Scones with glaze and chocolate pudding

Step-by-step preparation

Cooking time: 3 hr 20 mins

1. STEP 1

   

   How to make scones with frosting and chocolate pudding? Prepare your food. In order for the dough to rise well and be fluffy and soft, all ingredients for it must be at room temperature. Remove them from the refrigerator in advance.

2. STEP 2

   

   Prepare the dough. How to make a dough? Mix yeast with 1 tablespoon of sugar, add warm milk (250 ml), stir and leave the dough warm for 10-15 minutes. During this time, a “cap” should appear; if it doesn’t, the yeast is inactive and needs to be replaced, otherwise you’ll just waste time and food.

3. STEP 3

   

   Prepare the dough. How to make the dough? Melt the butter, then cool it. Break the eggs into a bowl, stir them and pour about two tablespoons (they will be used to grease the buns). Add salt, sugar, liqueur (optional), and the risen dough to the remaining eggs. Stir all the ingredients. Sift the flour into a separate bowl, make a well, pour the mixture of liquid ingredients into it, knead the dough. Finally add the cooled butter.

4. STEP 4

   

   Knead the dough for 7-10 minutes (it is better to grease the table and hands with a little vegetable oil). The dough is ready when it becomes smooth and does not stick to your hands or the table. Grease a clean bowl with vegetable oil, round the dough and place in the bowl. Cover the bowl with film or a napkin and place in a warm place to rise for 1-1.5 hours.

5. STEP 5

   

   Prepare pudding according to package directions. Add 8 tbsp to the dry pudding mixture. sugar, mix and pour in 120 ml of milk from the total volume, mix into a slurry. Bring the rest of the milk to a boil, remove from the stove and, constantly stirring the mass with a whisk, add the prepared mixture. Return the saucepan with the pudding to the stove and, stirring vigorously, cook it until thick (about 1 minute).

6. STEP 6

   

   Rinse a clean bowl with cold water and pour the pudding into it, leave to cool. The pudding should be moderately thick and without lumps.

7. STEP 7

   

   Grind the nuts (they can be any hard ones, I used peanuts) in a blender. You can first dry them a little in a dry frying pan.

8. STEP 8

   

   After the allotted time, the dough should increase in volume by more than 2 times. Divide it into two equal parts, leave one in the bowl for now and cover.

9. STEP 9

   

   Form buns. Grease the table a little with vegetable oil and roll out the dough on it into a rectangular layer, about 6mm thick. Visually divide the layer into three parts, put 1/2 of the pudding in the middle, smooth it out as much as possible and evenly sprinkle 1/2 of the nuts on top. Cover the pudding with the left and right parts of the dough, pinch the edge.

10. STEP 10

    

    Easily level the layer on top with your hand, expelling the air. Cut it into 8 identical slices. Each plate, slightly pulling, rotate around its axis twice, forming bun blanks.

11. STEP 11

    

    Immediately place them on a baking tray greased with vegetable oil or on baking paper. Cover the buns with film and leave to proof for 15-20 minutes. Add 2 tsp to the reserved egg. milk and gently brush the mixture onto the risen buns. Bake them in an oven preheated to 190 degrees for 12-15 minutes until golden brown. Then take them out and cover them on a baking sheet with a napkin. Similarly, prepare 8 more buns from the second half of the dough.

12. STEP 12

    

    Prepare the glaze. How to make glaze? Add cream and lemon juice (optional) to the powdered sugar and mix thoroughly. Adjust the thickness of the glaze at your discretion: for thicker add more powder, for thinner add cream.

13. STEP 13

    

    Cover the warm buns with glaze and let it dry. You can just sprinkle them with powdered sugar or leave them like that, it will also be delicious.

14. STEP 14

    

    Serve the buns with tea, coffee or milk. Bon appetit!

Comments on the recipe

asa

27.09.2023

4.9

I like baking better with glaze. Thanks for the delicious recipe. With your permission, I’ll share my favorite cinnamon rolls with frosting.