Cinnamon rolls are very popular, so I propose you a chocolate version for a change…
The filling is made of cocoa, orange zest, cinnamon and chocolate chips. A success in every way!
Prep Time: 15 minutes
Rest Time: 3 hours
Baking Time: 15-20 minutes at 390°F (200°C)
Difficulty: easy
For : a round mould of 9 inches (24 cm) in diameter
For the dough
For the filling
In the bowl of a food processor, combine all dough ingredients, making sure that the salt and yeast are not in direct contact. Blend for 10 minutes. Gather the dough into a ball. Cover and let rest 1h30-2h.
Combine topping ingredients in a bowl (except chocolate chips) and set aside at room temperature until ready to use.
Deflate the dough, then roll it out with a rolling pin on a floured work surface to about 0.20 inch (5 mm) thick.
Spread the filling on top, along with the chocolate chips.
Roll the dough on itself and cut into rounds about 1.2 inch (3 cm) thick.
Place in a mold. Cover and let rest for 1 hour.
Preheat oven to 390°F (200°C). Brush the brioche with egg white and bake for 15-20 minutes. Let cool before unmolding.
Tip: use hazelnut chunks instead of chocolate chips or use both for even more deliciousness!
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