Chocolate Orange Pastries
My first baking experience started when I was 10 years old. I made a cake that came out ok. My sister and I were eating it for a few days and enjoyed to have a sweet treat because at that time during the Soviet Union era cakes were only bought for us when it was a special occasion. I am glad that now you can buy a boxed mix for any pastry or cake you can wish for but I still love my experimenting. This recipe I found on one of the on-line Russian social Medias. It sounded like it will be easy to make dessert and I started experimenting. It came out pretty good, except oops … some cooking blooper. I learned how to make it perfect and my successful attempt I am going to share with you.
For about 30 pastries you will need:
• 11/2 cup of warm milk
• 1/3 of melted margarine
• ¼ cup of room temperature orange juices
• Zest from one orange
• 1 egg
• 1 tablespoon of dry yeast
• ¾ cup of white sugar
• 1 teaspoon of vanilla
• 4-41/2 cups of flour
• 2-3 ounces of melted dark chocolate
• 1 beaded egg for finish
In the mixing bowl combine milk, orange juice and yeast.
Let it rise and get a foamy top for about 10-15 minutes.
Add melted margarine (room temperature), egg, orange zest, vanilla, and sugar and blend it well together.
Then add sifted flour, add more flour if needed.
Kneed it for about 5 to 7 minutes. Then shape into a ball and place dough into a bowl then cover the bowl with plastic and set aside for about one hour plus until dough doubles in size.
After the dough rises bring it to your working surface, divide it into three pieces.
For croissant shaped pastries, roll dough ¼ inch thick, cut into eight segments.
Melted chocolate: place chocolate into microwave safe bowl, microwave on high for 30 seconds, mix it and then microwave for another 30 seconds, repeat until chocolate turns to liquid.
Brash each segment with melted chocolate, roll them up starting with the wide part and set them a site on parchment covered baking sheet.
Preheat oven to 350 F. Let your pastries rest and double in size.
Bake it for about 10-15 minutes make sure that they are not burnt on the bottom, this is when I had my blooper: Ops!
When pastries are ready drizzle them with melted chocolate. I use a small, sandwich Ziploc bag for it, just transfer melted chocolate into bag, and make a small cut on the corner of the bag, about the size of a pin and squeeze chocolate to make a nice, even lines.
Let pastries completely cool then serve!