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Preparation time: 45 minutes + rising time
Cooking time: 15 minutes + cooling time
Serves: 1 dozen (makes)
Each breakfast/pastry snack provides 475 cals, 30g fat (of which 11g saturates), 19g sugar and 0.2g salt per portion.
Ingredients
For the base:
- ⅓ cup sugar
- 7g (¼oz) active dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 5 - 5½ cups all purpose flour
- 1 cup 2% milk
- ½ cup unsalted butter, cubed
- 2 large eggs, room temperature
For the streusel:
- ½ cup unsalted butter, softened
- 1 cup all purpose flour
- ⅔ cup sugar
- 1 tsp vanilla extract
- 30g (1oz) semisweet chocolate, ground
- 1 large egg
- 2 tbsp 2% milk
Method
1. In a large bowl, mix sugar, yeast, salt, cinnamon and 2 cups flour. In a small saucepan, heat milk and butter to 120°C - 130°C. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6 - 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined. Divide in half. Mix chocolate into 1 half; set aside.
4. Punch down dough. Divide dough into 12 portions; form each into a 3in oval. Place 2in apart on parchment lined baking sheets. In a small bowl, whisk egg with milk; brush over dough.
5. Divide plain streusel into 6 portions; roll each into a 3in circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
6. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15 - 20 minutes. Remove to a wire rack to cool completely.
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