Mini Chocolate-Filled Pastries
Ingredients
Dough
- 2 3/4 cups flour
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup corn oil
- 1 cup warm water
Filling
- 1/2 cup qimar
- 300 grams chocolate
- 1/2 teaspoon vanilla extract
Glaze mixture
- 1 egg yolk
- 1 teaspoon milk
- 1/2 teaspoon vanilla extract
For decoration
- cocoa powder
- chocolate
Preparation
Place 2 cups of flour, yeast, sugar, baking powder, and salt in the mixer bowl. Attach the dough hook and mix for a few seconds.
Add oil and warm water, mix on medium speed until a cohesive dough forms. Add remaining flour if dough is too soft and sticky. Knead for 3-4 minutes.
Place dough in a deep bowl, cover with plastic wrap, and let rise in a warm place for 40-50 minutes until doubled in size.
For the filling: In a thick-bottomed pan, place qimar and chocolate. Heat on medium heat, stir with a wide plastic spoon until chocolate melts and mixture is smooth and thick. Add vanilla. Cool in a dish, then shape into small smooth balls the size of a coffee bean. Use half for pastries and half for decoration.
For the glaze: In a small bowl, mix egg yolk, milk, and vanilla with a fork until combined. Use immediately.
Prepare mini cupcake molds with paper liners.
Take a piece of dough the size of a walnut or slightly smaller, flatten into a small disc, place a filling ball in the center, and seal to form a small ball. Place in paper liner in mold. Repeat with remaining dough and filling. Let rise in a warm place until doubled in size.
Preheat oven to 180°C. Place rack in the middle.
Brush the pastries with the glaze mixture using a pastry brush.
Bake for 15 minutes or until golden brown. Remove from oven and cool on a wire rack.
For chocolate balls decoration: Dip the reserved filling balls in melted chocolate and place on top of the pastries.
Sprinkle with cocoa powder. Allow to cool completely before serving.
