Chocolate and almond rolls. Happy birthday Mum!

- Juls' Kitchen 26-03-20 19)35

Chocolate and almond rolls

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Course Breakfast, Dessert
Cuisine Italian

Prep Time 30 minutes

Cook Time 20 minutes
Total Time 50 minutes

Servings 12 - 14
Author Giulia

Ingredients
150 g 5 oz ⅜ of sourdough starter
1 tablespoon of powdered milk*
100 g 4 fl oz, ⅓ cup of milk
300 g 1 ¾ cup of tender wheat flour 2**
100 g ¾ cup of strong flour
2 eggs + 1 yolk, at room temperature
100 g ½ cup of cane sugar
50 g 5 tablespoons of butter, at room temperature
100 g 6 tablespoons of ricotta
Grated orange zest
1 pinch of salt

Ingredients for the filling

100 g 3 ½ oz, ¾ cup of shelled almonds
50 g 5 tablespoons of butter, at room temperature
2 tablespoons of unsweetened cocoa powder
100 g 3 ½ oz, ½ cup of cane sugar
Milk to brush

Instructions
THE PREVIOUS AFTERNOON
1. Warm the milk on low flame and add one tablespoon of powdered milk: stir to dissolve. Put the

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Chocolate and almond rolls. Happy birthday Mum! - Juls' Kitchen 26-03-20 19)35

starter in a large bowl, pour in the milk and whisk to melt until you have a smooth batter. Add
gradually the flour and the beaten eggs with ricotta, mixing continuously. Now add the sugar and the
grated orange zest. Salt will be the last ingredient to be added.
2. Knead by hand or in a stand mixer for about ten minutes. Finally incorporate the butter at room
temperature.
3. Keep kneading until it is evenly mixed, then scrape the dough onto a generously floured surface.
Gently flatten the dough, fold it in three parts and form a ball. Put your dough in a tall, narrow
container and let it rise in the oven with the little light on for about 2 - 3 hours, then store it overnight
it in the less cold shelf of the fridge.

THE NEXT DAY

1. Remove the dough from the fridge and bring it to room temperature: at this point it should be at least
doubled.
2. Prepare the filling now. Toast the almonds and blend them with cocoa, butter and sugar. Roll out the
dough with a rolling pin and some flour and form a rectangle. Spread the dough with the almond
filling, then roll it up tightly on the longest side. Cut it in about 12 - 14 rolls.
3. Line with parchment paper a 18 round spring form cake tin and a loaf pan and arrange the rolls
inside, keeping them slightly apart.
4. Let them rise for at least three hours: I kept them in the oven with the little light on. When the rolls
form a cake, remove the pans from the oven and warm it to 200°C (gas mark 6, 400°F).
5. Brush the rolls with a few drops of milk and bake for 20-25 minutes, until golden.

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Notes
*Powdered milk helps the cake rising by adding more proteins to the dough. I baked the cake also without
powdered milk and the results were definitely good enough.**In Italy there's a classification for flours
which goes from 00 to 0, 1, 2 and wholewheat flour. I chose 2 because it's easier to bake than with whole
flour, but it is not as refined as the 00 flour. For more information check this article.
You can read more about this recipe on Juls' Kitchen: https://en.julskitchen.com/seasonal/winter/chocolate-and-almond-rolls

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