Swirl Horns von Food with Style, fertig angerichtet
Pastry

Prstaci s vrtlogom

Mekani i prhki pecivi od dizanog tijesta sa svijetlim i čokoladnim tijestom u vrtlogu, punjeni kremastim čokoladnim namazom.

Podijeli
Priprema 1 sat
Pečenje 18 minuta

Sastojci

  • Za premazivanje

Priprema

  1. 1
    Brašno prosijte u zdjelu i u sredini napravite udubinu. Dodajte kvasac, malo šećera i dio mlakog mlijeka. Ostavite nekoliko minuta da se lagano zapjeni.
  2. 2
    Dodajte ostale sastojke i mijesite 8-10 minuta dok tijesto ne postane glatko. Pokrijte i ostavite da se diže oko 1 sat.
  3. 3
    Tijesto podijelite na dva jednaka dijela. Jedan ostavite svijetlim, a u drugi umijesite kakao prah i 1 tbsp mlijeka.
  4. 4
    Od oba tijesta oblikujte kugle i ostavite ih da odmore 10 minuta.
  5. 5
    Čokoladno tijesto razvaljajte u nešto veći krug. Svijetlo tijesto razvaljajte u nešto manji krug i stavite ga na sredinu.
  6. 6
    Čokoladnim tijestom omotajte svijetlo tijesto i dobro spojite rubove.
  7. 7
    Tijesto razvaljajte u krug promjera oko 35 cm (14 inches) i narežite na 12 trokuta.
  8. 8
    Na širi kraj svakog trokuta stavite malu žličicu čokoladnog namaza.
  9. 9
    Zarolajte prema vrhu i složite na lim obložen papirom za pečenje.
  10. 10
    Pokrijte i ostavite da se diže još 20-30 minuta.
  11. 11
    Premažite smjesom od žumanjka i mlijeka.
  12. 12
    Pecite na 180°C (350°F), gornji i donji grijač, oko 18-22 minute dok ne porumene.
  13. 13
    Ostavite da se potpuno ohlade i lagano pospite šećerom u prahu.

Video

Swirl Horns Questions

Usually too much filling or a filling placed too close to the edges of the triangle. Use only a small spoonful on the wide end, keep a small border free, and roll firmly towards the tip so the seam ends up underneath. If the spread is very soft, chill it briefly so it stays in place while you roll.

Yes. The recipe already starts with a sponge - yeast, a little sugar and some of the lukewarm milk left to foam - so active dry yeast works directly in that step. For fresh yeast use about 20 g crumbled into the warm milk, and wait until the mixture is clearly foamy before adding the rest.

The milk temperature is the usual culprit: it must be lukewarm, not hot, since heat above roughly body temperature kills the yeast. Also check that the yeast foamed in the first step - if it did not, the yeast is no longer active and it is worth starting over. A cool kitchen simply needs more time, so let the dough rise until doubled rather than watching the clock.

Yes. After kneading, cover the dough and let it rise slowly in the fridge overnight instead of one hour at room temperature. Bring it back to room temperature for about 30 minutes before you divide it, knead the cocoa into one half and roll it out, otherwise the cold butter makes the dough stiff and it may crack.

Keep them in an airtight container at room temperature; they are best on the first day and stay soft for two to three. They freeze well unfilled with sugar - freeze after cooling, then warm briefly in the oven to refresh. Dust with powdered sugar only just before serving, since it dissolves on standing.

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