Cocoa rolls


  • 50 dkg of fine flour
  • pinch of salt
  • 1 spoon. milk powder (optional)
  • 3 spoons. sugar
  • 1 whole egg
  • 1 egg yolk
  • approx. 2.5 dl of milk
  • 2 dkg of yeast
  • 8 dkg melted butter

Except for the melted butter, I make everything in the cauldron of the toaster and start kneading. After about 10 minutes, I pour the melted butter in small portions, I continue to knead the cake dough. Then, either in the switched off machine or in the fermenter, I double it. I cover it with floured boards and approx. I stretch it into a 3 mm thick rectangle.

For stuffing:

  • 5 dkg butter
  • unsweetened cocoa powder
  • powdered sugar

I melt the butter and smear it on the stretched dough with a brush. I sprinkle with cocoa powder through a strainer, good enough to completely cover the dough so it doesn’t show up anywhere. I put a layer of powdered sugar on the cocoa layer, I'm not sorry either I also spray it through a sieve, enough to cover the cocoa powder.

Then, from the longer side, I roll up like a buckthorn. I cut into two finger-thick slices. There are two ways to bake. Or I line them up tightly in a higher walled baking tray, then the dough will rise upwards, it will be a taller, softer roll. Or I put them on a larger baking sheet relatively farther apart (like me now) so the rolls lie sideways. In either case, I let the baking dish rise for another 30 minutes.

During this time, I preheat the oven to 180 degrees and approx. I bake the rolls ready in 20 minutes. I heat a cup of milk with a sachet of vanilla sugar. I water the discharged rolls immediately, still hot, with the vanilla milk. This will make them soft and juicy.