Brioche Chocolate Rolls

These rolls were a pleasant kitchen accident. I made brioche dough and then decided to experiment a little and I ended up with these yummy brioche-style chocolate rolls. Now, there are certainly other rolls and bun recipes using brioche dough and chocolate, and it wasn't my intention to make them quite like this, however I hate to waste, and these are delicious!

Brioche Chocolate Rolls

By: Rising Wolf Kitchen

1 recipe Brioche Dough (below)

3 cups chopped dark or bittersweet chocolate

1 recipe glaze (below)

1. I used the brioche dough recipe from Baking with Julia, so follow the instructions all the way through from that recipe.
2. Once you've completed the full recipe (chill and all), roll it out in an approx 18"x24" rectangle. Fold over into thirds like a brochure. Wrap in plastic and let cool in the refrigerator for 2 hours. 
3. Remove the dough from the cooler and repeat the process of rolling the dough and folding into thirds (you'll think you're making croissants). Wrap in plastic and let chill for 2 hours. 
4. Remove and roll out again to an 18"x24" rectangle (the dough may be a little tough so let warm up just a bit if necessary). With the long side facing you, cut 3-4" strips all the way across. 
5. Melt the chocolate over med-low heat, stirring constantly. Once melted (do not let it boil or bubble), spread immediately onto each strip, using only enough to lightly coat the dough. 
6. Roll each strip as you would a cinnamon roll. 
7. The rolls are going to be rather thick - cut each in half and lay out on a parchment-lined baking sheet just as you would a cinnamon roll. 
8. Bake at 350 F for approx 30-40 min or until golden brown. 
9. Prepare the glaze by combining all of the glaze ingredients and beating until smooth. Do not let the mixture become too thin.  

Brioche Dough from Baking with Julia

Contributing Baker Nancy Silverton
Written by Dorie Greenspan

The Sponge

1/3 cup warm whole milk (100 to 110 degrees F)
2 1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour

Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy-duty mixer. Mix the ingredients together with a rubber spatula, missing just until everything is blended. Sprinkle over the remaining cup of flour to cover the sponge.

Rest
Set the sponge aside to rest uncovered for 30 to 40 minutes. After this
resting time, the flour coating will crack, your indication that everything
is moving along properly.

The Dough
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1 1/2 cups (approximately) unbleached all-purpose flour
1 1/2 sticks (6 ounces) unsalted butter, at room temperature

Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Set the bowl into the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they’re about to come together. Still mixing, sprinkle in 1/2 cup more flour. When the flour is incorporated, in- crease the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed. During this mixing period, the dough should come together, wrap itself around the hook, and slap the sides of the bowl. If, after 7 to 10 minutes, you don’t have a cohesive, slapping dough, add up to 3 tablespoons more flour. Continue to beat, giving the dough a full 15 minutes in the mixer – don’t skimp on the time; this is what will give the brioche its distinctive texture.

Warning
Be warned – your mixer will become extremely hot. Most heavy-duty mixers designed for making bread can handle this long beating, although if you plan to make successive batches of dough, you’ll have to let your machine cool down completely between batches. If you have questions about your mixer’s capacity in this regard, call the manufacturer before you start.

Incorporating the butter
In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface. When it’s ready, the butter will be smooth, soft, and still cool – not warm, oily or greasy.
 

With the mixer on medium-low, add the butter a few tablespoons at a time. This is the point at which you’ll think you’ve made a huge mistake, because the dough that you worked so hard to make smooth will fall apart – carry on. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the mixer speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2 to 3 minutes, add up to 1 tablespoon more flour. When you’re finished, the dough should still feel somewhat cool. It will be soft and sticky and may cling slightly to the sides and bottom of the bowl.

First Rise
Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2 to 2 1/2 hours.

Second Rise and Chilling
Deflate the dough by placing your fingers under it, lifting a section of the dough, and then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 to 6 hours, during which time it will continue to rise and may double in size again. After this long chill, the dough is ready to use in any brioche
recipe.

 

Storing
If you are not going to use the dough after the second rise, deflate it, wrap it airtight, and store it in the freezer. The dough can remain frozen for up to 1 month. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.

