John’s Chocolate Rolls with Vanilla Mascarpone
Description
(makes 9-10 x 50g rolls)
INGREDIENTS
|
1 tsp active dried yeast granules 1½ tsp sugar 62.5ml (1/4 cup) lukewarm water 25g {2½ tbsp} unsalted butter (melted but not boiled) 125ml (½ cup) milk ¾ tsp flaky sea salt 245g (1 + 3/4 cups) flour {preferably bakers’ or strong flour} (plus extra for dusting) |
olive oil for greasing bowl 60g dark {70%} chocolate tablet (roughly chopped) 1 egg yolk mixed with 2 tbsp water to make egg glaze 15g (1½ tbsp) sugar for sprinkling Vanilla Mascarpone |
METHOD
- Into a small bowl place yeast, sugar and water and combin Leave for 5 to 15 minutes or until frothy.
- Place butter, milk and salt into a jug and warm, in microwave or by placing jug into a larger of hot water. Mixture needs to be same temperature as yeast mixtur
- Place flour into a bowl of an electric mixer fitted with dough hook. Add yeast and milk mixture and slowly mix until just combined and dough forms a ball. If a little flour remains on bottom of bowl, add a tablespoon of cold water, while mixer is running, to incorporate flour into dough.
- Lightly oil interior of a large bowl. Transfer dough to bowl. Cover bowl with plastic wrap. Place bowl in a warm place for at least one hour or until dough rises to twice its original siz
- Turn dough out of bowl onto bench and knead for 10 -15 minutes or until smooth and shiny.
- Break dough into 50g pieces and shape into rolls.
- Lightly flour a baking tray. Place rolls onto a floured tray for 10-15 minutes until dough has relaxed.
- Lightly grease and flour a second tray.
- Take each roll and place on workbench. Flatten to a 9cm disc-shap Turn over so soft side is facing upwards.
- Divide chocolate into 9 – 10 and place a portion on centre of dough disc, in a row.
- Fold one side of dough over chocolate and flatten to fully enclose chocolate and form a long roll. Using the palm of your hand lightly roll dough backwards and forwards to seal the two ends.
- Place rolls onto prepared tray, seam-side down. Cover with a clean tea towel and set aside in a warm place for 20 minutes or until double in siz
- Preheat oven to 200°C.
- Brush tops of rolls with egg wash and lightly sprinkle with sugar.
- Place rolls into preheated oven and bake for 10-12 minutes or until rolls are golden brown and bases sound hollow when tapped.
- Serve warm or at room temperature with Vanilla Mascarpon
Vanilla Mascarpone
INGREDIENTS
|
250g mascarpone 1/2 tsp vanilla extract |
1/4 tsp vanilla paste 1 tsp sugar |
METHOD
- Into a small bowl place mascarpone, vanilla extract, vanilla paste and sugar and mix until smooth.
- Serve at room temperature.