Natty nut-chocolate pastries
Have you ever wondered why 4-5 euros are asked for pastries today? Of course, because people are willing to pay an incredible amount for good things!
However, with this recipe you can sell pastries for 10 euros =)
You will need:
Quantity: 9-10 pcs
300 g of wheat flour
250 ml of oat milk
25 g of yeast
4 tablespoons sugar
2 tablespoons oil
1/3 teaspoon salt
200 g of Natty “HansZolo” nutbutter
For glazing, 100 g of dark chocolate + 2 teaspoons of coconut oil
Optional: 1 egg + 1 teaspoon sugar to brush on pastries
Heat the milk to about 35-40 degrees. Crumble the bottom of the yeast in a bowl and dissolve it with a little sugar and a little milk. Then add the rest of the milk. Add sugar, salt and little by little flour. Knead the plant, adding it to the flour in the meantime, until it comes off the hands. At the end, add oil and knead a little more. Cover the bowl with a clean towel and let it rise for hours in a warm place (or in an oven at 45-50 degrees).
Spread the risen dough on a floured surface and roll it into a rectangle about 0.5 cm thick. Spread Natty nut butter on the dough and then break the dough in half lengthwise. Cut 9-10 strips out of them and turn them into notches, leaving the dough at one end. Make twists in the notches and form cookies.
Place the loaves on a baking sheet, cover with a clean towel and let rise in the heat for 15 minutes.
If desired, beat the egg with a little sugar and brush over the pastries so that they turn nicely golden.
Bake the pastries in a preheated oven at 215 degrees for about 15 minutes.
While the room fills with wonderful smells and warmth, melt the chocolate and coconut oil in a water bath or pot.
Roll the chocolate over the pastries and enjoy.