Chocolate Almond Rolls
These Chocolate Almond Rolls are made with a soft and pillowy dough, filled with almond cream (frangipane) and chocolate, then finished off with a syrup, chocolate shavings, and powdered sugar.
Equipment
- 1 9x13 metal pan
- 1 Kitchen scale
- 1 Stand mixer
Ingredients
Tangzhong Paste
- 100g whole milk
- 25g bread flour
Yeast Mixture
- 212g whole milk 110°
- 1 package active dry yeast 7g
- 1 teaspoon sugar
Rolls Dough
- 485g bread flour
- 70g granulated sugar
- 2 large eggs
- 2 teaspoon salt
- 42g (3 tbsp) unsalted butter melted
- 42g (3 tbsp) unsalted butter softened
Almond filling (Frangipane)
- 1¼ cup (145g) Super fine almond flour
- ½ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (110g) unsalted butter room temperature
- 2 eggs
- 1 teaspoon vanilla extract
Chocolate
- 3.5 oz. chopped chocolate I use 70%
Syrup
- ¼ cup (50g) granulated sugar
- ¼ cup water
Topping
- Sliced almonds
- Shaved chocolate
- Powdered sugar
Instructions
Tangzhong Paste
- Add milk and flour into a sauce pan over medium heat.
- Whisk the mixture until it comes together and thickens (see image in post). Remove from heat and add to a bowl and let cool.
Yeast Mixture
- Combine warm milk, yeast, and sugar in a bowl, stir and let sit for at least 5 to 10 minutes until the yeast activates and foams.
Rolls Dough
- In the bowl of a stand mixture, add bread flour, sugar, eggs, salt and melted butter, yeast mixture, and Tangzhong Paste. Using a hook attachment, knead the dough for at least 10 minutes.
- After 10 minutes, slowly add in the softened butter, then knead for another 10 minutes until the dough is soft, elastic and as pictured in the post.
- Add the dough to a greased bowl, cover and let rise for at least an hour until doubled in size.
Almond Filling (Frangipane)
- In a bowl, combine almond flour, sugar and salt and whisk. Then, using a hand mixer, beat the softened butter until completely combined. Add the eggs one at a time and mix until all incorporated. Beat in the vanilla extract until mixed.
Shaping the Chocolate Almond Rolls
- Grease a 9x13 baking pan with melted butter and set aside.
- Flour your surface and roll out the dough into a rectangle (about 18x12 or so), and about ¼" thickness. It doesn't have to be perfect, but generally in the shape of a rectangle and a pretty large one.
- Spread the almond filling and coat it all over the rolled out dough. Then sprinkle the chopped chocolate all over the almond filling
- Working from the 18" of the dough, roll the dough into a large log.
- Using a knife (or to get cleaner slices, unflavored dental floss), cut into 12 even slices. I like to trim the ends before doing this so I can get the cleanest slices.
- Line the almond chocolate rolls in the baking pan and cover loosely with saran wrap and let rise for an hour.
Baking the Rolls
- Preheat the oven to 350° F.
- Once risen, sprinkle almond slices all over the rolls.
- Bake the rolls for 25-30 minutes. Depending on your oven, you might need to cover the rolls with aluminum foil halfway through baking so the inside can cook but to prevent the outside from burning.
- If you aren't sure if the rolls are baked through, you can use a cooking thermometer to check for doneness. The thermometer should read 190° or above.
Syrup
- While the rolls are baking, make the syrup. Combine the sugar and water in a sauce pan over medium heat and let come to a boil, then turn it off.
- Once the rolls are out of the oven, use a pastry brush and dab the rolls with syrup. The recipe makes more syrup than you need, but you can add as much as you like, but don't over do it.
- Add shaved chocolate on top of the rolls. Sprinkle with powdered sugar and enjoy.
Storage
- The chocolate almond rolls will keep at room temperature for 3-5 days, covered tightly.
- You can warm them for a 25-30 seconds in the microwave before eating, if you like.
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