Now and again I have even less free time than usually, and that’s when I need some hyperspeed recipes. One of my favorite is the hyperspeed chocolate rolls.
As a mother of five I soon learned not to waste too much time making a meal, be it a main dish or a dessert, but according to my children I’m still not fast enough.
Obviously the meat has to cook/roast as well as the dough for a dessert has to be leavened, and all of this takes longer than five minutes. That’s the part they don’t seem to get. How can these two completely opposing standpoints be reconciled? Well, the simplest solution is for me to switch to hyperspeed and omit one of the phases, such as the long leavening during making a dessert. Naturally, this method doesn’t always work with just any kind of pastry but it does with the classic one, the snail with different fillings, which makes my children very happy.
Of course they like the traditional leavened variety as well – the shape of which I sometimes reimagine – but when the pastry basket is empty, this simply ceases to be an option because they let me now (also in hyperspeed!) that they will starve if they don’t receive some snacks immediately.
To avoid mass extinction on the fifth floor, I quickly dived into the family recipe collection, where everyone puts any recipes they have ever tried (or even meant to try) and found the perfect foundation which contained everything I needed and only missed the time-consuming leavening.
I only modified the filling a bit, killing two birds with one stone. Seeing and tasting the results, I don’t think anyone could have guessed that making a basketful of these delicacies took only half an hour including baking.
Hyperspeed chocolate rolls
- 4 cups flour
- 1 whole egg
- ¾ cup milk
- 2-3 tablespoons of sour cream (20% fat content)
- 5 tablespoons of sugar
- 11 oz active dry yeast
- 1 tablespoon of soft butter
- ½ oz baking powder
- 6 tablespoons melted butter
- 3-4 tablespoons of sugar
- 2 tablespoons of unsweetened cocoa powder
- ⅓ oz vanilla sugar
- Preheat the oven to 200°C/390F in upper and lower heating mode.
- Warm up the milk, add the sugar and the yeast and put it aside.
- Mix the rest of the ingredients, add the milk, and knead the mixture into a flexible dough.
- Let it rest for 10 minutes, then spread the dough into a rectangle shape on a floured surface.
- Spread the melted butter on it (don’t use all of it), the two kinds of sugar mixed with cocoa, and pour the rest of the melted butter on top..
- Roll up the dough starting on its longer side
- Cut 2 cm wide pieces from the roll, and put these pieces on a baking tray covered by baking sheets.
- Cover their sides with one beaten egg and bake them for 12-13 minutes.
- to make a cinnamon version, simply use ground cinnamon instead of cocoa powder (if you want to make the whole amount with cinnamon, double the amount of butter and sugar indicated in the cocoa version. Don’t forget the more cinnamon you use, the more intense the taste becomes, so initially go easy on the amount of cinnamon)