The smell of cocoa rolls is a more reliable alarm clock than any phone. The centre of the tray always causes debate because those rolls keep the softest dough and the most molten cocoa filling.
Method, step by step
- Knead soft yeast dough and let it double in size. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roll out into a rectangle, spread thinly with butter, sprinkle with cocoa sugar. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Roll it up tightly, cut it into 2-3 cm slices and rise again.
- Bake at 190 °C until fragrant; in the last minutes, you can sprinkle it with a little vanilla milk. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- A little butter is needed for the cocoa filling: too much will run out, too little will turn into a layer of geological dust.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
