Sunday, March 4, 2012

Summiteers

Now would be the perfect time for a little skiing vacation. Blue skies, white slopes, mild temeperatures, what more could you ask for? I love skiing, down hill that is, of course. Speed, adrenaline, and all that in a beautiful snowbound landscape. Rumour has it, I started skiing at such a young age, that it was very difficult to find ski boots that would fit my teeny tiny feet. Living in Berlin though, I don't ski as often these days anymore. As a matter of fact, I haven't been on skis in over a year, sniff! I guess my inner longing made this nice small cutting board with a map of a skiing resort on find its way into my shopping cart...
It also serves as the perfect backdrop for the goodies I named summiteers! I found the recipe already some time ago on her blog, and since about 30 other foodbloggers hurried to the oven to bake her hungarian chocolate buns, I also wanted to be part of the crowd!
And their new name summiteers? Well, if buns rise so beautifully, they just have to be called that!

 


copyright of all photos j.

Summiteers

500 gr of flour
50 gr of soft butter
1 sachet of dry yeast
300 ml of milk
1 egg yoke
4 tsp of sugar
a pinch of salt

9 tsp of confectioner's sugar
5 tsp of unsweetened cocoa powder

150 ml of milk
50 gr of butter

Mix all the igredients in the first block in order to get a smooth yeast dough. Let the dough rise until it has doubled or even trippled its size (takes baout 60-90 minutes, depending on how warm the place is where you put the dough).
Then, knead the dough again and roll out the dough into a rectangle. Sprinkle the rectangle evenly with the 9 stp of  confectioner`s sugar and cocoa powder, then, roll the rectangle into one large roll. Cut slices off that role. They should be about 2-3 cm thick. Places those roles into a baking pan, round or square, as you wish. Make sure that it closes properly though as you will later add milk which you will not want to drip out of the baking pan in the oven. Leave small spaces between the curls. Then, let the curls rest and rise for another 30 minutes (or overnight in the fridge). Preheat the oven at 180° C. Bake the curls for about 15 minutes. Then, pour the milk over the halfbaked curls and add little flings of butter and bake the curls for another 15 minutes. 
Enjoy with a hot cup of cocoa!

The original recipe (in German) can be found here.