Archive for December, 2009
Plain Jane Sweet Chocolate Rolls with Diced Apricots and Raisins
Although I haven’t posted in about a month, believe it or not my days have been filled with foodie thoughts. I’ve been leafing through old issues of Saveur, bookmarking recipes in Everyday Food, and spending far more time than is healthy ogling things in my newest cookbooks: Savory Baking and Rustic Fruit Desserts. But when it came time to take these inspirations and make them manifest in my kitchen? That’s when I ended up in the nursery sorting baby clothes, or searching the internet for the perfect nightlight, or freaking myself out by reading books about caring for a newborn – all of which include a chapter on the dreaded colic. I pray our son does not visit this scourge upon us. Please. God.
Yesterday I decided to remedy my infrequent-baking situation by spending time in my toasty kitchen with a rich dough destined to become the sweet chocolate rolls you see here. Just look at them, all speckled with diced apricots, chocolate chips and raisins – don’t they look yummy? Looks do not deceive in this case. Next to eating these gems, the best part about making them is shaping the dough while it was rainy and cold outside. Rain is my favorite soundtrack to bake to.
The recipe comes from Max Brenner’s new book Chocolate: A Love Story, which is a delightful collection of chocolate-y goodness. The dough is very rich and sticky, partially because you use an entire stick of butter when making it. (Decadent!) Be sure to use plenty of flour when kneading – Max isn’t kidding when he says you’ll need an additional one to two cups of flour while doing this. Also, because the dough is weighed down by chocolate, apricots and raisins, don’t expect it to rise as much as a dough without all these goodies. Keep these tips in mind and in the end you shall be rewarded with a fluffy, sugar-crusted bun that has just the right amount of sweetness and the power to delight you with each bite – who knows whether you’ll get a taste of chocolate, or apricot or raisins, or all three put together in the next mouthful? I used vanilla turbinado sugar on the top, just because.
(Btw, I know this is late – sorry!! – but Caitlin, Laura and MC, you each won the November giveaway. I’ve emailed you so please send me your addys! I shall blame my tardiness on pregnancy brain because I have to use that excuse while I still can.)
I hope you all had a delightful Chanukkah or Christmas. 
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