double chocolate rolls with caramelized white chocolate ganache - buttermilk

Updated at: Wed, 16 Aug 2023 17:17:39 GMT

Step 1

Notes

Step 2

In the bowl of a stand mixer, add the yeast, sugar and water. Let stand until frothy.

Step 3

Add the eggs, yolk, honey, oil and vanilla and whisk to combine.

Step 4

Add the cocoa, salt and flour. Let the mixer knead the dough for 5-10 minutes, until it is a sticky mass.

Step 5

Put the dough into a well-oiled large bowl, turning to coat in the oil. Cover with plastic wrap and either set it in the fridge for an overnight rise, or in a warm place for a 2 hour rise.

Step 6

Make the filling melt the butter and chocolate together in a warm saucepan (keep the heat low) and then sift in the powdered sugar and cocoa. Stir in the vanilla.

Step 7

Prepare a 13 x 9 inch cake pan with parchment paper.

Step 8

Roll out the dough on a well-floured surface into a large rectangle, about the size of a cookie sheet.

Step 9

Spread the filling over the dough, leaving a half inch border at the top. Roll the dough bottom up (from the longer side) into a coil.

Step 10

Using a sharp knife or wax-free floss, slice the coil into 1 inch pieces.

Step 11

Arrange the slices on the pan like in the photo.

Step 12

Set the dough in a warm place to rise again. If you had the first rise in the fridge, the dough will need about 1 1/2 hours or 2 to rise fully. If you did a room temperature rise, it will only need 45 minutes.

Step 13

Preheat oven to 350. Bake the rolls for about 25 minutes. Check for doneness by pressing the dough lightly with your finger to see if it feels heavy and doughy.

Step 14

Let the rolls cool and make the ganache by warming the cream, then pouring it over the chopped caramelized white chocolate. Stir until the ganache is smooth.

Step 15

When rolls are completely cool, pour the ganache over them. Top with flakes of sea salt, if desired.

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