Sweet American buns with chocolate Sinabon

Step-by-step cooking

1. Step 1:

   

   Products needed to prepare the dough. Flour should be pre-sifted twice, eggs and butter should be taken out of the refrigerator in advance.

2. Step 2:

   

   Making sourdough.In a cup, mix warm milk with a spoonful of sugar and add yeast. We wait 10-15 minutes until the sourdough rises.

3. Step 3:

   

   Beat the eggs (they should be at room temperature) with the remaining sugar in a large bowl.

4. Step 4:

   

   Then add the soft butter and salt, mix.

5. Step 5:

   

   When the sourdough is suitable (it will increase in volume), pour it into the egg-oil mixture, mix.

6. Step 6:

   

   Add the sifted flour. Flour can go less or more, so it should be poured gradually so that the dough does not turn out to be very steep.

7. Step 7:

   

   Knead the dough thoroughly. The main thing is that it does not stick to your hands. Then we roll the dough into a ball and cover it with a towel or cling film. To avoid drafts, we close the windows and doors. Leave the dough to come up in a warm place for 1 hour. During this time, the dough should increase approximately twice. If you want to get more lush buns, wait 2 hours, during this time you will need to knead the dough 2-3 times.

8. Step 8:

   

   While the dough is rising, let's do the chocolate filling. Butter must first be removed from the refrigerator to soften it.

9. Step 9:

   

   In a bowl, mix cocoa with sugar, add soft butter to the resulting mixture and rub.

10. Step 10:

    

    When the time is up and the dough has risen, take it out of the bowl.

11. Step 11:

    

    The table (or, like me, a silicone mat) is sprinkled with a little flour and knead the dough on it. If it sticks to your hands too much, add a small amount of flour. Knead the dough for about 1-2 minutes. As soon as it stops sticking, we roll it into a ball, cover it with a towel and let it rest for another 5 minutes.

13. Step 12:

    

    Now we take a rolling pin and roll out the dough into a thin layer about 5 millimeters thick and 30 x 40 centimeters in size.

14. Step 13:

    

    Evenly distribute the filling of butter, sugar and cocoa. We leave three centimeters from the edge free of the filling, so that the rolled roll is well glued into the lock. Tightly roll the dough into a roll so that it does not fall apart. The tighter you get it, the more your buns will resemble the original and will not fall apart during baking. But at the same time, we must not forget that for a correct Synabon, there should be no more than five turns.

15. Step 14:

    

    Cut the resulting roll into 12 pieces, 2.5 cm thick. The knife must be used very sharp so as not to deform the buns, otherwise they may crumble.

16. Step 15:

    

    Now oil the baking dish liberally, preferably with high sides, or cover it with parchment paper. We spread the cakes at a distance of 3-4 cm so that they have enough space when they start to grow. If the distance is greater, the buns will not look like an American masterpiece. Cover the form with a towel, wait for 15 minutes. or more (this is done for the splendor, airiness of future products). We put the baking sheet in a preheated 180 degree oven.

17. Step 16:

    

    While the buns are baking, we make cream cream from the products shown in the photo: mix cream cheese with soft butter until smooth, then add powdered sugar and vanilla and mix thoroughly. If it's cool in your kitchen, then the buttercream may turn out to be very thick, which will make it difficult to distribute evenly on the buns. Therefore, put it next to the oven for 5 minutes (the heat will not allow it to freeze).

18. Step 17:

    

    Bake the buns for 18 to 25 minutes, taking into account the characteristics of your oven. The readiness of baking can be checked with a wooden skewer (matches, toothpicks). As soon as the filling boils and the rolls are browned, we wait a couple of minutes and take them out of the oven - the main thing is not to over-dry. Without removing the rolls from the mold, we put the glaze on them with a brush after 5 minutes so that the glaze does not spread, and the baking looks exquisite.

19. Step 18:

    

    Products for making chocolate glaze.

20. Step 19:

    

    While the Sinabonchiki absorb the buttercream, let's prepare the chocolate glaze. In a saucepan, mix sugar and cocoa.

21. Step 20:

    

    Rub the resulting mixture with soft butter and add milk. Cook for 15-20 minutes over medium heat until thickened.

22. Step 21:

    

    When the buttercream is absorbed into the buns, and the chocolate glaze is already ready, pour it over the Sinabons. That's all! The fragrant delicacy is ready. Bon appetit!