1/2 cup whole milk (120 ml)
1/3 cup all-purpose flour (60 g)
1 tablespoon salt
1/3 cup unsalted butter (65 g)
2 tablets of active dry yeast, crumbled (30 g)
1/2 cup warm water (120 ml)
3 large eggs
3 3/4 cups all-purpose flour, sifted (450 g)
3 cups vegetable oil (720 ml - for frying)
200g dark chocolate, cut into 24 squares (for filling)
1 egg white (for brushing)
1/4 cup all-purpose flour (45 g - for dusting)
1/2 cup whole milk (120 ml)
1/3 cup all-purpose flour (60 g)
1 tablespoon salt
1/3 cup unsalted butter (65 g)
2 tablets of active dry yeast, crumbled (30 g)
1/2 cup warm water (120 ml)
3 large eggs
3 3/4 cups all-purpose flour, sifted (450 g)
3 cups vegetable oil (720 ml - for frying)
200g dark chocolate, cut into 24 squares (for filling)
1 egg white (for brushing)
1/4 cup all-purpose flour (45 g - for dusting)
In a medium saucepan, bring the milk to a boil (when small bubbles form at the edge)
Remove from heat and add the flour, salt, and butter
Mix until warm and the butter has melted
In a separate bowl, dissolve the yeast in warm water
In a mixer, beat the eggs, 2 cups of flour, and the yeast mixture for 2 minutes
Stop the machine and gradually add the remaining flour, mixing with a wooden spoon until smooth
Cover with a cloth and let rise for 1 hour
Sift superfine over a lightly floured surface and quickly roll out the dough to about 0.5 cm thickness, using a cookie cutter of 7 cm diameter
Place a piece of chocolate in the center of each rolled-out portion of dough
Brush the edges with egg white and cover with another rolled-out portion
Close tightly by pressing the edges together
Cover with a cloth and let rise for an additional 30 minutes
In a small, high-sided pan, heat about 4 cm of oil over low heat
Fry a cake at a time, flipping with a spatula to cook evenly and adding more oil as needed
Drain on paper towels, dust with flour, and serve warm
213 calories per serving
