American buns with Sinabon chocolate

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Products needed to prepare the dough. The flour must first be sifted twice, the eggs and butter must be removed from the refrigerator in advance.

2. STEP 2

   

   Make the dough. In a cup, mix warm milk with a spoonful of sugar and add yeast. We wait 10-15 minutes for the dough to rise.

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 soft butter and salt and mix.

5. STEP 5

   

   When the dough is ready (increases in volume), pour it into the egg-butter mixture and mix.

6. STEP 6

   

   Add sifted flour. It may take less or more flour, so you should add it gradually so that the dough does not turn out too stiff.

7. STEP 7

   

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

8. STEP 8

   

   While the dough is rising, let's make the chocolate filling. The 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 grind.

10. STEP 10

    

    When the time is up and the dough has risen, remove it from the bowl.

11. STEP 11

    

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

12. STEP 12

    

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

13. STEP 13

    

    Evenly distribute the filling of butter, sugar and cocoa. Be sure to leave three centimeters from the edge free from the filling so that the rolled roll sticks well into the lock. Roll the dough tightly into a roll so that it does not fall apart. The tighter you get it, the more your buns will resemble the original and won't fall apart during baking. But we must not forget that for a correct Sinabon there should be no more than five turns.

14. STEP 14

    

    We 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.

15. STEP 15

    

    Now generously grease a baking dish, preferably with high sides, or cover it with parchment paper. Place the cakes at a distance of 3-4 cm so that they have enough space when they begin to grow. If the distance is greater, the buns will not look like an American masterpiece. Cover the mold with a towel and wait 15 minutes. or more (this is done for the pomp and airiness of future products). Place the baking sheet in an oven preheated to 180 degrees.

16. STEP 16

    

    While the buns are baking, make butter cream from the products indicated in the photo: mix cream cheese with soft butter until smooth, then add powdered sugar and vanillin and mix thoroughly. If your kitchen is cool, the butter cream may turn out very thick, which will make it difficult to distribute evenly onto the buns. So place it near the oven for 5 minutes (the heat will prevent it from setting).

17. STEP 17

    

    Bake the buns for 18 to 25 minutes, depending on the characteristics of your oven. You can check the readiness of the baked goods using a wooden skewer (match, toothpick). As soon as the filling boils and the buns are browned, wait a couple of minutes and take them out of the oven - the main thing is not to dry them out. Without removing the buns from the mold, apply the glaze to them with a brush after 5 minutes so that the glaze does not spread and the baked goods look elegant.

18. STEP 18

    

    Products for making chocolate glaze.

19. STEP 19

    

    While the Sinabons are absorbing the buttercream, let's prepare the chocolate glaze. Mix sugar and cocoa in a saucepan.

20. STEP 20

    

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

21. STEP 21

    

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

Comments on the recipe

Ksyusha

15.11.2023

4.8

I changed the recipe a little)) I made the dough, filling and glaze))

Guest

15.11.2023

4.5

Great! And beautiful! It seems to me that in our childhood we sold similar buns in “Kulinaria”. What a winning outcome from the roll. What is called “she blinded herself.” The bun in the oven creates a wonderful snail shape on its own. Irochka, you have spoiled yours!!! You show us such goodies so often! But they are still trying it!!