This fragrance which spreads out around the house, when the dough is baked is so wonderful, I could bake yeast every day. I do not know, what I did with him, I eat because I probably could not have been:). Today's cake is delicious, filled with walnuts and dark chocolate, with maple syrup and cinnamon. The perfect combination for me. I encourage you to try, because it is really worth.
Recipe adapted from H. Walden 'Cookies, cookies and muffins'.
Ingredients for the dough:
- 450g of wheat flour
- half a teaspoon of cinnamon
- 4 tablespoons butter, melted
- 50g caster sugar for baking
- 20g of fresh yeast
- 1 yolk
- half glass of milk
- 4 tablespoons of water
- 3 tablespoons maple syrup
- pinch of salt
- 3 tablespoons melted butter
- 50g brown sugar (according to me you can skip)
- 175g chocolate chips or chopped chocolate
- cup chopped walnuts
All the ingredients for the filling mix together.
Sift the flour mixed with salt and cinnamon. Pour into mixing bowl, make a hole and add crumbled yeast. Add the sugar and pour over warm but not hot milk. Mix with a little flour so, by the consistency of thick cream was. Let stand for about 20 minutes until the solution grows up. After this time, add the remaining ingredients and form a smooth dough. Ready to roll out the dough into a rectangle measuring 50×40 cm in diameter . Spread the filling on the surface of the roulade and roll along the shorter side. Cut into 12 equal parts.
The bottom of the springform pan with dimensions 24 cm parchment paper for baking. Place rolls close together prepared. Cover, set aside to rise at room temperature 1,5 – 2 hours.
Bake at 200 ° C for 20 -30 minutes, before the end of the dough can be covered with plastic wrap, not to be too przypiekło. Baked dough should be overgrown and flushed. After removing from oven and cool briefly remove the springform pan ring. Cool on a wire rack.
If you wish to receive notification for each new entry, use the menu Notifications