Description
These Double Chocolate Rolls are incredibly soft, fluffy, and packed with rich chocolate in every single bite. Featuring a fun swirled dough, a generous layer of Nutella, and plenty of melty chocolate chips, they’re a joyfully messy treat that’s absolutely worth it.
Ingredients
Yeast Mixture
- 100g warm milk ( ⅓ cup + 1 tablespoon)
- 1 ½ teaspoons active dry yeast
- 2 teaspoons granulated sugar
Dough
- 250-300g all-purpose flour ( 2 to 2 ½ cups, see note)
- 60g granulated sugar (¼ cup)
- 46g soft unsalted butter (about 3 tablespoons)
- 1 large egg
- 1 egg yolk
Chocolate Dough
- ⅓ of the prepared plain dough
- 1 tablespoon cocoa powder
- + for sticking one dough to the other we will be using 1/2 teaspoon of water, this will act as glue.
Filling
- 400g Nutella (1 ⅓ cups)
- 300g chocolate chips (1 ½ cups)
For Baking
- 6 tablespoons heavy cream
Instructions
- In a small bowl, combine the warm milk, active dry yeast, and granulated sugar for the yeast mixture. Stir gently and let it sit in a warm place for 5 to 10 minutes until it becomes frothy and bubbly.
- In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, 2/3 of the flour, egg, egg yolk, soft butter, and sugar. Mix on low speed for about 5 minutes until the ingredients are combined.
- Gradually add the rest of the all-purpose flour if needed, turn off the stand mixer and scrape the bowl, if its too wet you can add more flour, until the dough pulls away from the sides of the bowl but remains slightly sticky to the touch.
- Increase the mixer speed to medium and knead the dough for 10 minutes until it becomes smooth, elastic, and springs back slowly when gently poked.
- Transfer the dough to a lightly floured surface. Divide it, setting aside one-third of the dough. Knead the cocoa powder into this smaller portion until it is fully and evenly incorporated.
- Place both the plain and chocolate dough balls into separate, lightly oiled bowls. Cover them with a clean kitchen towel or plastic wrap and let them rise in a warm place for 1 h 30 minutes, or until doubled in size. I proof my dough at 28 C
- Once risen, punch down the doughs. On a floured surface, roll the plain dough into a rectangle. Add some drops of water on top of the plain dough. Roll the chocolate dough to the same size and carefully place it on top of the plain dough, the water acts as glue. Spread the Nutella evenly over the surface, then sprinkle generously with chocolate chips.
- Use a sharp knife to cut the filled dough vertically into strips, each about 3.5 cm or 1.37 inches (or two to three fingers) wide. Then, tightly roll up each individual strip to form a single roll.
- Arrange the rolls in a greased baking pan. Cover them and let them proof again for 30 minutes in a warm place until puffy.
- Preheat your oven to 180°C (350°F). Pour the heavy cream over the top of the proofed rolls. Bake for 20-25 minutes, or until the tops are golden brown.
Notes
* Note on Flour: Start with 2 cups (250g) of flour and add the remaining ½ cup (50-60g) gradually during kneading, only until the dough is soft and slightly sticky.
Nutrition
- Serving Size: 1 roll
- Calories: 780
- Sugar: 70g
- Sodium: 85mg
- Fat: 36g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 105g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 95mg