Working with Brioche and Other Egg-and-Butter-Rich Doughs

• Mix, mix, and then mix some more. Once all of the ingredients except the butter have been added, the dough must be beaten for a long time – sometimes as long as 25 minutes – to develop its fine texture.
• Listen for the slapping sound: The dough should wrap itself around the dough hook and visually and audibly slap the sides of the bowl. If the dough doesn’t come together, add a few sprinkles of flour and continue to beat.
• Keep the butter smooth and cool. The butter and the dough it goes into should have a similar consistency – soft, smooth, and still cool (never oily). To get the butter to the right consistency, beat it with a rolling pin or smear
  it in pieces across a work surface.
• Add the butter bit by bit. The butter should go into the dough a few tablespoonfuls at a time while you mix at medium-low speed. Don’t
  panic when you beautiful dough breaks up with the first few addi-
  tions of butter – press on. The dough will come together and once
  again make that satisfying slapping sound (music to a baker’s ears).

For the glaze:
1 cup powdered sugar
1 Tbs unsalted butter
1/2 tsp vanilla
1-2 Tbs skim milk


Allergy Warning: This recipe contains dairy and eggs.

Taste of Woodstock and Vermont Chocolatiers

A couple of years back I was at The Taste of Woodstock in Woodstock, Vermont. This is a post I put together from that warm summer day, but I wanted to fit it in and share for those who of a mind to visit Vermont in the summer.

It seems as though something is always happening in this darling New England village. In fact nary a weekend goes by when there isn't some event, race, or fundraiser (not to mention the weekly activities). Yes, this quintessential village tucked away in the Green Mountain state boasts more events than any other place I've visited.

Not only can locals and visitors get a taste, but there also great deals from many local vendors. When I've gone to 'Taste of ABC Town" in the past, it's usually just food, and where I'm not complaining since food is one of my favorite things ever, it was nice to see booths from local vendors offering amazing deals on many of their wares (a great way to purchase holiday gifts ahead of time). The band even played 'Galway Girl' - I was in almost heaven as I closed my mind and imagined myself in Ireland.

There were certainly more vendors than I had anticipated for such a small town, but the locals and tourists came out in droves and at some points it took quite some time to drive through the village. The parking police were out and kindly waived the meter fees for the event (as they do with any big event or fundraiser). One of my favorite things about the village of Woodstock is how much they care. It may not always seem that way to those looking in - often people see the money and immediately associate it with an uppity class - very wrong. The people of Woodstock (New England) are some of the best I've ever met and it shows through their actions...anyway, back to Taste of Woodstock...

Local farms with offerings of burgers and hot dogs from locally grown livestock, chocolates and candies locally made and delicious, Asian and Mexican cuisine from locals are an unexpected surprise, crepes, baked goods, local brews and so many tantalizing scents filled the air of Woodstock today.

I went first thing in the morning when it opened up because despite how much I like the people here, I'm not fond of crowds. It gave us a chance to walk around the booths and not only sample delicious chocolate (Vermont Chocolatiers and Red Kite Candy), but to also sort through and pick out a few pieces at great prices. Side note: Vermont Chocolateirs makes just about the best fresh chocolate I've ever had. Never a dull moment in Woodstock, VT. Checkout the Woodstock Chamber of Commerce for a calender of events year round.

My spotlight vendor for the day is a new favorite of mine. Based out of nearby Quechee, VT, Vermont Chocolatiers creates some of the finest handmade chocolate available anywhere - so fresh that the chocolate actually tastes fresh! I like to stop off once in awhile to stock up on some of their dark chocolate goodies, squirreling the delights away.

Inside the Route 4 Country Store, 3699 Woodstock Road, Quechee, VT 05059

Chocolate Spice Banana Muffins

Yes, I enjoy my muffins and breads, so you'll definitely see a surplus of those recipes on this blog. Banana muffins are one of my staple treats, and I usually always have some freshly made or stocked in the freezer just so that when I'm in the mood, I can pull one out and enjoy. I was in the mood for something a bit different, so I modified my banana muffin recipe with a touch of chocolate and hint of spice.

