Chocolate Scrolls

This recipe is from my fellow Hungarian Baker, Szabi.

This is the yeast dough based version.

Ingredients:

3 Whole Eggs

1 Whole Eggs

12-15g Dry Instant Yeast / or 30g Fresh Yeast

250ml Warm Milk

700g All Purpose Flour

120g White Sugar

8g Salt

120g Butter - you add this later after after the dough has combined

Some extra melted butter

50g Cocoa powder unsweetened

100g White Sugar

100ml Milk

100ml Pure Cream

50g White Sugar

Combine the wet ingredients in the mixer first, then add the dry once, but leave out the butter until all other ingredients have combined. Then add the room temperature butter, combine well in the dough mixer.

Form a ball shape and let it rest covered in a bowl at around 30-35degC, or room temperature for 60 minutes.

Meanwhile make the “pour over” liquid:

Combine 100ml Milk with 100ml of pure cream, and add 50g white sugar. Set it aside.

Make the cocoa filling:

Mix 50g pure unsweetened cocoa powder with 100g white sugar.

Once the dough doubled in size, roll out the dough to a rectangle shape, roughly 1-1.5cm thickness.

Brush the top with some melted butter, spread out the cocoa mix evenly. Splash some melted butter on the top with a brush, and use a sprayer to spray some water on the top of the cocoa.

Roll up the dough tightly length wise.

Cut 12 double finger thick slices and place them in a baking tray thet is covered with baking paper on the bottom.

Let the scrolls rest to rise for about 45minutes at warm room temperature.

Pre heat the oven to 200degC, bake for 8 minutes, then pour the “pour over” milk and cream mixture on the top evenly, and put it back into the oven for another 10-12minutes. So total baking time is 18-20minutes.

Let it sit for a little when done, and dust the top with a little icing sugar.