and beat it out. Add the sugar, cardamom and flour. Keep a bit of the flour back and add it only if the dough is too sticky. Knead the dough well and let it rest in the refrigerator for about 20 minutes.

Roll the dough out on a table-which are drizzled a little flour-to the dough is shaped like a square at 30x60 cm. cut the cold butter into thin slices (use e.g. a cheese plane). Put the butter on half of the dough and fold the other half over.

Roll the dough out again to the same size. Fold the dough in 3 layers and roll out the dough has a size of 40x50 cm. Fold again in 3 layers. Put the dough in the refrigerator for 20 minutes. If the dough gets too hot the butter begins to run. Repeat deployment and folding 2 times. Put dough in refrigerator 20 minutes again.

Custard cream: pour the milk and cream into a saucepan and warm slowly up. Beat the egg yolks together with the sugar and maizenamel in a bowl.

Pour the egg mixture into the milk when it is good hot, but not boiling, and whisk vigorously. Whip until the cream begins to tykne, it must not boil, then divides it. Take it from the heat. Crack vanillestangen and scratch grains out. Stir them into the cream. Refrigerate the cream quickly in water bath.

Dumplings: Roll the dough out to a square of about 40x50 cm and cut it into 12 squares on 12 x 12 cm. Butter a baking sheet lightly and sprinkle it with flour, or cover it with wax paper.

Put a tablespoon of cold cream on each dejfirkant. Fold the four corners into over the filling and pinch edges together. Put dough balls with the join downwards onto the baking plate.

Let the dough balls after raising approximately 10 minutes uncovered. Brush them with beaten egg. Behind them at 250 degrees for about 10 minutes.

Let the buns cool on a wire rack.

Chocolate glaze: mix together the icing sugar and cocoa powder in a bowl, add a little water at a time until the glaze has a good thick consistency.

Dip a knife in warm water and butter adds a layer of glaze on cold buns. It should go fast otherwise glaze stiffens and becomes unusable.