In the morning, before everyone else woke up, I managed to make these little chocolate cream crowns. I got the recipe from Ancuta, and it turned out that the dough is indeed easy to make. I ended up with 12 fluffy pieces, and the chocolate cream spread beautifully in each one. It doesn’t take much effort, just a little patience for the dough to rise. The kids were thrilled right away, and we also packed some for a snack later.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 25 minutes
Rising time: 1 hour
Baking time: 20-25 minutes
Servings: 12 crowns
Difficulty: easy to medium
Recipe type: breakfast, sweet snack, for kids or packed lunch
Ingredients
2 eggs
1 cube of fresh yeast (25 g)
100 g sugar
200 ml milk
60 g butter
600 g flour
1/2 teaspoon salt
Zest of one lemon
Chocolate cream (Nutella or another spread)
Optional for brushing: 1 egg yolk + a little milk
Instructions
1. Place the yeast in a small bowl and mix it with a tablespoon of sugar and two tablespoons of warm milk. Set aside for 5 minutes until it activates.
2. In a larger bowl, add the flour. Add the salt, eggs, the remaining sugar, and the activated yeast. Start kneading while gradually pouring in the warm milk.
3. Add the lemon zest for flavor. Incorporate the melted butter, adding it gradually (it should be warm, not hot).
4. Knead until you achieve a smooth, elastic dough that no longer sticks to your hands. This should take about 7-10 minutes by hand. Cover the bowl with a towel and let it rise in a warm place until it doubles in size (about 1 hour).
5. Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a ball.
6. Take each ball in turn and roll it out with a rolling pin into a thick sheet about a finger's width. Spread chocolate cream evenly over the entire surface.
7. Cut the dough into strips about 1-2 cm wide, leaving about 2-3 cm uncut at one end (to keep the strips connected at the base).
8. Roll each piece diagonally to form a roll, then twist the roll into a crown shape (a loop with the ends joined underneath).
9. Place the crowns on a baking tray lined with parchment paper. If you don’t have parchment, grease the tray with butter and sprinkle with flour.
10. For a shiny appearance, beat an egg yolk with a little milk and brush each crown on top.
11. Place the tray in a preheated oven at 180°C. Bake for 20-25 minutes until they turn golden.
Why I Make This Recipe Often
The crowns turn out very fluffy and can be filled with any cream you have on hand. They are substantial yet light, perfect for breakfast or as a snack. They can be packed for lunch or served with coffee. No complicated techniques are needed, and the kids often ask for them to be made again.
Tips and Variations
Tips
If the dough seems too sticky at first, knead it a bit more and let it absorb the liquid; do not add extra flour right away.
For faster rising, place the bowl near a gentle heat source, but not directly on a radiator.
When rolling out the sheets, don’t make them too thin so they remain fluffy after baking.
Substitutions
You can use dry yeast (7 g), but activate it with a little milk and sugar first.
The chocolate cream can be replaced with jam, nut cream, or peanut butter.
For a dairy-free version, try using plant-based butter and milk if needed.
Variations
Add a little vanilla extract to the dough for a different flavor.
Sprinkle some chopped nuts over the cream before rolling if you like a crunchy texture.
You can fill them with vanilla cream or Turkish delight for a different taste.
Serving Ideas
They are good both warm and cold. You can dust them with powdered sugar at the end or serve them with a glass of milk.
Frequently Asked Questions
1. Can the dough be made a day in advance?
Yes, you can leave the kneaded dough in the fridge overnight, covered. Take it out in the morning and let it sit at room temperature for 30 minutes before shaping.
2. Do the crowns stay soft the next day?
Yes, they remain fluffy the next day, especially if kept in a well-sealed container.
3. What type of flour is best?
White flour 000, for fluffy dough. You can also use flour 650 if that's what you have on hand.
4. Does the chocolate cream leak while baking?
No, not if you don’t use too much. If you use too much, it may drip a little on the paper, but it won’t affect the dough's texture.
5. Can the crowns be frozen after baking?
Yes, they freeze well, but the texture may not be as airy after thawing. They are good when reheated in the oven for a few minutes.
Nutritional Values
Estimated per crown: about 290 kcal
Carbohydrates: 41 g
Protein: 7 g
Fat: 10 g
Values may vary depending on the type of chocolate cream used and the final size. They are quite filling for a snack, with a moderate amount of carbohydrates and fats.
