333 – Chocolate Baghrir Recipe / الباغرير بالشيكولاتة
- 2 cups (350 grams) semolina
- 2 cups (270 grams) all-purpose white flour
- 2 tablespoons sugar
- 1 tablespoon dry yeast + a little bit of sugar
- 2 teaspoons baking powder
- 3 full tablespoons unsweetened cocoa powder
- ½ teaspoon of salt
- 2 cups (473 ml) warm water
- 2 cups (473 ml) warm milk
- 1 large egg
- Topping: honey syrup or chocolate paste
Step 1: Making the Batter
1- The first step is to activate the yeast.Mix the sugar and yeast together, and add some warm water. Stir until the yeast dissolves. Let the yeast mixture rest while preparing the batter for baghrir.
2- In your blender, add all the ingredients: warm milk, semolina, flour, cocoa powder, sugar, salt, baking powder, one egg, and water. Mix well. Add the yeast and continue mixing until you get a very smooth batter.
3- Pour the baghrir batter in a large bowl. Cover and let it rest on your kitchen counter for 45 minutes.
Step 2: Cooking the Baghrir
1- Now we are ready to cook. Heat up a pan, it has to be hot, pour some batter in the center of the pan, lower the heat to medium, and cook the baghrir for a couple of minutes.
2- You will see that the batter drying up and holes forming at the surface. We cook baghrir from only one side! So do NOT flip it.
Note: The pan is a very important element in cooking the baghrir, make sure to use a good quality non-stick pan. wash the pan with water and place it on the stove at medium heat.
3- Leave the water drops on the pan as they will evaporate when the pan is hot enough – this will be the sign that we can start cooking the baghrir!
Step 3: Final Steps
1- Place the cooked baghrir on a pan covered with parchment paper.
do not stock baghrir one on top of the other, otherwise they will stick. They have to be place one next to each other. Then you can cover the first layer with parchment paper, and place the next batch of baghrir on top.
Note: To freeze baghrir, cover each one with parchment paper and put them in a freezer bag.
2- place the freezer bag in the freezer and they can be preserved for 3-4 weeks. You just need to thaw them before heating them in a pan and dipping them in the butter-honey sauce.
Step 4: Topping for Baghrir
1- Talking about the butter-honey sauce, melt 2 tablespoons of butter in a pan, then add 2-3 tablespoons of honey.
2- Let the syrup heat up for few minutes, then just take baghrir, even if it’s at room temperature, and dip the face with the wholes in the syrup. Place in a plate and serve immediately.
3- The baghrir will become hot due to the high temperature of the syrup.
4- Or, if you want a more chocolaty baghrir – you can cover it with chocolate paste – fold in half, push the edges a bit to seal them… and here you go, a baghrir chocolate pocket! Yummy… now this is something different!