Chocolate Krantz Rolls
*Warning friends, this is an indulgence recipe. Eat in moderation and enjoy!*
This past weekend I was in the mountains with my very good friend Louise and her husband.
Louise and I have known each other since we were born — our fathers were in high-school together.
We have shared many adventures including but not limited to: Going to ski school wearing our older sibling's worn-out ski equipment and freezing to death; long and epic games of Scrabble and Risk; going to summer camps and doing all kinds of crazy/dumb things; singing karaoke in a crowded bar not caring what the other 200 patrons thought.
That kind of friendship.
I count it a blessing to have a friend like her in my life; so you can imagine how stoked I was when - just a couple of weeks ago - she announced me that she was expecting her first baby.
Lou pregnant, I still can’t believe it.
I’ve been told a pregnant woman needs pampering. Mostly from her hubby - of course - but even friends can pitch in and share the extra chores.
She needs to eat and rest well, and feel loved at all times.
To show her how much I care, I spent the weekend cooking up a storm. Breakfast, lunch, dinner. I was on fire in the kitchen.
We went out for good brisk walks in the snow, played board games and ate good food.
Quality time with friends, is there anything better?
I thought about it and decided made these chocolate krantz rolls.
A total hit. Pregnant woman’s food cravings were fulfilled.
I think I did good.
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Never heard of heard of krantz cake before?
Then you might be missing on something special.
A krantz is a scrumptiously soft and sweet cake, filled with chocolate and nuts. Super yummy.
The best known recipe for chocolate krantz cake is Ottolenghi’s.
A long and elaborate process (that includes letting the dough rise overnight) which yields two ginormous and succulent chocolate loaf cakes everyone hurls themselves at as soon as you take them out of the oven.
I simplified, streamlined and quicken the process. Ottolenghi’s massive krantz cake is now scaled down, cut into rolls and baked in muffin tins.
Still decadent and pregnant woman approved.
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One last note before moving onto the recipe.
Even though I primarily follow a primal/paleo/low carb eating regimen, there are some sweets things I like to indulge in occasionally.
Cinnamon rolls, Darrell Lea’s black soft licorice, lemon bars (but only from Two Little Red Hens Bakery) and chocolate krantz cake are things I am NOT giving up. No.Matter.What.
For real people. I am so good all the time. I train every single day, I eat good and nutritious food, I take such good care of myself, I rightly deserve to splurge every now and then.
I am still a human being, not a machine.
Are we cool?
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Adapted from Jerusalem: A Cookbook and SmittenKitchen
Ingredients
Dough
2 ¼ teaspoons / 1 envelope active dry yeast
½ cup / 120 ml milk (your choice of milk)
¼ cup / 1.8 oz / 50 gr sugar (I used raw coconut palm sugar)
1 large free-range organic egg, at room temperature
2 cups / 8.8 oz / 250 gr flour (I used Community Grains 100% Whole Grain Wheat Flour)*
½ teaspoon fine grain sea salt
3 tablespoons / 45 gr butter, at room temperature
Zest of 1 small lemon
* for gluten-free baking use Bob’s Red Mill All-Purpose Gluten-free Baking Flour
Filling
3 tablespoons / 45 gr butter, at room temperature
1 ½ bars / 5.3 oz / 150 gr +70% dark chocolate, roughly chopped
¼ cup / 1.8 oz / 50 gr sugar (I used raw coconut palm sugar)
½ cup / 2 oz / 56 gr pecans, roughly chopped
Pinch of fine grain sea salt
1 teaspoon cinnamon (optional)
Directions
Dough
Warm milk and a pinch of sugar in a small bowl (you’re looking for it to be warm but not hot to the touch), sprinkle yeast over milk and let stand until foamy, about 5 minutes.
In another bowl, whisk together egg and remaining sugar, then slowly whisk in yeast mixture.
In a stand mixer fitted with the paddle attachment, combine flour, salt and lemon zest. Run mixer on low and add egg+yeast mixture and let it knead the dough on low.
If you don’t own a stand mixer, knead the dough in a large bowl with a wooden spoon. The dough is soft and sticky and very easy to work.
After about 8 to 10 minutes it should be completely smooth, elastic and shiny.
Place the dough in a large bowl lightly greased, cover with plastic wrap and let rise in a warm spot until doubled, about 45 minutes to 1 hour.
Filling
To make the filling, combine chocolate, pecans, sugar and salt in a food processor fitted with a metal blade. Pulse until the chocolate is finely chopped. Add butter and pulse until evenly distributed.
If you don’t own a food processor, finely chop with a sharp knife chocolate and pecans and combine all ingredients in a bowl.
Assemble rolls
Generously butter a standard 12-muffin tin. Set aside.
Once the dough is doubled, roll it out onto a well-floured surface into a large 12 x 20 inches (30 x 50 cm) rectangle.
Trim the sides to get rid of any unevenness and place the dough so that the short side is closest to you.
Sprinkle the filling evenly over the dough.
Brush a little bit of water over the short end furthest away from you. Use both hands to roll up the rectangle from the short end closest to you forming a 12-inch log.
Press to seal the wet end onto the log and then use both hands to turn the log seam down.
With a sharp serrated knife, gently saw 1-inch segments off the log and place each in a prepared muffin cup.
Loosely cover with plastic wrap or tea towel and let rise for 30 minutes.
Preheat oven to 350°F (180°C).
Bake buns for 15 to 20 minutes, until puffed and brown.
Let cool completely before unmolding (with the aid of a knife or spatula to make sure nothing has stuck).
Note. These buns can be formed, placed in the muffin cups and refrigerated (loosely covered with plastic the night before), to bake in the morning. You can bake them directly from the fridge. Which is what I did.
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