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Shokobon buns

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12 servings
2 hours 30 min

Wheat flour - 550 gr, Milk - 250 ml, Eggs - 1 pc., Dry yeast - 6 g, Salt - 0.25 tea liters, Sugar - 1 tbsp, Butter - 60 gr, Butter - 40 gr, Cocoa powder - 3 tbsp, Chocolate - 200 gr, Ground cinnamon - 2 tea, Walnuts - 5 tbsp, Brown sugar - 80 gr, Mascarpone - 250 gr

For the dough, mix the warm milk and yeast. Leave until the yeast dissolves completely.

In another dish, combine the eggs with the sugar.

Stir the milk and eggs.

Sift through the flour, add the egg-and-milk mixture to it and knead.

Melt the oil, cool it slightly and add to the dough. Mix the oil into the dough well.

Knead the dough well on the table.

Cover the dough with a damp towel and leave to warm for 1 hour until it grows 2 times.

For the filling, mix the cinnamon and sugar.

Chop the chocolate and nuts.

Roll the dough into a layer of about 5mm, brush with soft oil and sprinkle with cinnamon and sugar.

Spread chocolate and nuts over the dough in an even layer.

Wrap all this happiness in a tight roll.

Cut the roll into portions of equal height and put them in barrels to each other in a tin with sides. Give the buns time to proofing (at least 10 minutes) and bake (180 degrees and 25 minutes is enough).

If desired, brush the ready-made hot buns with mascarpone cheese or homemade cream cheese. If you don't grease the buns with cheese - brush them with an egg beaten with milk before baking. So they will be glossy and very beautiful.

Let the buns cool quite a bit, and then - fly in and don't yawn, especially if the family is happy (which means big).