Kulich Chocolate on dough

Category: Bakery products
Kulich Chocolate on dough

Ingredients

Welding:
Cocoa powder 30 grams
Water 60 ml
Sugar 50 grams
Salt pinch
Soda 0.5 tsp
Dough:
Warm milk 100 ml
Wheat flour 60 grams
Dry / fresh yeast 5 grams / 15 grams
Dough:
Opara all
Welding all
Wheat flour 230 grams + 20-30 grams
Chicken egg 1 PC. + 1 yolk
Butter 50 grams
Chocolate drops 50 grams
Cinnamon - optional pinch
Orange zest - option 1 tsp
Vanillin - option 0.5 grams
Glaze:
Protein 1 piece
Powdered sugar 50 grams
Dark cocoa 1 tbsp. l.
Lemon juice 1 tsp

Cooking method

  • Welding: Combine all the brewing ingredients in a container and bring to a boil. Remove from heat and cool immediately.
  • Kulich Chocolate on dough
  • Dough: Mix the ingredients, cover with a damp towel or cling film and leave for 30 minutes.
  • Kulich Chocolate on dough
  • (I will knead the dough using a bread machine, but practically in manual mode. You can completely do everything by hand or using a combine, dough mixer, etc.)
  • Dough: Transfer the matched dough to the bucket of the bread machine, if it was mixed and fit in a separate container. Add egg + yolk, softened butter, cocoa infusion, flour (you may need to adjust the amount of flour, at the beginning the bun is rather tight), cinnamon, vanilla and orange zest. Knead the dough using any program.
  • Kulich Chocolate on dough
  • Unplug the bread maker and leave the dough to rise for 1 hour.
  • After an hour, beat the protein until light peaks.
  • Kulich Chocolate on dough
  • and stir it into the dough. To do this, restart the bread maker for any program.
  • Kulich Chocolate on dough
  • Also mix chocolate drops into the dough.
  • Kulich Chocolate on dough
  • (As you can see from the photo, after the introduction of whipped bekla into the dough, the dough becomes softer, similar to cake dough)
  • Turn off the bread maker and leave the dough to ferment for 1 hour.
  • Increased dough, transfer to greased form
  • Kulich Chocolate on dough
  • and leave for 30 minutes, covered with a damp towel.
  • Heat the oven to 100 * C. Bake the matched Easter cake for the first 10 minutes at 100 * C, then increase the temperature to 180 * C and bake for another 40-45 minutes until dry torch (focus on your oven).
  • Glaze: Beat egg white with powdered sugar and cocoa until firm peaks. Add lemon juice at the end. Cover the cooled cake with glaze.
  • Kulich Chocolate on dough
  • Chocolate cake according to this recipe and cake is not cake, and not just a cake. Delicious, porous, aromatic. Brittle, but we love that. Not too oily. It begins to harden in 3-4 days.
  • Here's a cutaway cake:
  • Kulich Chocolate on dough
  • Kulich Chocolate on dough
  • My chocolate lovers liked it very much.
  • Happy Easter!

Note

I found the recipe in the blog of Nastya Monday, slightly tweaking it to suit your taste.

Song
Ksyushawhat a good cake! Handsome. I will save the recipe in bookmarks.
Albina
Ksyushk @ -Plushk @, 🔗
I'll take it to the bookmarks too.
Masinen
Ksyushk @ -Plushk @, and your Easter cake was drawn)))
Very nice and chocolatey !! when it's all oven)))
Barmamam
And I baked it yesterday. They ate it with a bang. not too sweet, tender, crumbly. I was too lazy to make the icing, put on an electric fondue for chocolate, and the kids (adults) did it in the evening. thanks for the recipe, I will repeat.
Ksyushk @ -Plushk @
Anya, Albina, Maria, thanks a lot for stopping by.
Barmamam, thanks a lot for trying. We really liked this fragility. I will come home and repeat, otherwise we have not ate Easter cakes this year.
Albina
Ksyusha, you can add "from Ksyusha" to the name to quickly open the desired one. And then in the tabs there are 2 identical names. 🔗
Ksyushk @ -Plushk @
Albina, added

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