Thursday, March 10, 2011

Chocolate Raspberry Rolls

Husband-Tested Recipe by Alice Wootton
Makes approx. 16 rolls


Here’s a decadent, delicious dessert to make for a special occasion. Repeat after me, “Make this only once a year.” These chocolate rolls are filled with more chocolate and raspberry preserves. They taste wonderful with a hot cup of coffee! Once you’ve made a batch of the No-Knead Chocolate Bread , the rest is easy. Just roll out the dough, top it with preserves and chocolate chips, roll the dough into a log shape, cut, let rise and bake.


Dough
½ recipe of No-Knead Chocolate Bread dough


Filling
½ cup raspberry preserves or jam
½ cup miniature bittersweet or semi-sweet chocolate chips


Glaze
¾ cup powdered sugar
1 ½ Tablespoons melted butter
½ teaspoon vanilla
¼ teaspoon almond extract
1 Tablespoon of milk (give or take)


On Baking Day:
Spray a piece of plastic wrap with oil and set aside. Remove the plastic container from the fridge and take off the lid. Sprinkle the dough with flour. Pull out half the dough with floured hands. (Replace the lid and return the remaining dough to the refrigerator.) Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Resist the temptation to get rid of all the stickiness by adding too much flour.
Sprinkle flour on a board. With a floured rolling pin, roll out the dough to approximately 15” x 10” rectangle. Spread the raspberry preserves evenly over the dough to within 1 inch of the long side of the dough. Sprinkle with chocolate chips. Roll the dough, starting with the 15” long side of the dough. Press the edges to seal. Cut into 16 slices. Place cut side down into greased pans. (I used 2 round cake pans, but a rectangular pan would surely do as well.)
Cover the dough with the oiled plastic wrap. Allow to rest for 40 minutes.
Preheat oven to 375 F.
Remove the plastic wrap and brush the dough. Place the pan(s) in the center of the oven and bake for about 25 to 30 minutes. Meanwhile, make the glaze by combining and blending until smooth, all the glaze ingredients in a small bowl, adding enough milk for drizzling consistency. When the rolls are finished baking, place the pans on a cooling rack. Drizzle with the glaze. Allow to cool before serving.


Note: I haven’t tried freezing these, but I think you could make the recipe up until rising time, and then wrap the rolls in the pan with plastic wrap and then foil, pop them in the freezer and then thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise time before baking. That would be handy, now, wouldn’t it?

2 comments:

Laura said...

Tye still talks about these rolls! Amazing chocolate richness with the raspberry sweetness...mmm. I am so glad you've advised to only make them once a year. That means I'm off the hook until next year!

Meaghan Luby said...

these look AMAZING! i love chocolate and berry. thanks for posting! love it :)
-meg
@ http://clutzycooking.blogspot.com

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