- flour - 2 1/2 cups
- cocoa powder - 3 st. spoons
- sugar - 2 items. spoons
- baking powder - 1 1/4 Teaspoons
- baking soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- milk - 1 1/4 Cups
- melted butter - 6 Art. spoons
- brown sugar - 3/4 Cups (filling)
- sugar - 1/4 Glass (filling)
- cocoa powder - 1 st. spoon (filling)
- cinnamon - 2 teaspoons (filling)
- salt - 1/8 teaspoons (filling)
- melted butter - 1 Art. spoon (filling)
- Chocolate chips - 3 items. spoons (filling)
- cream cheese or softened butter - 2 Art. spoons (glaze)
- buttermilk - 2 st. spoons (glaze)
- powdered sugar - 1 Glass (glaze)
1. Make the stuffing. Combine all the dry ingredients in a small bowl. Add ghee and mix with a fork until the mixture looks like wet sand. Set aside. 2. Make the dough. Preheat the oven to 220 degrees. Lubricate the form with 1 tablespoon of melted butter. In a medium bowl, mix the flour, cocoa powder, sugar, baking powder, soda and salt. Add milk and 2 tablespoons of butter and stir. Put the dough on the flour-poured work surface and knead until the dough becomes smooth. 3. Roll the dough into a rectangle measuring 20x30 cm. Pour 2 tablespoons of melted butter onto the dough and grease it evenly with your fingers. Lay out the filling, leaving the edges along the edges of 1 cm. Sprinkle with chopped chocolate chips. 4. Roll the dough into a roll. Lay the tape with the seam down on the work surface. Cut into 8 pieces. 5. Carefully press each piece on top and put it in the mold. Lubricate the remaining 2 tablespoons of melted butter. Bake for 20-25 minutes, until golden brown. 6. To make the icing, whip cream cheese or butter and sugar powder in a bowl. Add buttermilk and whisk until mixture becomes homogeneous. Allow the buns to cool in the form for 5 minutes, then lay them on the rack and cover with glaze. 7. Serve while they are still warm. Store the buns in an airtight container for a minimum of 3 days.
Servings: 4