Chocolate rolls are rolled bread filled with chocolate sauce. Like cinnamon rolls, they are great for breakfast or tea breaks. It is a good alternative for those who do not like the taste and smell of cinnamon. The method of making them is similar.
Ingredients:
- 515 g bread flour
- 50 g brown sugar
- 20 g milk powder
- 6 g yeast
- 6 g salt
- 200 g whipping cream or heavy cream
- 110 g warm milk
- 2 eggs
Method:
- Put the flour, sugar, milk, yeast and salt into the bowl of a stand mixer.
- Add the whipping or heavy cream, warm milk and eggs to the bowl. It is good practice to break the egg first into a smaller bowl before adding it to the mixing bowl to avoid adding eggs which are not fresh or rotten to it.
- Knead the ingredients into a smooth dough and until window pane is achieved. (This is important for a soft and fluffy roll.)
- Grease a bowl with oil.
- Remove the dough from the bowl and put it into the greased bowl. Cover the bowl with a cling wrap.
- Leave the dough to proof until it doubles in size.
- Once it has doubled in size, remove the dough from the bowl onto a slightly floured table-top.
- Punch down the dough to release the gas in it.
- Knead it manually for about 5 minutes.
- Roll it into a big round dough.
- Roll out the dough into 15 inch x 11 inch rectangle.
- Pre-heat oven to 170 degree Celsius.
- Spread the chocolate sauce onto the rectangular dough. (Please find the chocolate sauce recipe in this blog.)
- Using a pizza cutter, cut the dough into long strips.
- Roll up each strip and place it into a cupcake liner or muffin tin (roll up tightly if you prefer a pointed top) or you may place the rolled dough side by side in a 15 inch x 11 inch baking pan. (I managed to obtain 22 pieces of rolled dough.)
- Cover the rolls and let them proof to double in size.
- Once the dough balls have doubled in size, bake them in the oven for about 20 minutes.
- Remove the pan from the oven.
- Remove the buns immediately onto a cooling metal rack.
- Enjoy.
