Year stand by: 2 hours
Execution time: 30 minutes
Baking time: 25 minutes
Servings: 10
For the dough
- 450 g flour for all uses
- 50 gr. cocoa
- 1 sachet of dry yeast
- 50 ml of warm water
- 200 ml lukewarm coconut milk
- 50 gr. granulated sugar
- 50 g margarine, melted
- 1 sachet of vanilla
- 1 tsp salt
- 1 pinch of nutmeg
For stuffing
- 75 gr. chocolate couverture, melted
- 75 gr. powdered sugar
- 25 gr. cocoa
- 25 gr. roasted hazelnuts in powder (optional)
- 50 gr. margarine, melted
- 1 tbsp. espresso coffee
- 1 cinnamon sticks
- 1 strong pinch of nutmeg
- 1 pinch salt
For the ointment
- 50 gr. margarine, melted
For the chocolate glaze
- 100 gr. chocolate couverture, finely chopped
- 100 ml hot coconut milk
- 50 gr. butter
- 2 tbsp. powdered sugar
Execution method
For the dough
- In a bowl pour the yeast, a little sugar (from 50 g) the warm water and mix well with a fork until the yeast dissolves. Set aside for 10 minutes until the yeast is activated.
- Add the melted margarine, coconut milk, sugar and vanilla to the bowl of the mixer and mix with a hand whisk. Then, add the yeast mixture and continue mixing.
- Add half the flour and mix with the whisk until they are homogenous and leave the mixture aside for 30 minutes.
- Add the other half of the flour, the nutmeg, the cocoa and the salt and beat with the hook for 15 minutes until it becomes a soft and elastic dough.
- Put olive oil in our hands and knead lightly, forming a ball of dough.
- Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 1 ½ with 2 hours in a warm place until it doubles in volume.
For stuffing
- Melt the chocolate with the butter in a baking pan. When the chocolate melts, add the rest of the ingredients except the hazelnuts and the icing sugar. Cover with cling film and set aside.
For assembly
- When the dough has risen, transfer it to a lightly floured surface and begin to open it with the help of a rolling pin. We try to give it a rectangular shape, with the thickness of the dough about half a centimeter and a dimension of about 30 × 55 cm.
- Using a brush, spread the filling over the entire surface of the dough, except for the edges. Sprinkle with icing sugar and hazelnuts.
- Carefully start to roll the dough and cut with the help of a sharp knife into 9 equal pieces which we place in a pan with oil paste, placing them next to each other.
- Cover the pan with cling film and leave to rise for 30 minutes.
- Preheat the oven to 180 ° C in air. After they swell, spread our rolls with the rest of the melted margarine and bake in the oven for 25-30 minutes. Then let them cool for 15 minutes.
- While the rolls are baking, prepare the icing by mixing the hot coconut milk with the icing sugar, chocolate and butter.
- Allow the rolls to cool and pour the mixture over the rolls.