Chocolate Spice Banana Muffins
By Rising Wolf Kitchen

Ingredients:

• 3/4 cup granulated organic sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temp
• 5 medium bananas, semi-ripe and semi-mashed
• 1/2 cup light sour cream
• 1 tsp pure vanilla extract
• 2 Tbs chocolate liqueur or sugar-free chocolate flavoring syrup
• 2 cups bread flour
• 1 cup dark chocolate cocoa
• 1 tsp baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 cup pecans, chopped (optional for sprinkling over top)
  

1. Preheat the oven(s) to 350F. 
2. Combine sugars and butter until smooth; add the eggs, bananas, sour cream, chocolate flavor and vanilla. Beat until well combined (there should be chunks of banana). 
3. Combine the flour, baking soda, cocoa, salt and spices then add to sugar mixture just until moistened. 
4. If desired, sprinkle the top with pecans.
5. Bake for 30-40 minutes (check after 30 as oven temps and types vary).  
6. Cool on racks in the muffin tins for 15 minutes before removing.        

• Allergy Warning: this recipe contains eggs, dairy and nuts.     

Chocolate Hazelnut Frosted Brownies

Chocolaty and nutty goodness - that's what this brownie is all about. Adapted from an old Pillsbury recipe from 1985, this recipe is simple to prepare and enjoyable to eat. The special dark cocoa is what really makes this brownie rich and smooth. Butter and the vegan buttery sticks are interchangeable - I've used both with the same results so it's a good non-dairy alternative. 

Chocolate Hazelnut Frosted Brownies

Recipe adapted by: Rising Wolf Kitchen

Yield: 36 brownies

• 5 oz unsweetened chocolate, cut into pieces
• 3/4 cup Earth Balance Vegan Buttery Sticks, softened
• 1 Tbs pure vanilla extract
• 1 Tbs hazelnut flavored syrup
• 2 1/4 cups organic granulated sugar
• 4 large eggs, room temp
• 1 1/3 cups unbleached flour
• 1 1/2 cups hazelnuts, chopped

1. Preheat oven to 375 F. 
2. Using baking spray, coat a 13x9 inch metal baking pan.
3. In small saucepan, melt butter and chocolate; remove from heat and add vanilla and hazelnut; set aside. 
4. Using a mixer with the whip attachment, beat the sugar and 4 eggs about 7 minutes or until sugar is dissolved. 
5. Combine chocolate and eggs mixtures; blend well. 
6. Fold in flour until combined; fold in hazelnuts (do not over mix). 
7. Pour into prepared pan and bake for approx 25 minutes or until done (do not over bake). 
8. Cool in pan on racks for 30 minutes. 

For the Frosting: 

• 1 1/2 cups powdered sugar
• 2 Tbs Special Dark unsweetened cocoa
• 1/4 cup Earth Balance Vegan Butter Sticks, softened
• 1 large egg, room temp
• 1/2 tsp pure vanilla extract
• 1/2 tsp hazelnut flavored syrup

Frosting:

1. Combine all frosting ingredients and beat until smooth. 
2. Spread over bars and refrigerate for 1 hour; cut into bars. 
3. Keep stored in the refrigerator. Bars freeze and heat well.

Allergy Warning: this recipe contains nuts (in posted version). Though no dairy ingredients are listed, other ingredients may be manufactured in a place that handles dairy.

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

Yes, I'm aware St. Patrick's Day has passed, but who says you have to save all of the Irish goodies for one holiday? 

 

I don't actually drink alcohol of any kind. However, on occasion I do enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream syrup (DaVinci is my preferred brand. Sugar-free of course). I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake. Note: This particular cake recipe is a slightly modified version of the Hershey's recipe. 

CLICK HERE FOR PRINTABLE RECIPE. 

