Chocolate sweet rolls are exactly like cinnamon rolls except they’re filled with chocolate instead of cinnamon.
As I currently have a little time, I was looking on the internet last week. In need of fresh, intriguing tips, inspiring dishes that I have never tried before, to astonish my loved ones with. Searching for quite some time but could not find too many interesting things. Just before I thought to give up on it, I discovered this fabulous and simple dessert simply by chance on Suncakemom. The dessert looked so scrumptious on its photos, that required quick actions.
It was not so difficult to imagine the way it is made, its taste and just how much my husband is going to love it. Mind you, it is rather simple to delight him when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I went to the blog and simply used the step by step instuctions that have been combined with nice pictures of the operation. It really makes life faster and easier. I could imagine that it’s a bit of a inconvenience to take snap shots in the middle of baking in the kitchen because you typically have gross hands thus i sincerely appreciate the commitment she devote to make this blogpost .
With that in mind I am empowered to present my own formulas in a similar way. Many thanks the thought.
I was tweaking the main formula to make it for the taste of my family. Need to mention it turned out an awesome success. They loved the taste, the structure and enjoyed having a sweet like this during a busy week. They basically requested even more, a lot more. So next time I am not going to make the same miscalculation. I am likely to double the quantity .
Many Thanks to SunCakeMom for the yummy sweet rolls.
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.