Homemade Chocolate Swirls on ChefSteel
Here at ChefSteel we don’t just want to show you how you can use your ChefSteel for amazing bread and pizza, you can make some great dessert-style pastries too. One pastry we love to make at home are chocolate swirls, similar to cinnamon rolls but with a more delicate dough.
If you're looking for a recipe for in-store puff pastry you're in the wrong place. This recipe is a recipe for traditional, fluffy, buttery, layered chocolate swirls that are well-loved in Hungary. Ideally, the time it takes to create these swirls is 90 minutes and thanks to the folds, the roll does not dry out even after it has cooled. The dough is similar to the croissant dough, as we fold a buttery layer together with the dough.
Let's start by activating the yeast. Crumble the yeast into 100 ml of milk, add a pinch of sugar and in a separate bowl put some warm water so the yeast can activate in a hot water bath.
Once the yeast has risen, the dough can be prepared. Put the ingredients in a bowl and start kneading. Once the dough is assembled properly, shape it into a ball and place it on a floured counter for 20 minutes.
After resting, stretch the dough into a loose rectangle and place the cooled buttery 'brick' in the middle. 'Pack' the butter into the dough by pulling the dough along the sides and rolling it over the buttered layer. Repeat with all four sides, then turn the dough upside down. Stretch it into a 2cm square, then imaginatively divide the square into three-thirds and fold the right and left-thirds into the center. After 90 degrees of rotation, stretch it out again, this time dividing the dough into quarters and folding it first to the left and then to the left.
After folding, lightly flour the dough, wrap it gently in baking paper and leave to rest in the fridge for 20 minutes. After resting, stretch it back to 2cm thick, divide it into thirds and fold it as usual. This is followed by another 20 minutes of refrigerated rest. At this point, we advise you to put the ChefSteel in the oven, warming it to 180 degrees.
After resting, stretch the dough into 8-10mm thick squares (if you want to bake smaller rolls. After stretching, spread the dough with melted butter, sprinkle with sugared cocoa and roll it loosely like a rug. Cut 15mm wide rolls from dough and place on baking paper for the last 20-minute room temperature rise.
There are two ways to bake the rolls. Either slide the rolls together with baking paper onto the iron from a peel or place them in a baking pan directly on the hot iron. Both methods are very effective and we can be sure that all the rolls will cook evenly at the same time. Boil a small amount of water in a metal pan and place it under the steel so your oven can steam before baking. When the 20 minutes are up and the steel is hot, the swirls can bake in the oven at 180 degrees for 15 minutes. Once cooled sprinkle some icing sugar on them and make sure they are packed in your lunch box for the next day ;)
For the Dough
• 440g - all purpose flour
• 50g - Butter
• 180ml - Milk
• 100g - sugar
• 25g - fresh yeast
• 1 - egg
• pinch of salt salt
• 200g - Butter
• 80g - semolina
• 60g - cocoa powder
• 40g - icing sugar
• 50g - melted butter