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

By: Rising Wolf Kitchen

• 2 cups granulated sugar
• 1 3/4 cups flour
• 3/4 cups dark cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 2 large eggs
• 1 cup skim milk
• 1/2 cup vegetable oil
• 3/4 cup boiling water
• 1 tsp vanilla extract
• 1 tsp chocolate liqueur (pure flavor or extract will work)
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 2 cups coarsely chopped pecans

1. Preheat oven to 350 F. 
2. Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray. 
3. Stir together the first six ingredients; beat in eggs. 
4. Add remaining ingredients, EXCEPT boiling water and pecans.
5. Beat on medium speed for 1 minute and high speed for 1 minute. 
6. Mix in the boiling water - beat on low just until combined. 
7. Stir in by hand, 1 1/2 cups chopped pecans.
8. Bake for 35-45 minutes depending upon oven. 
9. Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool. 
10. Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans. 

Cream Cheese Frosting

• 7 oz 1/3 less fat cream cheese, softened
• 3/4 cup unsalted butter, melted
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 1 tsp chocolate liqueur (pure flavor or extract can be substituted)
• 1/2 tsp pure vanilla extract
• 3 1/2 cups confectioners sugar

1. Blend cream cheese and butter together until smooth; add the next three ingredients and blend well. 
2. Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.

Allergy Warning: This posted recipe contains dairy, eggs and nuts.

An Easter Treat

My Easter treat to you--cupcakes!

Not that cupcakes have anything to do with this holiday, but these tasty treats are delicious and that's all that matters.

These delicious and fluffy cupcakes are simple to make. Use any cake recipe (this kitchen recommends homemade recipes only).  This first recipe is only slightly adapted from Martha Stewart's Lemon Cake recipe. This is officially the first Martha Stewart recipe I've ever tried, and I must say--it's not bad. I'm fairly certain Martha won't mind that I've shared, except her recipe is for an elegant lemon cake with whipped frosting. Mine morphed into hippity-hoppity bunny cupcakes.

You see, my niece begged (begged!) to have pink lemonade cupcakes using a box of pink lemonade cake mix she saw at the store. I shook my head. My mother caved. The cupcakes failed. I didn't have a lemon cake recipe handy, and my writing time was already interrupted, so I offered to whip up a batch of homemade lemon cupcakes. Martha's recipe was easy and at my fingertips (since I was already at my laptop writing). 

Here's a close-up of Mr. Bunny. 

Aren't they cute? I normally don't like things that are just cute. I'm not into cute. But, these are cute.  

Easter Lemon Cupcakes with Cream Cheese Rainbow Frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 2 tablespoons lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
   
2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
   
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
   
4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
   
5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

The Frosting and Decorations: 

• I recommend a cream cheese frosting--just add colorful rainbow sprinkles when mixing.
• The yellow grass is made by mixing yellow food coloring with coconut. 
• The eggs are robin egg malt balls.
• The little white bunnies holding a jelly bean are made by Wilton. I purchased these at Jo-Ann Fabrics. They are edible.

For the chocolate cupcakes in the lower picture, I used one of the best chocolate cake recipes I've tried, which is simple enough for anyone to use. It's from Hershey's (hint: you can find it on their cocoa containers). Try mixing it up a bit and throw some variety into the recipe. My favorite addition to a chocolate cake recipe is to add sugar-free chocolate or hazelnut syrup (I use Torani or DaVinci brands). 

Avoid anything with too much filling - preferably just a light cake kids of all ages may enjoy.

The topping? Colored coconut and chocolate eggs. For the coconut, the easiest method I've found is to place the coconut in a small plastic bag and add the food coloring. Shake it up until the coconut is completely coated. Allow it to dry completely on a paper towel, then sprinkle over each cupcake - so simple and such a crowd-pleaser!

Image by Rising Wolf Kitchen

Happy Easter everyone!

There will be more recipes shared from our Easter Brunch, but I'll be spreading it out over multiple posts, as there are just too many recipes for one sitting. 


Allergy and Diet Note: The listed recipe and cupcakes shown here contain dairy and eggs. They are not diatetic. If you are watching your sugar intake, try substituting some or all of the sugar for Truvia. I've not tested these recipes using Truvia, but it's my favorite sugar substitute. Try also substituting Earth Balance Vegan Buttery Sticks for the butter if cholesterol is a concern. This is not diet or medical advice, just helpful suggestions.

Note: The links I provided aren't for advertising and promotion. I'm not affiliated with them. Just letting you know in case you're interested or wondering.