Food & Drink Magazine

Chocolate Krantz Rolls

By Shalinidigvijay @shalinidigvijay

I peeled myself off my iPad and got me to the kitchen to bake.
However, my fingers refused to blend the one bowl vegan chocolate cake batter . So I searched high and low and googled Ottolenghi and chocolate in the same string.
Guess what  Google spewed out?Chocolate Krantz bread.Chocolate Krantz RollsMiles and miles of fold blogging posts on chocolate Krantz bread.But that needs an over night proofing in the fridge.And mine is already stuffed to its gild what with the 4 day meat ban in Mumbai coming up.Then a little careful Google reading yielded these rolls,that need to be proofed only an hour.And I have a stash of salted almonds.Since sweet child came home while I was rolling up the dough,I had to skip-as he has an aversion to salt and chocolate together.I am trying to tutor his palette....So the almonds rest for the overnight proofed Krantz bread.Chocolate Krantz Rolls
Delicate.These rolls have chocolate and lemon zest.Never thought of this combination ever.But it works well.Loads of Amul butter, little sugar and dark chocolate. And the Malaysian cocoa powder.
So get thee to the kitchen and bake dear.
For the 
Chocolate Krantz Rolls with Salted Almonds (you must add them)
2 1/2 cups plus extra all purpose flour1 tsp yeast active dry 3 1/2 tbsp sugarPinch salt150 miles warm water 1 egg plus one yolk3 -4 tbsp Amul butterZest of 2 lemons if you are in India, else one will suffice 
For the chocolate filling100 gms dark chocolate 1 tsp cocoa powder- if you are using Cadbury double it60 gms Amul butter25 GMs icing sugar100 GMs salted almonds

For the sugar syrup2 tbsp sugar3 tbsp not water

Place the sugar and salt and yeast in the warm water and allow the yeast to bubble and rise.
After 10 minutes, it should froth. It won't froth too much, because there isn't too much yeast.
Grate the zest of the lemons into the flour, add in the egg and mix the yeast mix.
Now a spoon full at a time knead in the butter and keep kneading till you get a soft stretchy dough. Ottolenghi added 75 GMs of butter. I stopped at 45 GMs. A girl has to have some control. 
Shape into a ball and place in a bowl which has a spoon full of oil. Coat this ball of dough with the oil while turning it over.Cover and set aside till it doubles.In the mean while,heat the butter and chocolate and cocoa and icing sugar in a bowl till the chocolate melts and then set it aside to cool.Chocolate Krantz Rolls. It should form a Nutella type consistency. Too runny and you will not be able to roll or cut the rolls. Cool the chocolate mix.
Chop the salted almonds and set aside.
Clean your worktop and dust with some flour.Knock out the air of the doubled dough in the bowl itself. Bring it on the worktop and stretch out a bit.Furthermore dust with some more flour and roll into a rectangle about 20 inches by 12 inches.
Now spread the mix over the dough leaving edges clean. If you want to, sprinkle some o the almonds over. Wet the edges,and roll along the long side.You have a log shape and like the cinnamon rolls,cut the rolls into 1 inch pieces.
Place the pieces a few inches apart and sprinkle some more almonds and set aside covered with film to proof. My new roll of parchment paper has come, so I'll be using that instead of A4 paper .Finally.
Chocolate Krantz Rolls
Preheat the oven to 180C and then pop the krantz rolls into the oven for 20-25 minutes.You'll see the chocolate bubbling and the aromas wafting around you... You'll want to dump your Burberry and wear the chocolate krantz rolls around your neck instead.I'm surprised,no perfumier has come out with a perfume with chocolate base notes yet.Chocolate Krantz Rolls
Pillow soft, the rolls are one bite each.
Make the sugar syrup when the rolls are in the oven and when the rolls come out spread some over the rolls. Remember,they are not highly sugared. I spread only half. On the rest I spread the remaining chocolate. And the salted almonds. Yum!Chocolate Krantz Rolls
And warm, these are delicious. Addictive. The bread is so so soft, you won't want to stop.
Those of you who have attempted to make the Ladi Pao, which I will be posting this week will recognize the process of making the dough, it's stickiness and the magical way it transforms.And will also recognize the beauty of the fresh rolls.
My advice, pull the tray out of the oven and put your coffee to brew.
You'll never have it any other way.
A little messy,but totally finger lickingly worth baking.
So what are you baking today???

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