Bounty-Watruschki
Chocolate-Coconut Vatrushka / Yeast Cakes with Chocolate Filling
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- Dissolve the yeast in the water and sugar. Add the remaining ingredients and knead everything for about 10 minutes to form a soft, smooth dough.
- Shape the dough into a ball, grease it with some baking spray and let it rise, covered, for about 1 hour at room temperature.
- Put about 100g of milk into a pot and mix it with the sugar, cornstarch, cocoa, salt and vanilla extract until smooth.
- Add the remaining milk and mix everything together. Bring the chocolate pudding to a boil, stirring constantly, and then simmer until it thickens noticeably.
- Remove the pot from the heat. Roughly chop the dark chocolate if necessary, add it to the hot pudding and stir until completely melted.
- Transfer the pudding to a container and cover it directly on the surface to prevent a skin from forming. Let it cool. It should no longer be hot when you fill it.
- Divide the dough into equal portions. Shape the portions into balls and place them well apart on perforated baking sheets lined with parchment paper. Dip the bottom of a glass in a little flour and use it to press a large, deep indentation into the center of each dough ball, leaving an even, slightly thicker edge of dough around the edge.
- Whisk the egg with the milk and brush the mixture around the edge of the dough surrounding the filling. Generously sprinkle the shredded coconut over the brushed edges of the dough and press it down lightly if necessary.
- Stir the cooled chocolate pudding briefly until smooth, then distribute it evenly into the wells using a piping bag or portioning tool.
- Place the first baking sheet in the cold oven; the dough will use the preheating time to rise again. Let the remaining baking sheets rest at room temperature.
- Bake the watruska at 180 °C/U with steam setting 3 for about 20–25 minutes, until they are golden yellow and the coconut flakes are lightly toasted.
- The remaining trays only need about 18–20 minutes in the preheated oven. Remove them from the oven and serve them while still warm or cooled. Sprinkle with powdered sugar, if desired.
These Bounty vatrushki combine light yeast dough with the unbeatable combination of chocolate and coconut. The soft yeast dough is refined with coconut flakes and a hint of tonka bean, then shaped into small rounds. A generous portion of homemade chocolate cream with dark chocolate coating fills the center – wonderfully creamy, intensely chocolatey, and not too sweet. For the typical Bounty flavor, the edges of the vatrushki are also generously sprinkled with coconut flakes. During baking, they are lightly toasted, giving them a particularly delicate aroma. This creates the combination of fluffy yeast dough, creamy chocolate filling, and coconut, reminiscent of the famous chocolate-coconut bar. The chocolate-coconut yeast rounds taste best freshly baked and still slightly warm, when the chocolate filling is especially creamy. However, you can also let them cool completely and serve them for breakfast, brunch, or afternoon coffee. If you love combining chocolate and coconut as much as I do, these watrusca are just right for you.
yeast dough
Dissolve the yeast in the water and sugar. Add the remaining ingredients and knead everything for about 10 minutes to form a soft, smooth dough. Shape the dough into a ball, grease it with a little baking spray, and let it rise, covered, for about 1 hour at room temperature.
chocolate filling
Pour about 100g of milk into a saucepan and whisk in the sugar, cornstarch, cocoa powder, salt, and vanilla extract until smooth. Add the remaining milk and whisk everything together. Bring the chocolate pudding to a boil, stirring constantly, and simmer until it thickens noticeably. Remove the saucepan from the heat. If necessary, roughly chop the dark chocolate, add it to the hot pudding, and stir until completely melted. Transfer the pudding to a serving dish and cover the surface to prevent a skin from forming. Let it cool completely. It should no longer be hot before filling.
Shape, coat, and fill the vatrushka.
Divide the dough into equal portions. Shape the portions into balls and place them well apart on perforated baking sheets lined with parchment paper. Dip the bottom of a glass in a little flour and use it to press a large, deep indentation into the center of each dough ball, leaving an even, slightly thicker rim of dough around the edge. Whisk the egg with the milk and brush the dough rim around the filling with the mixture. Generously sprinkle the shredded coconut over the brushed edges of the dough and press it in very lightly if necessary. Briefly stir the cooled chocolate pudding again until smooth, then pipe or spoon it evenly into the indentations.
Watruschka backen
Place the first baking sheet in the cold oven; the dough will rise again while it heats up. Let the remaining sheets rest at room temperature. Bake the vatrushka at 180°C (350°F) with steam setting 3 for about 20–25 minutes, until golden brown and the coconut flakes are lightly toasted. The remaining sheets will only need about 18–20 minutes in the preheated oven. Remove them from the oven and serve them warm or cooled. Sprinkle with powdered sugar, if desired. Happy baking, Sally!
