Fluffy Chocolate-Filled Rolls
These soft, fluffy chocolate-filled rolls are one of those comforting recipes that instantly bring you back to simple homemade treats. They’re light, slightly sweet, and filled with creamy chocolate goodness—perfect with a cup of coffee or a glass of milk, or on their own.
Ingredients
For the Chocolate Cream:
- 500 ml milk
- 1 egg
- 100 g sugar
- 40 g flour
- 25 g unsweetened cocoa powder
- 50 g dar chocolate, chopped
- 1 tsp rum essence or vanilla extract
For the Dough:
- 500-550 g all-purpose flour
- 250 ml warm milk
- 10 g dry yeast
- 1 tsp sugar, for activating the yeast
- 50 g unsalted butter
- 1 egg yolk
- 80 g sugar
- a pinch of salt
- 1 tsp vanilla extract
For Brushing:
- 1 egg yolk
- 1-2 tbsp milk
Instructions
Step 1: Make the chocolate cream first
- This cream needs time to cool completely before you use it.Set aside 4–5 tablespoons of the milk and heat the rest until hot, but not boiling.
- In a saucepan or bowl, whisk together the egg and sugar until lighter and slightly foamy.
- Add the flour and whisk until smooth.
- Pour in the reserved cold milk, then add the cocoa powder and mix well until there are no lumps.
- Slowly pour in the hot milk while whisking continuously.
- Add the chopped dark chocolate, then place the mixture over low heat and stir constantly until it thickens. It’s ready when it starts to bubble gently.
- Remove from the heat, stir in the rum or vanilla, then cover the surface directly with plastic wrap and let it cool completely.
Step 2: Activate the yeast
- In a small bowl, combine the dry yeast with a little of the warm milk and 1 teaspoon of sugar. Let it sit for about 5 minutes, until foamy and bubbly. Note: the milk needs to be warm not hot.
Step 3: Prepare the dough
- Melt the butter into the warm milk, then let the mixture cool down a bit so you’re sure it’s just warm, not hot.
- In a large bowl, mix the egg yolk, 80 g sugar, and a pinch of salt until creamy.
- Add the warm milk-and-butter mixture and stir to combine. Then add the activated yeast and the vanilla.
- Start adding the flour gradually, mixing as you go.
- Once the dough becomes too thick to stir, knead it by hand until you get a soft, elastic dough. It should pull away from your hands and from the sides of the bowl. If it feels too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.
Step 4: Shape the rolls
- Transfer the risen dough to a lightly floured surface and divide it into 2-3 equal pieces. Keep one piece out and cover the others.
- Roll the dough into a circle about 30–32 cm wide. Do not roll it thinner than that, or it may crack during baking. Cut the circle into 6 roughly equal triangles.
- Place about 2 teaspoons of cooled chocolate cream at the base of each triangle. Fold the two corners at the base slightly over the filling, then roll from the base to the tip. Repeat with the remaining dough.
Step 5: Proof and bake
- Place the rolls on a baking tray lined with parchment paper. Let them rest for about 15 minutes.
- Mix the extra egg yolk with 1–2 tablespoons of milk and brush the tops of the rolls. Bake in a preheated oven at 200°C for about 15 minutes, or until golden brown.
Step 6: Serve
- Let them cool slightly, then enjoy them plain or dusted with powdered sugar. They’re wonderful warm, but just as good once cooled.
