Sastojci: 500 g visenamenskog brašna, 20 g kakao praha, 50 g kristal šećera, 20 g vanilin šećera, 7 g instant kvasca, 1 kašičica soli, 240 ml vode (mlake), 60 ml punomasnog mleka (mlakog), 55 g neslanog putera (iseckanog na kockice, sobne temperature), 120 g čokoladnih dugmica.
Priprema:
1. Stavite brašno, kakao prah, šećer, vanilin šećer i kvasac u posudu miksera i mešajte dok se ne sjedini.
2. Dodajte so.
3. Pričvrstite kuke za testo i dodajte vodu, mleko i puter. Mešajte na maloj do srednjoj brzini dok se testo ne sjedini, 2-3 minuta.
4. Nastavite da mešate još 7 minuta, dok testo ne postane mekano i elastično i ne odvaja se od ivica posude.
5. Dodajte čokoladne dugmice i nastavite da mesite još nekoliko sekundi dok se ne sjedini.
6. Stavite testo u veliku posudu premazanu uljem I prazite testo da se obloži.
7. Pokrijte plastičnom folijom i ostavite na toplom mestu 2 sata, ili dok se ne udvostruči.
8. Kada testo naraste, lagano ga udarite po sredini da biste uklonili vazduh.
9. Podelite testo na 20 jednakih delova (svaki težine oko 50 grama) i oblikujte svaki u glatku kuglu.
10. Poređajte na dva pleha obložena papirom za pečenje, ostavljajući što više razmaka između njih. Pokrijte i ostavite da odstoji 60 minuta ili dok se ponovo ne udvostruči.
11. Zagrejte rernu 20 minuta pre pečenja na 175°C.
12. Pecite 15-20 minuta.
13. Ostavite pleh da se potpuno ohladi.
Može se zamrznuti do 2 meseca.
Ingredients: 500 g all-purpose flour, 20 g cocoa powder, 50 g granulated sugar, 20 g vanilla sugar, 7 g instant yeast, 1 teaspoon salt, 240 ml water (lukewarm), 60 ml whole milk (lukewarm), 55 g unsalted butter (cubed and room temperature), 120 g chocolate chips.
Preparation:
1. Place flour, cocoa powder, sugar, vanilla sugar and yeast in the bowl of a standing mixer and mix until combined.
2. Stir in salt.
3. Attach the dough hook and add water, milk, and butter. Mix on low-medium speed until dough comes together, 2-3 minutes.
4. Continue mixing for another 7 minutes, until the dough is soft and elastic and pulls away from the sides of the bowl.
5. Add chocolate chips and keep kneading for a few more seconds until combined.
6. Place dough in a large bowl brushed with oil, and toss to coat.
7. Cover with plastic wrap and let sit in a warm place for 2 hours, or until doubled in size.
8. When the dough has risen, gently punch it in the middle to remove air.
9. Divide the dough into 20 equal portions (each weighing about 50 grams) and shape each one into a smooth ball.
10. Arrange on two baking sheets lined with baking paper, keeping as much space between them as possible. Cover and let rest for 60 minutes or until again doubled in size.
11. Preheat the oven 20 minutes before baking, to 175 C.
12. Bake for 15-20 minutes.
13. Allow the pan to coolcompletely.
Can be frozen for up to 2 months.
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