Chocolate "Banz Sticks"

Category: Bakery products

Kitchen: American

Ingredients
Dough:
Pre-enzyme:
Milk	80 ml
Wheat flour	80 g
Dry yeast	pinch
Main dough:
Pre-enzyme	whole
Egg	1 PC.
Vanilla, lemon zest
Wheat flour	200 g
Dry yeast	1 tsp
Sour cream	50 g
Sugar	70 g
Salt	1/2 tsp
Room temperature butter	80 g
Sticky topping:
Butter	50 g
Sugar	100 g
Glucose syrup	1 tbsp. l
Cream 35%	50 ml
Lemon acid	pinch
Chocolate filling:
Semi-bitter chocolate	60 g
Cream 35%	30 ml
Glucose syrup	1 tbsp. l.
Protein	1 tsp
Walnuts	100 g

Cooking method

Sticky buns is such a classic American term that it shouldn't even be translated. “Sticky” buns don't sound very Russian. But the meaning is just that - these are the softest tear-off buns stuffed with sticky caramel, tightly pressed together. Especially tasty when warm.
In this version, the filling will be chocolate. Very chocolatey. And the caramel is excellent!
Banz sticks for chocolate lovers!
Dough:
Pre-enzyme: mix the sifted flour, milk and yeast until smooth. Cover and leave at room temperature for 8 hours.

Sift flour into the mixing bowl, add sugar, yeast, lemon zest, vanilla, sour cream and salt. Stir lightly to distribute the ingredients evenly. Add eggs, yolks and pre-enzyme to dry ingredients. With the help of the “spatula” nozzle at medium speed we continue kneading for 5 minutes.

Divide the butter at room temperature into portions and start adding it to the dough with the engine running. After adding the oil, we continue mixing for another 3 minutes. The finished dough is very soft, sticky, but elastic. In whom it is not going, but is heavily smeared on the walls.

Shape the dough into a ball and place in a greased container and cover. Leave at room temperature until doubled. At this stage, the dough can be sent to cold fermentation in the refrigerator for a period of 8-36 hours. In addition, the cold dough will be less sticky to your hands and better formable.

Filling:
Chop chocolate and melt in a water bath
Add glucose syrup and cream. Mix gently into the chocolate. Pour the proteins into the chocolate mass and mix until smooth.
Sticky topping:

Put butter, sugar, citric acid and glucose syrup in a saucepan. Bring to a boil, stirring occasionally. After boiling, stop stirring. Bring the temperature of the liquid to 117C (dark brown). Gently pour in the hot cream and stir.

Bring the liquid temperature to 117C again, stirring occasionally the contents of the pan.
Immediately pour the hot caramel into a mold lined with parchment or oiled foil
Coarsely chop the walnuts (not fried!).
Sprinkle the caramel on top evenly with ground walnuts.
Forming:
On a dusty working surface, roll out the dough to a thickness of 5 mm into a rectangle 35x30 cm.
Lubricate the entire surface with the filling, leaving the edge farthest from us unmarked for a width of 1 cm.

We roll into a roll, starting from our side. We fix the seam. The roll should not be very tight, because the dough should fit, but there should also be no voids between the layers. Divide the dough into 12 equal parts with a sharp knife: first in half, then each half in half again; and now each piece is divided into 3 parts.

We spread the rolls in 3 rows of 4 rolls at a distance of 1 cm from each other. Press them lightly from above so that the surfaces of the blanks touch.
Cover the blanks with foil and leave them at room temperature for 1.5-2 hours.The buns should double in size.
We send the workpieces that have increased in size to an oven preheated to 190C for 25-30 minutes. The finished product has a temperature of 94C in the center.
Take it out of the oven and let it stand for 5 minutes. Turn the buns over to the wire rack and remove the parchment. That's beauty!