Strawberry Chocolate Rolls

All month long we’re celebrating strawberries, and what goes better with that juicy red berry than chocolate.  These rolls get a double dose of chocolate from both cocoa powder and dark chocolate chunks.  Filled with fresh strawberries and topped with a simple glaze of strawberry jam, it’s the perfect match.

From AnkarsrumUSA recipe developer, Carmi Adams:

I feel like I should start off by saying two things:

First, cocoa powder slows down yeast development, so please follow the helpful tips in how to get the dough to rise quicker.  Second, the filling and shaping of these rolls is a bit messy, but so worth it.  It will look like a mess when shaping them, but don’t worry, it will turn out just fine.  And don’t let this deter you from making these, they are so chocolaty and delightful!

We start off in the stainless steel bowl for the dough.  Eggs, butter and sugar makes this dough a soft enriched dough.

First wet ingredients (including sugar and yeast, then dry ingredients slowly added in. Knead, then add in chocolate chunks. Form into a ball and get ready for proofing.

 

If your oven doesn’t have a proof setting, or you don’t have a fancy proofing box, place the covered dough in your oven.  Do not turn on the oven.  Place a heatproof loaf pan in the oven and fill with boiling water.  Shut door and let the steamy warmth do its magic.  As I mentioned, cocoa powder slows down the rise, so even with this DIY oven proof box, it is going to take up to 2 1/2 hours for that first rise.

The filling for the rolls is very simple: fresh strawberries, flour and sugar.  The flour will absorb the excess liquid the strawberries release as they cook.  Do not, I repeat, do not mix up this filling in advance.  It will turn into a liquidy mess if it sits for awhile.  

Make sure to finely chop the strawberries so they fill spread evenly on top of the dough.

 

Once the dough has risen, roll out, spread with softened butter and then layer on the strawberries and roll up like a log.  A very sharp serrated knife or dental floss work best for cutting these into portions.  If any strawberry filling leaks out, just put it in the pan.

Boil some more water and create a proof box in your oven again for these to rise.

 

Once risen, don’t be alarmed if the filling looks like a wet mess.  It will all bake up just fine.  I had many a gooey flop before figuring out the filling ratio and bake time.

Top: rising in DIY oven proofbox. Bottom: fully baked. Top should be firm and sound almost hollow when tapped.

 

Let these briefly cool and then spread on a simple glaze of strawberry jam.  Ideally, these should continue to cool until just warm.  Fresh fruit filling can be very steamy and hot, so best to exercise a little patience before eating.

Please let us know if you have any questions or comments about this recipe.  Happy strawberry season, and happy baking!

Strawberry Chocolate Rolls

Prep Time: 45 minutes (including kneading time)

Cook Time: 45 minutes

Inactive Time: 4 1/2 hours

 

Dough:

2 large eggs, room temperature

2 large egg yolks, room temperature

115 g. (8 Tbsp.) unsalted butter, melted

195 g. (3/4 cup) buttermilk, room temperature

9 g. (2 1/4 tsp.) instant dry yeast

114 g. (1/2 cup) granulated sugar

10 g. (2 tsp.) vanilla bean paste or vanilla extract

540 g. (4 1/2 cups) all purpose flour

22 g. (1/4 cup) black cocoa powder

1 g. (1 tsp.) espresso powder

9 g. (1 1/2 tsp.) kosher salt

100 g. (3.5 oz.) dark chocolate bar, roughly chopped

Filling:

29 g. (2 Tbsp.) unsalted butter, softened but not melted

455 g. (1 lb.) fresh strawberries, diced

114 g. (1/2 cup) granulated sugar

60 g. (1/2 cup) all purpose flour

Glaze:

160 g. (1/2 cup) strawberry jam

 

Grease a 9×13 inch baking pan.  Set aside until ready to use.

In the stainless steel mixing bowl with the roller and scraper, combine the eggs, egg yolks, butter, buttermilk, yeast, sugar and vanilla bean paste.  Mix on medium high speed (5 0’clock) until fully combined.

In a large bowl whisk together the flour, cocoa and espresso powder.  Turn mixer on medium-low speed (between 2 and 3 o’clock) and slowly add in flour mixture.  Add in salt.  Once dry mixture has mixed in, lock arm in place about 1 inch from the side of the bowl and set timer to knead for 12 minutes.

After 12 minutes, add in dark chocolate chunks and mix for another minute.

Place a loaf pan in the oven, but do not turn oven on.  Boil enough water to fill loaf pan about 3/4 full.  Shape dough into a ball, place back in mixer bowl and cover.   Place in oven along with loaf pan filled with boiling water, close door to create a warm steamy proofing environment.  This will speed along the rise time since cocoa powder slows down yeast.  Let dough rise until doubled in size, up to 2 1/2 hours.

Once risen, turn dough out onto a large floured surface.  Roll out into a rectangle 10×14 inches long.  Spread with softened butter, leaving a 1/2 inch border.

Mix up remaining filling ingredients.  Do not mix in advance, the berries and sugar will begin to create too much liquid as they sit.  Spread over butter and then starting at one of the longer ends, begin to carefully roll the dough up into a log.  This will be messy.  When about 4 inches from the end, pull the dough from the opposite end that you began on over those remaining inches.  This will prevent the strawberry filling from spilling out as you finish roll it up.  Pinch dough together to seal end.  Gently but firmly pat into a uniform log shape.  Using a very sharp serrated knife or dental floss, cut into 12 equal pieces.  Place cut side down in prepared pan.  Place any filling that fell out into pan as well.

Replace boiling water in loaf pan in oven for DIY proof box again and let rise until doubled in size, up to 2 hours.

Remove pan from oven, along with loaf pan of water and preheat oven to 350º F.   Bake rolls for 45 minutes until tops are firm and sound slightly hollow when tapped and middle rolls are baked all the way through.

Let cool for 10 minutes and then spread strawberry jam over rolls.  Cool another 20 minutes before serving.

 

Yield: 12 rolls

 

WHOLE WHEAT SUBSTITUIONS:

-Replace all purpose flour with equal parts whole wheat flour.  If milling at home, a hard wheat is preferable.

-If desired, replace sugar in both the dough and filling with 86 g. (1/2 cup) Sucanat with honey, aka honey granules.

-Follow instructions above.

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.