{"id":3342,"date":"2011-10-06T20:25:38","date_gmt":"2011-10-06T18:25:38","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/10\/haselnuss-kakao-schnecken\/"},"modified":"2017-04-21T12:39:29","modified_gmt":"2017-04-21T10:39:29","slug":"haselnuss-kakao-schnecken","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/10\/haselnuss-kakao-schnecken\/","title":{"rendered":"Hazelnut Cacao Rolls"},"content":{"rendered":"

$\"Haselnuss-Kakao-Schnecken$ <\/p>\n

About one and a half year ago every german food blogger seemed to bake cacao rolls<\/a>. Anik\u00f3<\/a> blogged the tempting recipe and everyone had to test it, myself included<\/a>.<\/p>\n

When I saw the chocolate hazelnut rolls on The Patterned Plate<\/a> I had to think about these rolls once again. But this rolls are also filled with hazelnuts (as the name suggested $\"Zwinkerndes$ ). The description of a nutella-ish taste was so mouthwatering that I had to bake such rolls at the same weekend.<\/p>\n

I decided to use another recipe for the dough because I was dreaming of heavenly soft and fluffy rolls. The dough is not so easy to handle but its worth the work because the rolls rise to be as light as a feather. I let them rise overnight in the fridge, it is a convenient method to get sweet rolls for breakfast without a lot of fusing in the morning and the slow rise contributes to the good taste, too.<\/p>\n

I added some Cardamom and Cinnamon to the filling \u2013 just a tiny little bit to the spices in the background without overpowering the hazelnuts and the cacao. And I pour some boiling milk over the rolls after one third of the baking time, a trick I borrowed from the cacao roll recipe to make the rolls extra soft.<\/p>\n

I\u2019m very happy with this recipe. The crump of the rolls is so light and soft and the filling taste of bittersweet chocolate and nutella, with a hint of cardamom and cinnamon. Really delicious!<\/p>\n

Hazelnut cacao rolls $\"Haselnuss-Kakao-Schnecken\"$ <\/span><\/h1>\n
P\u00e2te ferment\u00e9e<\/p>\n
\n
115g flour Type 550<\/li>\n
80g Water<\/li>\n
2g Salt<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
Water roux<\/strong><\/p>\n
\n
30 g Flour Type 550<\/li>\n
150g Water<\/li>\n<\/ul>\n
Dough<\/strong><\/p>\n
\n
425g flour Type 550<\/li>\n
150g Milk<\/li>\n
80g Egg white (von 2 eggs size L)<\/li>\n
50g sugar<\/li>\n
50g Butter<\/li>\n
5g Salt<\/li>\n
5g fresh yeast<\/li>\n<\/ul>\n
Filling<\/strong><\/p>\n
\n
50g cakco<\/li>\n
200g hazelnuts, grounded<\/li>\n
100g sugar<\/li>\n
1\/2 Tsp. Cardamom<\/li>\n
1 Pinch Cinnamon<\/li>\n
50 g Butter<\/li>\n<\/ul>\n
For Soaking<\/strong><\/p>\n
\n
125 g Milk<\/li>\n<\/ul>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for\u00a0 at least 12 hours.<\/p>\n
For the water roux whisk water and flour until lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n
Dissolve the yeast in the milk, add flour, egg white, water roux<\/a>,\u00a0 and P\u00e2te ferment\u00e9e and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now add sugar and butter and knead for about 2 min until butter and sugar are complete incooperated.<\/p>\n
Ferment for 1.5 hours.<\/p>\n
Mix cacao, grounded nuts, sugar, cinnamon and cardamom.<\/p>\n
Flatten the dough to a rectangle, spread with butter and coat thickly with the filling. Roll it from the long side rather loosely into a log. Cut in 5 cm wide slices, place in a greased form and proof for one hour.<\/p>\n
Bake at 175\u00b0C for 15min. In head the milk until it cooks.\u00a0 Now pour the milk over the rolls and bake for another 30 min.<\/p>\n
I submit this post to Susans Yeastspotting<\/a>, Susans weekly showcase of yeast baked goods.<\/p>\n","protected":false},"excerpt":{"rendered":"
About one and a half year ago every german food blogger seemed to bake cacao rolls. Anik\u00f3 blogged the tempting recipe and everyone had to test it, myself included. When I saw the chocolate hazelnut rolls on The Patterned Plate I had to think about these rolls once again. But this rolls are also filled […]<\/p>\n","protected":false},"author":1,"featured_media":20246,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[194,275,273,288],"class_list":["post-3342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-kakao","tag-nusse","tag-nur-mit-hefe","tag-pate-fermentee"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3342"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3342\/revisions"}],"predecessor-version":[{"id":20245,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3342\/revisions\/20245"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20246"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}