Chocolate Rotolo
Ok, if you want to know what heaven is like this is close!
You will need some time, a lot of time maybe a rainy afternoon or a cleaning day !
This is a levitate sweet bread and filled with Chocolate
spread! You may also make them with a marmalade center
or use a cooked apple marmalade,
Ingredients
500 gr. di flour 00 (manitoba)
2 eggs
70 gr. sugar or 70 gr. of honey
180 gr. milk
60 gr. butter (no substitutes)
2 oz. of yeast in cake form or packets (1/4 oz.each)
Nutella about 2 tsp.or so each piece
Ok lets get started :
Procedure
Take your yeast (in whatever form you decide to use ), with your scalded milk desolve your yeast of preference for 10 min or so.
Meanwhile take your flour, eggs, sugar or honey , soften butter and the yeast mixture above in one large bowl
(you will be replacing this dough after for the rise).
Take this mixture and start mix them by hand till they come together, then place on a floured surface knead till you get a nice smooth ball.
Transfer this dough in your bowl, cover with saran wrap and let it rise in a closed non ventilated
place ( i like my oven with the light on) for an hour.
When your dough as risen, placing on the lightly floured surface and with a rolling pin try to form
a rectangle about 1/4 inch thick keeping it as rectangle as you can, so you can get about 5 rectangular strips about 6 or 7 inch long,your should get about 10 strips from this recipe,
then you can cut almost 3/4 of the way on each piece and place your preferred filling ( i like nutella) about 2 tsp or so. then roll the dough towards the cut area this will give you that claw look, now they might seam small but place them at least 2- 3 inches apart they will rise a lot!
place them gently onto a parchment lined pan, place these covered in a lightly saran wrap so that as they rise the do not form a crust, leave them to rise about an hour or so till they double in size,if you wish you can place them to rise in a fridge the rise will be slower but then you must take them out about 1/2 before baking so they get warmed up.
When you are ready to bake them, take an egg and a little milk so you can brush each one only on the top try not to get it in the cracks they will look nicer when you take them out.
Bake them at 300 for 30 min or till brown
(ps. working on a step by step soon)
NOTE; SOME INFORMATION ON YEAST READ BEFORE MAKING THIS RECIPE
Procedure
Take your yeast (in whatever form you decide to use ), with your scalded milk desolve your yeast of preference for 10 min or so.
Meanwhile take your flour, eggs, sugar or honey , soften butter and the yeast mixture above in one large bowl
(you will be replacing this dough after for the rise).
Take this mixture and start mix them by hand till they come together, then place on a floured surface knead till you get a nice smooth ball.
Transfer this dough in your bowl, cover with saran wrap and let it rise in a closed non ventilated
place ( i like my oven with the light on) for an hour.
When your dough as risen, placing on the lightly floured surface and with a rolling pin try to form
a rectangle about 1/4 inch thick keeping it as rectangle as you can, so you can get about 5 rectangular strips about 6 or 7 inch long,your should get about 10 strips from this recipe,
then you can cut almost 3/4 of the way on each piece and place your preferred filling ( i like nutella) about 2 tsp or so. then roll the dough towards the cut area this will give you that claw look, now they might seam small but place them at least 2- 3 inches apart they will rise a lot!
place them gently onto a parchment lined pan, place these covered in a lightly saran wrap so that as they rise the do not form a crust, leave them to rise about an hour or so till they double in size,if you wish you can place them to rise in a fridge the rise will be slower but then you must take them out about 1/2 before baking so they get warmed up.
When you are ready to bake them, take an egg and a little milk so you can brush each one only on the top try not to get it in the cracks they will look nicer when you take them out.
Bake them at 300 for 30 min or till brown
Enjoy! We love them a lot !
(ps. working on a step by step soon)
 |
| UNCOOKED |
 |
| COOKED |
NOTE; SOME INFORMATION ON YEAST READ BEFORE MAKING THIS RECIPE
Red Star® Active Dry Yeast is available in strips of three 1/4 -ounce (7g) packets and also in 4-ounce (113.4g) jars. Three 1/4 -ounce (7g) packets are equal in activity to one 2-ounce cake of yeast. One 1/4 -ounce (7g) packet of active dry yeast contains approximately 2-1/4 teaspoons; the measurement will not be exact as yeast is packaged according to weight rather than volume. One 1/4-ounce (7g) packet of yeast is sufficient to raise 4 cups, approximately 1-pound, of flour.
For traditional baking, Red Star® Active Dry Yeast may be hydrated in 110°-115°F liquids or mixed with other dry ingredients if liquids are warmed to 120° to 130°F.
Using the chart below, determine your yeast requirements based on the total amount of flour in your recipe.
| Flour | Dry Yeast | Cake Yeast | ||
|---|---|---|---|---|
| cups* | packages (0.25 oz) | grams | teaspoons | ounces** |
| 0-4 | 1 | 7 | 2+1/4 | 2/3 (1/3 of a 2oz. cake) |
4-8
|
2
|
14
|
4+1/2
|
1+1/3
(2/3 of a 2oz. cake) |
8-12
|
3
| 21 |
6+3/4
|
2
|
12-16
|
4
|
28
|
9
|
2+2/3
(1+1/3 of a 2oz. cake) |
16-20
|
5
|
35
|
11+1/4
|
3+1/3
(1+2/3 of a 2oz. cake) |
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