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Pandushi di chukulati – chocolate rolls

door Linda Terrizzi

A delicious sweet sandwich that is ideal for an extensive breakfast or brunch. The pandushi di chukulati are made in the same way as the pandushi di kokolishi. The cinnamon / raisin filling in this case is replaced by chocolate paste.

You can bake the rolls as rolls (shells), but it is even more fun to make a flour out of it by putting 3 rolls at a time in a cupcake tin. Of course, these pandushi are also decorated with tasty cream cheese frosting.



Ingredients:

  • 500 grams of flour
  • 2 tablespoons of sugar (for the yeast)
  • 1 bag of yeast (instant)
  • 1 teaspoon salt
  • 125 ml water
  • 150 ml milk
  • 50 grams of melted butter
  • 150 grams of sugar
  • FOR THE FILLING:
  • 200gr. Nutella or other chocolate spread
  • CREAM CHEESE FROSTING:
  • 1 cup of cream cheese
  • 100gr. butter, at room temperature
  • 300gr. powdered sugar
  • grated zest of 1/2 lime

Preparation:

Mix the 2 tablespoons of sugar, the milk and the water and heat it until it is lukewarm. (20 sec. In the microwave) - dissolve the yeast in this and let it stand for 10 minutes, until the yeast starts to foam.

Place the flour in a large bowl. Mix the sugar and salt here. Make a well in the center.

Add the melted butter. Then gradually add the milk mixture until a smooth dough is created. Feel free to use more flour or water.

Knead the dough well and let it rise covered for 1 hour.



Sprinkle your work surface with flour and roll out the dough until it is about 1 cm thick everywhere.

Spread the dough generously with Nutella or chocolate spread.

Roll up the dough tightly and cut into rolls of about 4cm.

Butter a cupcake tin.



Each time put 3 rolls in a cupcake tin (like a flower). The rolls can sit tight together.

Let the rolls rise for an hour. Then heat the oven to 200 degrees (convection oven 180 degrees) and bake the rolls for about 18 minutes - or until they are nice and golden brown.

Tip: For a soft crust, you can put a cup of water in the oven while baking. The steam keeps the crust moist, which keeps the rolls nice and soft.

When the rolls are baking, mix all the ingredients for the frosting. When the rolls are ready, pour a little frosting on each roll and let it dry.


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