Chocolate Guguluf with Topping

Tray size: 22 cm in diameter and 11 cm high

Streusel topping
In a generous bowl, add the toasted sugar, flour, room temperature butter and, optionally, a pinch of salt. Stir with a fork until the ingredients are homogenized and the mixture takes on a crumbly crumb or crumbly dough texture. This will give a crunchy touch to the final preparation, contrasting nicely with the soft chocolate filling. Set the topping aside, leaving it to wait for the right moment to use.

Chocolate filling: Grate the good quality chocolate and place in a bowl. Add the ground cinnamon and toasted sugar, mixing well to combine the flavors. This combination will add great depth to the final flavors. Slowly add the softened butter, mixing with a fork until you have a smooth filling. Divide the filling into 6 equal parts, and cut two of them in half again, making 4 larger and 4 smaller portions. Leave the filling at room temperature to blend the flavors.

Dough
Prepare all the ingredients the night before so that they reach room temperature in the morning. The next day, warm the milk a little and pour it into a small bowl, adding the yeast mixed with 1 tablespoon of sugar. Stir gently until the sugar dissolves and the yeast becomes active. Cover the bowl and leave it in a warm place, away from draughts, until it starts to bubble.

Sift the flour in a large bowl, mixing it with the salt. In another bowl, whisk the eggs, yolks and toasted sugar until the mixture is frothy and tripled in volume. Add the egg mixture over the sifted flour and begin kneading the dough, either by hand for at least 20 minutes or with a food processor for the same amount of time. Once the dough is smooth, add the activated yeast and continue kneading, by hand or with a food processor, until you have a fine texture.

While kneading, add the cooled, melted butter in 4-5 batches. Instead of kneading, fold the dough and press to incorporate the butter. This process is essential for a fluffy texture. In the end, the dough should be soft, but slightly loose from your hands and the bowl. When you're done kneading, place the dough in a bowl greased with a little butter or oil, cover with a clean towel, and let rise until doubled in bulk, about 60-90 minutes.

Once the dough has risen, remove it to the work surface and knead it gently to shape it into the desired shape. Divide the dough into 6 equal pieces, covering 5 of them so they don't dry out. Start with one piece, dividing it in half. Roll out each side into a thin rectangular sheet and evenly sprinkle one of the smaller sides with filling. Roll up each sheet, sealing the ends, and then plait the two resulting rolls. Carefully place them in a greased and flour-lined guguluf pastry tin, encircling the center pillar. Continue the process with the remaining pieces of dough and filling.

Once the molds are filled, cover them again and let them rise for 30-40 minutes. Preheat oven to 190 degrees. Mix an egg with liquid sour cream or milk and, using a brush, brush the risen dough. Sprinkle Streusel topping generously on top. Bake in the preheated oven for 30-35 minutes, then reduce the temperature to 170 degrees and continue baking for another 10-15 minutes, until nicely browned and baked.

Test with a toothpick; if it comes out clean, with no traces of batter, the guggul is ready. Allow to cool completely in the molds before removing, and only then slice. These delicious treats can be kept covered, covered, for 2-3 days at room temperature, but they're so delicious they might not last that long!

 Ingredients: For 2 pieces*: Streusel Topping: -70 g granulated sugar -40 g flour -40 g butter, at room temperature -1 pinch of salt, optional Chocolate Filling: -500 g dark chocolate -200 g granulated sugar -2 heaping tablespoons ground cinnamon -120 g butter (80-82% fat), softened Dough: -900 g flour -250 g butter, softened (80-82% fat) -300 ml milk, lukewarm (min 3.5% fat) -42 g fresh yeast / 14 g dry yeast -150 g granulated sugar -2 large eggs -2 egg yolks -1 teaspoon salt For brushing: -1 egg + 1 tablespoon sour cream, thinner or milk For the tray: -30 g butter -flour

 Tags:  eggs milk unt flour sour cream sugar chocolate vegetarian recipes recipes for kids