Storage and Reheating
The crowns keep well at room temperature for 1-2 days in a sealed container or paper bag. For more than 2 days, you can refrigerate them, but the texture will become denser. They can be easily reheated for 3-4 minutes in the oven or 15 seconds in the microwave to regain their fluffiness. After freezing, let them thaw at room temperature, then heat for a few minutes before serving.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 25 minutes
Rising time: 1 hour
Baking time: 20-25 minutes
Servings: 12 crowns
Difficulty: easy to medium
Recipe type: breakfast, sweet snack, for kids or packed lunch
Ingredients
2 eggs
1 cube of fresh yeast (25 g)
100 g sugar
200 ml milk
60 g butter
600 g flour
1/2 teaspoon salt
Zest of one lemon
Chocolate cream (Nutella or another spread)
Optional for brushing: 1 egg yolk + a little milk
Instructions
1. Place the yeast in a small bowl and mix it with a tablespoon of sugar and two tablespoons of warm milk. Set aside for 5 minutes until it activates.
2. In a larger bowl, add the flour. Add the salt, eggs, the remaining sugar, and the activated yeast. Start kneading while gradually pouring in the warm milk.
3. Add the lemon zest for flavor. Incorporate the melted butter, adding it gradually (it should be warm, not hot).
4. Knead until you achieve a smooth, elastic dough that no longer sticks to your hands. This should take about 7-10 minutes by hand. Cover the bowl with a towel and let it rise in a warm place until it doubles in size (about 1 hour).
5. Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a ball.
6. Take each ball in turn and roll it out with a rolling pin into a thick sheet about a finger's width. Spread chocolate cream evenly over the entire surface.
7. Cut the dough into strips about 1-2 cm wide, leaving about 2-3 cm uncut at one end (to keep the strips connected at the base).
8. Roll each piece diagonally to form a roll, then twist the roll into a crown shape (a loop with the ends joined underneath).
9. Place the crowns on a baking tray lined with parchment paper. If you don’t have parchment, grease the tray with butter and sprinkle with flour.
10. For a shiny appearance, beat an egg yolk with a little milk and brush each crown on top.
11. Place the tray in a preheated oven at 180°C. Bake for 20-25 minutes until they turn golden.
Why I Make This Recipe Often
The crowns turn out very fluffy and can be filled with any cream you have on hand. They are substantial yet light, perfect for breakfast or as a snack. They can be packed for lunch or served with coffee. No complicated techniques are needed, and the kids often ask for them to be made again.
Tips and Variations
Tips
If the dough seems too sticky at first, knead it a bit more and let it absorb the liquid; do not add extra flour right away.
For faster rising, place the bowl near a gentle heat source, but not directly on a radiator.
When rolling out the sheets, don’t make them too thin so they remain fluffy after baking.
Substitutions
You can use dry yeast (7 g), but activate it with a little milk and sugar first.
The chocolate cream can be replaced with jam, nut cream, or peanut butter.
For a dairy-free version, try using plant-based butter and milk if needed.
Variations
Add a little vanilla extract to the dough for a different flavor.
Sprinkle some chopped nuts over the cream before rolling if you like a crunchy texture.
You can fill them with vanilla cream or Turkish delight for a different taste.
Serving Ideas
They are good both warm and cold. You can dust them with powdered sugar at the end or serve them with a glass of milk.
Frequently Asked Questions
1. Can the dough be made a day in advance?
Yes, you can leave the kneaded dough in the fridge overnight, covered. Take it out in the morning and let it sit at room temperature for 30 minutes before shaping.
2. Do the crowns stay soft the next day?
Yes, they remain fluffy the next day, especially if kept in a well-sealed container.
3. What type of flour is best?
White flour 000, for fluffy dough. You can also use flour 650 if that's what you have on hand.
4. Does the chocolate cream leak while baking?
No, not if you don’t use too much. If you use too much, it may drip a little on the paper, but it won’t affect the dough's texture.
5. Can the crowns be frozen after baking?
Yes, they freeze well, but the texture may not be as airy after thawing. They are good when reheated in the oven for a few minutes.
Nutritional Values
Estimated per crown: about 290 kcal
Carbohydrates: 41 g
Protein: 7 g
Fat: 10 g
Values may vary depending on the type of chocolate cream used and the final size. They are quite filling for a snack, with a moderate amount of carbohydrates and fats.
Storage and Reheating
The crowns keep well at room temperature for 1-2 days in a sealed container or paper bag. For more than 2 days, you can refrigerate them, but the texture will become denser. They can be easily reheated for 3-4 minutes in the oven or 15 seconds in the microwave to regain their fluffiness. After freezing, let them thaw at room temperature, then heat for a few minutes before serving.