April 13, 2012

Čokoladne buhtle sa crnim ribizom / Chocolate Buns with Black Currants



     Čokoladne buhtle?? hm.. zastala sam na receptu dok sam listala svoju novu kuharicu ' The Golden Book of Chocolate'. Nasla sam ju u Bugarskoj i super je. Ima vise od 300 recepata za cokoladu. Trebam li jos sto reci?? :) Ovaj recept mislim vec dugo vremena isprobati i uvijek mi nesto drugo padne na pamet. Tako da sam ove buhtlice zamjesila i napravila sinoc kasno i radi toga svaka ima svoj stas i glas :)
Nadjev je trebao biti od komadica cokolade i suhog crnog ribizla u sredini, no ja sam to sve fino zamjesila u tijestu. Na kraju smo skoro jeli neku vrstu muffina, samo sa kvascem. Cijelu noc kuca je mirisala..
     Topli su savrseno meki. Cokolada i kakao pustili su svoj miris a sutradan su izgubili samo mali dio svoje mekoce. No, moram napomenuti da vjerovatno tu ima malo i moje krivice jer ih nisam dobro pokrila preko noci, pa je moguce da je i to igralo ulogu u njihovoj mekoci sutradan.
U svakom slucaju ih preporucujem. Neobicne su i drugacije. Zanimljive su znajuci da su to ipak samo buhtlice. Imali smo i vise nego dobar dorucak. Sa casom mlijeka,kaka ili caja...idealno!



Čokoladne buhtle sa crnim ribizom
  • 100 g susenog crnog ribizla ( ili grozdjica)
  • 125 ml mlijeka
  • 30 g svjezeg kvasca ( ili 2 paketica suhog kvasca)
  • 450 g brasna
  • 50 g kakaa
  • 100 g secera 
  • 1 zlicica soli
  • 2 jaja i 1 zumanjak
  • ribana korica 1 limuna i 1 narance
  • 1 zlicica vanilija ekstrakta
  • 125 g maslaca sobne temperature
  • 90 g tamne cokolade,u komadicima
  • secer u prahu za posipanje

Postupak:
     Suhi ribizl potopite u vodi i ostavite barem 30 min da omeksaju. Sacuvajte 60 ml te vode. Kvasac i 1 zlicu secera otopi u mlakom mlijeku. Ostavi 15-ak min na toplom da se zapjeni. Zatim u to dodaj 75 g brasna i sacuvanu vodu od namakanja te mijesajte dok ne dobijete glatku smjesu. Pokrij i opet ostavi na toplom oko 30 min, dok se volumen ne udvostruci.
     Za to vrijeme pomijesajte prosijano brasno,kakao,secer, uzdignuti kvasac, sol, lagano umucena jaja i ostale sastojke te umijesite tijesto. Mozete i elektricnim mikserom sa spiralnim nastavcima i zavrsite mijesiti rucno na pobrasnjenoj podlozi. Tijesto stavite u cistu zdjelu ( mozete ju lagano premazati kistom i uljem), pokrijte suhom i cistom krpom i ostavite na toplom oko 1 h, da se volumen udvostruci.
     Za nadjev pomijesajte komadice cokolade i suhi,namoceni ribizl. Tijesto istresite na pobrasnjenu podlogu i lagano razvaljajte. Isjecite na kocke  jednake velicine. Trebali bi dobiti oko 20ak komada. Svaku napunite sa zlicicom nadjeva i skupite u lopticu. Slazite ih u zdjelu prekrivenu papirom za peci i pustite jos 30 min da narastu. Pecite 15-20 min na 190'C.
     Ohladjene pospite secerom u prahu ili, kako pise u receptu mozete ih glazirati i sa otopljenom marmeladom od marelice.

Dobar tek!



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      Chocolate Buns with Black Currants


     Chocolate buns??hm... The recipe drew my attention while I was going through my new recipe book 'The Golden Book of Chocolate'. I just love the book. It has more then 300 chocolate recipes. Is there anything more I should say?? :) I have been planing to make these buns for a while now and always something else would come around. So, last night I made them. It was already late so I was very quick and that is why every single one of them look their way.

     Warm they are perfectly soft. You can tell the beautiful smell of cocoa and chocolate and the day after they lost just a small part of that softness. But I have to admit, I think that was my fault because I did not cover them good enough over night.
Anyway, I warmly recommend them. They are different. Interesting knowing that these are only sweet little buns.

     And we had more then a good breakfast. With glass of milk, hot chocolate or tea...perfect!  


Chocolate Buns with Black Currants
  • 1⁄2 cup dried black currants ( or raisins)
  • 1⁄2 cup warm milk
  • 1 oz fresh yeast or 2 ( 1⁄4 oz) packages active dry yeast
  • 3 cups all-purpose (plain) flour
  • 1⁄3 cup unsweetened cocoa powder 
  • 1⁄2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs 
  • 1 egg yolk
  • grated zest of 1 lemon and 1 orange
  • 1 teaspoon vanilla extract (essence)
  • 1/2 cup butter, softened
  • 3 oz semisweet (dark) chocolate,finely chopped
  • confectioners (icing) sugar to dust or 
  • warm apricot jam to glaze

     Place black currants in a small bowl, cover with water and soak for at least 30 min. Drain,reserving 1/4 cup of the soaking liquid. Place the milk and 1 teaspoon of sugar in a small bowl and stir in the yeast. Let stand until it begins to foam,10-15 min. Add 1/2 cup of flour and the reserved soaking liquid and stir until smooth. Cover and let rest in a warm place until double its original volume, about 30 min.

     Mix the flour, cocoa, sugar, yeast mixture, salt, lightly beaten eggs ( with fork) and the butter, zests and vanilla in a large bowl. Add the chocolate and soaked black currants. With an electric mixer, or with hands, beat until well blended, soft and glossy. Place the dough in an oiled bowl , cover with clean cloth and set aside in a warm place until double its original volume, about 1 hour. Turn the dough out onto a floured work surface and roll out gently. Cut the dough into 18-20 equal sized pieces and form small balls.

     On a baking sheet put baking paper and place the balls on the paper. Cover with the clean cloth and let rise to half their size again,about 30 minutes.

     Preheat the owen to 185'C and bake 10-15 min. Cool and dust them with icing sugar or brush them with melted apricot jam.

Bon Appetite!

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