Chocolate Coffee Cake Twist

Chocolate Twist.jpg

INGREDIENTS:

1 Recipe of Basic Enriched Yeast Dough (see below)

114 grams of unsalted butter, softened

100 grams of granulated sugar

50 grams light brown sugar

25 grams of unsweetened cocoa

1 teaspoon of ground cinnamon

1/2 teaspoon of kosher salt

1 large whole egg

 METHOD:

Mix together the melted butter, sugar, cocoa, cinnamon and slat until you have a smooth paste.

Roll out the basic enriched yeast dough to a rectangle measuring 30” x 10”. (Figure 1)

Using a small offset spatula spread the butter/cocoa mixture over the dough. (Figure 2)

Tightly roll up the dough from the long end. (Figure 3)

Cut the roll in half length wise. (Figure 4)

Next turn the two pieces so the cut sides are facing up. (Figure 5)

Twist the 2 pieces of dough together (Figure 6) and them join the ends to create a circle. Place the circle on a parchment lined baking sheet.

Heat oven to 375 degrees Fahrenheit.

Cover the twist loosely with plastic wrap and then a dish towel. List it rise for 30 minutes.

To make the egg wash, gently beat 1 whole egg and brush it all over the twist.

Bake for 25 minutes or until golden brown. Remove from the oven and place the baking sheet on a rack to cool.

When the twist is completely cooled place it on a serving platter.

Combine the powdered sugar and milk and whisk until smooth. Drizzle over the top of the coffee cake.

Basic Enriched Yeast Dough

500 grams of all purpose flour

60 grams of granulated sugar

2 teaspoons of active dry yeast

1 teaspoon of kosher salt

200 ml of warm whole milk (115 to 120 degrees Fahrenheit)

2 large Whole eggs

1 large egg yolk

85 grams of room temperature unsalted butter, cut into 8 pieces

 METHOD:

Place the flour, sugar, yeast and salt in the bowl of an electric stand mixer. Separate the salt and yeast so they are not touching.

Add the warm milk, whole eggs and egg yolk and beat on medium speed with the paddle attachment util the dough comes together, about 2-3 minutes.

With the mixer on medium speed, add the butter one piece at a time in 20 second intervals. After all the butter has been added continue to beat until the butter is incorporated.

Switch to the dough hook and beat on medium low speed for 5-7 minutes until the dough is smooth.

Place the dough in a lightly greased bowl, cover with plastic wrap and a towel. Allow the dough to rise until doubles in volume, about 1 - 1 1/2 hour.

If you are not ready to use the dough, place it in a zip-lock bag and store in the refrigerator over night.

Chocolate Cinnamon Sweet Rolls

Butter a 13” x 9” pan and line with parchment paper so that it over hangs the long sides of the pan.

Roll the dough into a 20” x 15” rectangle.

Spread the filling over the dough and sprinkle with ½ cup of your favorite chopped nuts.

Roll up from one of the 20” sides. 

Baking Tip:  Place the roll on a sheet pan and place in the freezer for 15 minutes.  This will firm up the dough just enough to give you a beautifully clean cut without  squishing the rolls.

Cinnamon Rolls C.jpg

Cut the roll into 12 even slices and place cut side down in the prepared pan.

Cover with plastic wrap and a kitchen towel and allow to rise for 30 minutes.

Bake the risen rolls at 350° for 25-30 minutes or until golden brown.

Remove the pan from the oven and place on a rack to cool.

Prepare the icing:

2 tablespoons of room temperature unsalted butter

30 grams of room temperature cream cheese (about 1 ounce)

125 grams of confectioner’s sugar

2 teaspoons of vanilla extract

½ teaspoon of kosher salt

This recipe makes a thick icing.  Feel free to add a few teaspoons of milk if you prefer a thinner icing.

Spread over warm or cooled rolls.