Gaby
Ingredients:
120 ml milk (3.2% fat)
50 g + a pinch of granulated sugar
1.5 tsp (5 g) dry yeast
1 large egg, room temperature
250 g flour, plus a little extra for the work surface
1 tsp salt
3 tbsp (45 g) unsalted butter, room temperature, plus a little more for the muffin tins
Filling
3 tbsp (45 g) unsalted butter, room temperature
50 g granulated sugar
225 g chocolate
a pinch of salt
3/4 tsp cinnamon (optional)
1 egg for brushing
2 tsp (10 ml) heavy cream or milk
Warm the milk with a pinch of sugar to about 100–110 °F (38–43 °C).
If you don’t have a thermometer, make sure the milk feels warm, not hot, to the touch.
Sprinkle the yeast over the milk and let it sit for 5 minutes until frothy.
Whisk the egg with 1/4 cup sugar in a small bowl. Slowly pour the egg mixture into the yeast mixture while whisking.
Combine the flour and salt.
With the mixer on low speed, add the egg mixture and mix until the dough is smooth.
Add the butter and mix again until incorporated.
Turn off the mixer and switch to a dough hook.
Knead the dough on low speed for 10 minutes.
By the tenth minute, the dough will be sticky and slightly airy.
It will become fluffy once it rises.
Grease a bowl with oil and place the dough inside.
Cover the bowl with a towel or plastic wrap and set it in a warm place for about an hour, until the dough doubles in size.
Meanwhile, prepare the filling:
If the chocolate is in a bar, break it into large pieces.
Pulse the chocolate with the salt, sugar, and cinnamon in a food processor until finely ground and powdery.
Add the butter and pulse again until the mixture is combined.
If you don’t have a food processor, mash the chocolate with the other ingredients until uniform.
Set the filling aside.
Grease the muffin tins with oil.
Turn the dough out onto a floured surface and knead it briefly.
Set the dough aside to rest.
Once rested, shape the dough into a rectangle.
Spread the filling evenly over the dough.
Roll the dough tightly into a log about 30 cm (12 inches) long.
Using a sharp knife, cut pieces about 2.5 cm (1 inch) thick and place them in the prepared muffin tins.
Let the rolls rise for another 30 minutes.
Beat the egg with 2 tsp (10 ml) heavy cream or milk and brush the rolls with the mixture.
Meanwhile, preheat the oven to 180 °C (350 °F).
Bake for 15–20 minutes, until golden brown.
Allow the rolls to cool.
Serve with coffee and berries.
Store the finished rolls in the refrigerator, lightly covered with plastic wrap.
