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 Rolls with Chocolate Filling Recipe
The rolls are just wonderful-the dough is tender, soft and thin. But I was particularly surprised by the cream. I think that this is the best chocolate filling for this kind of rolls, bagels and puff pies of all that I have tried. It is prepared elementary, does not spread, has a beautiful, rich chocolate taste. Great treat!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. First of all, prepare the dough. In warm milk, dissolve the sugar, yeast and two spoons of flour. I used fresh yeast, half a 42-gram pack.
    First of all, prepare the dough. In warm milk, dissolve the sugar, yeast and two spoons of flour. I used fresh yeast, half a 42-gram pack.
  2. After a few minutes, such a cap appears.
    After a few minutes, such a cap appears.
  3. Sift the flour, add salt and baking powder. Anticipating questions about the presence of baking powder in the yeast dough, I immediately answer that this affects the elasticity of the test. In Czech cuisine, the combination of these ingredients is not uncommon. Add the eggs and stir with a spoon.
    Sift the flour, add salt and baking powder. Anticipating questions about the presence of baking powder in the yeast dough, I immediately answer that this affects the elasticity of the test. In Czech cuisine, the combination of these ingredients is not uncommon. Add the eggs and stir with a spoon.
  4. Add the odorless sunflower oil and chop the dough with a spoon, it turns out this lumpy mass.
    Add the odorless sunflower oil and chop the dough with a spoon, it turns out this lumpy mass.
  5. Add the yeast that has come up and stir. On a table dusted with flour, knead the dough. The dough is very oily, almost does not stick to the hands. As needed, you can add one or two spoonfuls of flour, but the dough does not need to be clogged with flour, otherwise it will be dry. The batter is gentle on porous.
    Add the yeast that has come up and stir. On a table dusted with flour, knead the dough. The dough is very oily, almost does not stick to the hands. As needed, you can add one or two spoonfuls of flour, but the dough does not need to be clogged with flour, otherwise it will be dry. The batter is gentle on porous.
  6. Put the dough in a warm place to increase its volume twice.
    Put the dough in a warm place to increase its volume twice.
  7. Let's do the filling. In a bowl, mix cocoa powder, ground nuts (I have hazelnuts, but you can use any)and sugar. Add thick sour cream and mix with a spoon. It turns out a thick, but elastic, well-rubbed mass.
    Let's do the filling. In a bowl, mix cocoa powder, ground nuts (I have hazelnuts, but you can use any)and sugar. Add thick sour cream and mix with a spoon. It turns out a thick, but elastic, well-rubbed mass.
  8. Roll out each piece of dough into a rectangle or square.
    Roll out each piece of dough into a rectangle or square.
  9. Grease with one-fourth of the cream, leaving the edges uncoated, about 1.5-2 cm. Then bend the side edges inward.
    Grease with one-fourth of the cream, leaving the edges uncoated, about 1.5-2 cm. Then bend the side edges inward.
  10. Roll up the routet, pinch the edge and put it seam down on a baking sheet covered with baking paper. The rolls seem small, but then they will swell, so put them away from each other.
    Roll up the routet, pinch the edge and put it seam down on a baking sheet covered with baking paper. The rolls seem small, but then they will swell, so put them away from each other.
  11. Leave the rolls for 30 minutes to proofread, then use a toothpick to make a few punctures on the surface and put in a preheated oven at 170 degrees for 15 minutes. Then add the temperature to 180 degrees and bake until Golden, about 10-15 minutes. Be guided by your oven. As you can see, my rolls are still a little stuck together, so spread them as far apart as possible.
    Leave the rolls for 30 minutes to proofread, then use a toothpick to make a few punctures on the surface and put in a preheated oven at 170 degrees for 15 minutes. Then add the temperature to 180 degrees and bake until Golden, about 10-15 minutes. Be guided by your oven. As you can see, my rolls are still a little stuck together, so spread them as far apart as possible.
  12. Sprinkle the cooled rolls with powdered sugar. Cut into pieces and enjoy their delicate chocolate taste. Even the next day, they remain as soft and wonderful. If there are rolls left on the next day, they need to be covered with a kitchen towel at night, so that they do not dry out.
    Sprinkle the cooled rolls with powdered sugar. Cut into pieces and enjoy their delicate chocolate taste. Even the next day, they remain as soft and wonderful. If there are rolls left on the next day, they need to be covered with a kitchen towel at night, so that they do not dry out.
  13. Enjoy your tea!
    Enjoy your tea!
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