Strawberry Chocolate Rolls with Roasted Fennel Seeds
 
 
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Ingredients
  • 50 grams + 50 grams butter, room temperature
  • 200 ml milk
  • 500 grams flour
  • 70 grams + 70 grams sugar
  • pinch of salt
  • 14 grams dry yeast
  • 1 egg
  • 1 tbsp fennel seeds, roasted and ground
  • 300 grams strawberries, cut into small blocks
  • 150 grams dark chocolate cut into small rough pieces
  • 30 ml sour cream
  • 100 grams powder sugar
Instructions
  1. Preheat oven to 225°C/435°F.
  2. Melt 50 grams butter on low heat and mix in the milk. Pour in the yeast and mix well. Set aside.
  3. In a bowl, mix in the flour and 70 grams sugar and salt.
  4. Make a well in the middle of the flour mix and add the egg and the yeast-milk mix. With the dough mix attachment, mix till the dough comes together. I did this by hand, because it is so much more satisfying!
  5. Bring the dough to form a ball and keep covered in the bowl for 45 minutes till it has doubled in size.
  6. While the dough rises, prepare the strawberries and chocolate and set aside.
  7. Knead the dough once more on a lightly floured surface and roll out to around a 12x20 inch size.
  8. Brush the melted 50 grams of butter, evenly on the surface of the rolled out dough. Next add the strawberries and chocolate also equally on the surface. Sprinkle the fennel seed powder last on top.
  9. Roll up the dough carefully from the longer side all the way.
  10. Cut into 1,5-2 inch wide rolls.
  11. Place the rolls tightly alongside each other in a brownie pan that has been lightly buttered.
  12. Bake the rolls for 15-20 minutes or till lightly browned. I like mine darker so I baked them for 20 minutes.
  13. Whisk together the sour cream with the powdered sugar and pour over the rolls!
Recipe by Box of Spice at https://boxofspice.com/2016/05/strawberry-chocolate-rolls-with-roasted-fennel-seeds/