Soft buns in the style of croffle
Description
The pastry is easy and quick to prepare. These are not croffles in the classic sense—just a light, fluffy enriched dough, folded, rolled, and shaped in a similar way. This recipe is for those who simply enjoy working with soft, pliable, and obedient yeast dough. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Mix warm milk with egg yolks, sugar, and butter in a deep bowl.
- 2
Step 2
Sift the flour with semolina, salt, and vanilla over the top, then add the yeast. Mix everything with a spatula until thickened. Divide the mixture into two unequal parts.
- 3
Step 3
Knead the dough thoroughly, gradually adding a spoonful of oil and a little flour, until a smooth, elastic dough forms that pulls away from your hands and the bowl. Cover the bowl with plastic wrap and place in a warm spot to rise.
- 4
Step 4
Knead the second part as well, adding cocoa powder instead of flour. Cover with plastic wrap and set aside to rise.
- 5
Step 5
The dough should triple in size, then it can be shaped.
- 6
Step 6
Roll out the light dough into a sheet no thicker than 1 cm. Place the cocoa dough, also rolled out, on top.
- 7
Step 7
Fold the dough in half lengthwise, then fold it in half crosswise as well.
- 8
Step 8
You will get a thick roll. Flatten it and roll it out into a sheet again.
- 9
Step 9
Roll the dough into a log and cut into equal pieces.
- 10
Step 10
Next, you can simply place the rolls on a baking sheet and bake. Alternatively, you can unroll the pieces and roll them up again from both ends towards each other. This will create pretty bun-like pastries.
- 11
Step 11
You can also roll out the pieces into sheets once again, tightly roll them into small rolls, make a lengthwise cut almost all the way through, then curl both halves around into a circle to form a tall bun, and place them into ramekins. The extra handling will only benefit the dough, making it fluffier and more elastic.
- 12
Step 12
Cover the shaped buns with a towel and let them rise for about 15 minutes. Then place them in an oven preheated to 80°C (176°F), pouring half a cup of hot water onto the oven floor to create steam. Let the buns rise further with the steam. After that, bake at 200°C (392°F) until done. Remove the hot buns from the baking sheet or molds, transfer them onto a board lined with a linen towel, and cover them with a towel as well—let them cool down.
- 13
Step 13
Generously sprinkle the buns with powdered sugar when serving.