Chocolate sweet rolls are exactly like cinnamon rolls except they’re filled with chocolate instead of cinnamon.
As I recently have a little time, I had been looking on the internet yesterday. Looking for fresh, interesting ideas, inspirational meals that I have never tested before, to treat my loved ones with. Looking for quite some time but could not find too many interesting stuff. Right before I wanted to give up on it, I ran across this delicious and simple treat simply by chance. The dessert looked so yummy on its pic, that called for urgent actions.
It was easy to imagine how it’s made, its taste and just how much boyfriend will probably love it. Mind you, it is very easy to impress the guy in terms of puddings. Yes, I am a lucky one. Or perhaps he is.Anyway, I visited the site: Suncakemom and used the step-by-step instuctions that had been coupled with impressive photographs of the method. It really makes life much easier. I could imagine that it is a slight effort to shoot photos in the midst of baking in the kitchen as you typically have sticky hands thus i sincerely appreciate the hard work she placed in to make this post .
That being said I’m inspired presenting my very own recipes in a similar way. Appreciate your the concept.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I can say it absolutely was a great outcome. They prized the flavor, the structure and enjoyed getting a treat such as this in the midst of a lively week. They quite simply asked for lots more, more and more. Thus the next time I am not going to make the same mistake. I’m likely to double the amount .
chocolate rolls first posted on suncakemom.
In a small bowl, combine the cocoa powder, butter and agave syrup. Whisk them well.
Sprinkle the yeast into half cup of lukewarm milk or water. If it gets foamy that’s completely normal it shows that the yeast is working.
In the meantime measure and put flour, eggs, butter and the remaining milk into a large bowl. Eventually pour in the foamy yeast and milk too.
Knead the mixture until a soft dough forms.
Cover top and place in a warm (70°F – 80°F / 21°C – 26°C) spot for half an hour.
Roll out dough on a floured surface to a rectangle shape.
Brush filling onto the squared dough. Sprinkle raisins on top if it feels better.
Tightly roll the dough into a log
Cut crosswise into 1″ / 2cm wide pieces.
Place the pieces apart on the baking tray (A baking sheet will be useful here.)
Cover and let them rise for about half an hour.
Heat the oven to 350°F / 180°C
Brush the rolls with egg yolk before placing them in the oven.
Bake for about 25-30 minutes (depends on the oven) and take them out when they have a nice golden color. Let them cool a little bit before serving.