Indulge in the rich, decadent flavors of these Chocolate Pecan Rolls. These soft, gooey rolls are filled with a finely ground pecan mixture, sweetened with honey and dark brown sugar. The dough is made with a touch of cocoa powder, giving it a delightful chocolatey twist. Baked to perfection and kept wonderfully soft under a tea towel, these rolls are a treat you won’t be able to resist.
Each roll is topped with a luscious Nutella mascarpone cream, adding a creamy sweetness that perfectly complements the nutty filling. The combination of the crunchy pecans and smooth chocolate cream creates a harmony of flavors and textures that will delight your taste buds. Perfect for any occasion, these rolls are sure to impress family and friends.
Enjoy these Chocolate Pecan Rolls fresh from the oven, and savor every bite. Whether you’re serving them at a special brunch or enjoying them as an afternoon treat, these rolls are a delicious way to satisfy your sweet tooth. Treat yourself to this delightful dessert and experience the irresistible blend of chocolate and pecan goodness.
Ingredients:
DOUGH
- 175 ml Milk
- 25 g Dark Brown Caster Sugar
- 16 g Vanilla Sugar
- 7 g Instant Yeast
- 1 Egg
- 50 ml Sunflower Oil
- 350 g Flour
- 25 g Cocoa Powder
- 4 g Salt
FILLING
- 200 g Pecan Nuts
- 50 g Honey
- 50 g Dark Brown Caster Sugar
- 8 g Vanilla Sugar
- 40 ml Water
- 1 Egg White
EXTRA
- 1 Egg Yolk
CREAM
- 250 g Mascarpone
- 175 g Nutella
Recipe:
Chocolate Pecan Rolls Recipe
Prepare the Yeast Mixture:
- In a deep bowl, combine lukewarm milk, dark brown caster sugar, vanilla sugar, and yeast. Mix well and let it stand for 5 minutes.
Mix and Knead the Dough:
- Add the beaten egg to the mixture and blend thoroughly.
- Pour in the sunflower oil and mix until fully combined.
- Add the flour and sift in the cocoa powder, then add the salt.
- Mix well and knead the dough for 10-12 minutes until smooth.
- Cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
Prepare the Pecan Filling:
- In a food processor, combine pecan nuts, honey, dark brown caster sugar, vanilla sugar, water, and egg white. Grind finely until you have a smooth mixture.
Shape the Dough:
- Divide the dough into 20 balls, each weighing approximately 34 grams. Shape each piece into a round ball.
Fill the Dough:
- Flatten each ball of dough with a rolling pin to a diameter of 12 cm.
- Fill half of each flattened dough with 18 grams of the pecan mixture, then fold the dough in half to enclose the filling. Repeat this process with all the dough balls.
Prepare for Baking:
- Place the filled chocolate pecan rolls on a baking tray lined with parchment paper.
- Brush the rolls with beaten egg yolk and let them rise for 30 minutes, or until they have doubled in size.
Bake the Rolls:
- Preheat the oven to 200°C. Bake the rolls for 8-10 minutes, or until they are cooked through.
- Keep an eye on them, as baking times can vary with different ovens.
- Cover the rolls with a clean tea towel immediately after they come out of the oven to keep them soft. Let them cool completely.
Prepare the Chocolate Cream:
- In a deep bowl, mix mascarpone with Nutella until well combined.
- Transfer the chocolate cream to a piping bag fitted with a piping nozzle.
Finish the Rolls:
- Pipe the chocolate cream onto each cooled bun. Enjoy!
Chocolate Pecan Buns
Description
ndulge in the rich, decadent flavors of these Chocolate Pecan Rolls. These soft, gooey rolls are filled with a finely ground pecan mixture, sweetened with honey and dark brown sugar. Baked to perfection and kept wonderfully soft under a tea towel, each roll is topped with a luscious Nutella mascarpone cream. Perfect for any occasion, these rolls combine the delightful crunch of pecans with the creamy sweetness of chocolate, creating an irresistible treat that everyone will love. Enjoy these rolls fresh from the oven and savor every bite!
Ingredients
Dough
Filling
Extra
Cream
Instructions
-
Prepare the Yeast Mixture:
-
In a deep bowl, combine lukewarm milk, dark brown caster sugar, vanilla sugar, and yeast. Mix well and let it stand for 5 minutes.
-
Mix and Knead the Dough:
-
Add the beaten egg to the mixture and blend thoroughly.
-
Pour in the sunflower oil and mix until fully combined.
-
Add the flour and sift in the cocoa powder, then add the salt.
-
Mix well and knead the dough for 10-12 minutes until smooth.
-
Cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
-
Prepare the Pecan Filling:
-
In a food processor, combine pecan nuts, honey, dark brown caster sugar, vanilla sugar, water, and egg white. Grind finely until you have a smooth mixture.
-
Shape the Dough:
-
Divide the dough into 20 balls, each weighing approximately 34 grams. Shape each piece into a round ball.
-
Fill the Dough:
-
Flatten each ball of dough with a rolling pin to a diameter of 12 cm.
-
Fill half of each flattened dough with 18 grams of the pecan mixture, then fold the dough in half to enclose the filling. Repeat this process with all the dough balls.
-
Prepare for Baking:
-
Place the filled chocolate pecan rolls on a baking tray lined with parchment paper.
-
Brush the rolls with beaten egg yolk and let them rise for 30 minutes, or until they have doubled in size.
-
Bake the Rolls:
-
Preheat the oven to 200°C. Bake the rolls for 8-10 minutes, or until they are cooked through.
-
Keep an eye on them, as baking times can vary with different ovens.
-
Cover the rolls with a clean tea towel immediately after they come out of the oven to keep them soft. Let them cool completely.
-
Prepare the Chocolate Cream:
-
In a deep bowl, mix mascarpone with Nutella until well combined.
-
Transfer the chocolate cream to a piping bag fitted with a piping nozzle.
-
Finish the Rolls:
-
Pipe the chocolate cream onto each cooled bun. Enjoy!
