Sunday, March 10, 2013

Chocolate Cinnamon Crisps


I love experimenting with new recipes, especially bread ones. It's amazing how many different things you can make from a few simple ingredients.

Take this recipe from Red Star Yeast for example. All they've done is add some chocolate to the dough and then it's all in how you form the dough in the end. Yet it's completely different than anything I've made before. Almost like a flattened cinnamon roll but the chocolate brings it a whole new direction. The kids loved these, so it's a good thing I doubled the recipe to start with.


These make the perfect snack along side a glass of ice cold milk or a steaming cup of hot chocolate.

The process is fairly simple. After letting the bread rise the first time, you roll it into a 12x12 square.

 
 Spread with melted butter and then roll up tightly and pinch to seal.




Cut the log into 1 inch slices.


 Place each slice onto a greased cookie sheet and press it into a 4 inch square. Cover and let rise for about 15 minutes. Flatten the roll again and then spread with melted butter and cinnamon sugar mixture. Press the mixture into the dough. Bake at 400 degrees for about 15-18 minutes.



Enjoy!

Chocolate Cinnamon Crisps
Recipe by Red Star Yeast

Ingredients
1 cup water
1 egg
1/4 cup shortening
2 oz semi-sweet chocolate
3 1/2 cups bread flour
1/2 teaspoon salt
1/4 cup sugar
1/3 cup non-fat dry milk
2 1/4 teaspoons active dry yeast

Directions
Oven 400ºF

In large mixer bowl, combine 1+1/2 cups flour, yeast, dry milk, 1/4 cup sugar, and salt; mix well. In saucepan heat water, shortening, and chocolate pieces until very warm (120°-130º F; shortening and chocolate do not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 to 1½ hours.

PREPARE FILLING: Combine 1/3 cup sugar and 1 teaspoon cinnamon; set aside.

Punch down dough. On lightly floured surface, roll dough to a 12-inch square. Brush dough with melted butter. Sprinkle filling over dough. Roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on greased cookie sheets 3 to 4 inches apart. Flatten each slice to a 4-inch diameter. Cover; let rise in warm place until almost double, about 15 minutes.

PREPARE TOPPING: Combine 1/2 cup sugar, 1/4 cup finely chopped pecans or walnuts and 1 teaspoon cinnamon; set aside.

Cover rolls with wax paper. With rolling pin, flatten to 1/8-inch thickness. Brush rolls with melted butter. Sprinkle topping over rolls. Cover with wax paper again. With rolling pin, roll topping into rolls. Bake at 400º F for 15 to 18 minutes until crisp around edges. Remove from cookie sheets; cool.

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.




13 comments:

  1. Oh yum.... would never have thought of this! Thank you!

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  2. These look so good, what's not to love about chocolate and cinnamon?

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  3. Your step by step photos are wonderful! Thank you for making our recipe!

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  4. I was just looking at this post and Kennedy walked past and yells.. "LETS MAKE THOSE MOM!! LETS MAKE THOSE!".. They look fantastic

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