Chocolate almond rolls to go, published in the Chef’s Handyman food blog
Chef’s Handyman Chocolate Almond Rolls
To get up in the morning might be harder for night owls than for larks. Anyway, who knows not that feeling to be too late! Hurry up in the morning, take a short shower, grab the bag, fetch the mobile phone and run to the train station. Yes, for some it might be the daily life. Commuting by train without coffee and breakfast is a serious matter. How convenient it might be having already goodies stored in the storage tin. To be on the save side of life, I recommend these sweet little chocolate almond rolls. Have a good start into the new week!
Chocolate almond rolls, the Monday life saver, published in the Chef’s Handyman food blog
To make dough: Soak fresh yeast and 1 tsp. of sugar in lukewarm water (16 fl. oz. 5 dl). Place 2 lb. or 1 kg of flour, 3 tsp. of sea salt, 4 tbsp. of olive oil and the yeast water in a bowl. Combine all ingredients and knead well. Cover the bowl including the dough with a tea towel. Keep warm at least 60 minutes or much better, allow the dough to double in size overnight. Add 4 tbsp. of dark chocolate slivers and 1 tbsp. of orange rind. Knead again. Cut the dough in 6-8 pieces. Form rolls or croissants. Prepare baking sheet with parchment paper. Place the roll on top. Apply soy milk. Sprinkle with almond flakes and dust with vanilla sugar.
Bake in oven at 475°F (240°C) for 20-30 minutes or baked through. It depends on the size of the rolls. Take the rolls out and cool on wire rack.
Shopping list for 6-8 chocolate almond rolls:
Flour: 2 lb. or 1 kg bleached flour
Oil, Water: 4 tbsp. olive oil, 16 fl. oz. or 5 dl water
Spices: 3 tsp. sea salt
Baking Ingredients: 1 tsp. sugar, 1 tbsp. vanilla sugar, 1 x yeast fresh (1.5 oz), 4-5 tbsp. chocolate slivers
Nuts: 3-4 tbsp. almond flakes
Fruits: 1 organic orange or lemon
Bread with nuts, cranberries and fennel seeds, Chef’s Handyman’s favorite
Chef’s Handyman Bread with Nuts, Cranberries and Fennel Seeds
To make dough: Soak fresh yeast or 1 tbsp. of yeast powder and 1 tsp. of sugar in lukewarm water (8 fl. oz. 2.5 dl). Place 500 g or 16 oz. flour, 3 tsp. of sea salt and 2.5 tbsp. of olive oil in a bowl. Add yeast water, 3-4 tbsp. of fennel seeds, 3 tbsp. of cranberries and 60 g or 2 oz. of walnuts. Combine all ingredients and knead well. Cover the bowl including the dough with a tea towel. Keep warm at least 60 minutes or much better, allow the dough to double in size overnight. Prepare a baking sheet with parchment paper. Form a loaf. Dust it with flour.
Bake in oven at 475°F (240°C) for 30-35 minutes or baked through. Take the bread out and cool on a wire rack.
Chef’s Handyman tip: Without additional ingredients, like chocolate, almonds, cranberries, fennel seeds or nuts, any plain bread can be prepared as well.
Shopping list for 1 nut bread:
Flour: 500 g or 1 lb. bleached flour
Oil, Water: 2.5 tbsp. olive oil, 8 fl. oz. or 2.5 dl water
Spices: 3 tsp. sea salt, 3 tbsp. fennel seeds
Baking Ingredients: 1 tsp. sugar, 1 tbsp. yeast, 3-4 tbsp. cranberries
Nuts: 60 g or 2 oz. walnuts
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next blog post in the Chef’s Handyman food blog: Wild garlic season is coming. Spicy wild garlic soup a great starter for spring menus.
