|250 ml||lukewarm milk|
|175 ml||sunflower oil|
|100 g||Carla 70% dark chocolate|
|50 g||fresh yeast|
|3 spoons||Carla cocoa powder|
|1||beaten egg to smear the bun|
|200 ml||whipping cream|
First, heat the oven to 50 °C.
In a large bowl, mix the sifted flour with cocoa and add the eggs, yolks, a pinch of salt and oil. In a higher container, mix the sugar with the lukewarm milk and add the crushed yeast. Put the container in a preheated oven and wait for the yeast to come out. Then pour the yeast into a bowl with flour and start processing the dough. It is necessary to knead it for at least ten minutes until the dough is beautifully smooth and uniform. Transfer the prepared dough to a clean bowl, dust with flour, cover the bowl with a cloth and let the dough rise in the oven heated to 50 °C for an hour.
After leavening the dough, work it out lightly once again and start cutting 60g pieces of dough. We always make a pancake out of each one, add pieces of chopped chocolate on it and wrap the dough so that it creates a small bun. We roll all the edges over pieces of chocolate and then process the dough so that the upper surface of the lump is as smooth as possible and the joint remains at the bottom.
Brush the finished buns with egg and bake in a preheated oven at 200 °C (hot air 180 °C) for 15 minutes. After removing the buns from the oven, immediately cover them with a cloth to soften the surface beautifully.
Whip the whipped cream to dryness, add sugar, the inside of the vanilla pod and then gradually mix the mascarpone by hand.
Cut the lump in half and layer mascarpone cream and fruit according to taste. Finally, pierce the burger with a skewer to hold it nicely together and serve.