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. 
Plain Jane Sweet Chocolate Rolls with Diced Apricot and Raisins
Reprinted with permission from Chocolate: A Love Story, by Max Brenner
- 1 tablespoon warm water
- 1 teaspoon honey
- 1 envelope dry yeast
- 4 1/2 cups all-purpose flour, plus 1 to 2 cups for dusting
- 1 teaspoon salt
- 1/4 cup roughly chopped dried apricots (I used 1/2 cup)
- 1/4 cup roughly chopped dates (I skipped these)
- 1/4 cup chopped raisins (I didn’t chop these)
- 4 ounces dark chocolate chips (I used 5 1/2 ounces semi-sweet chocolate chips)
- 1 cup warm milk
- 1 stick unsalted butter, softened
- 3/4 cup sugar, plus more for sprinkling
- 1 teaspoon vanilla extract
- 4 large eggs
- My addition: vanilla turbinado sugar, which I used for sprinkling instead of regular sugar
In the bowl of a standing mixer fitted with a paddle attachment, combine the water and honey. Add the yeast and stir until the yeast and honey dissolve. Let the mixture sit until the yeast foams, about 5 to 10 minutes.
Sift together the flour and salt. Stir in the apricots, dates, raisins and chocolate chips. Set aside.
Mix on medium-low speed and gradually beat in the milk, butter, sugar and vanilla. Continue mixing until throughly combined. With the mixer still running, add 3 eggs one by one. Slowly add the fruit/flour mixture, making sure to stop when necessary to scrape any flour from the sides of the bowl. Continue mixing until the flour is completely incorporated.
Replace the paddle with the dough hook. Turn the mixer to medium and continue working the dough until it is smooth and sticky. Turn the dough out onto a lightly floured surface and continue to work by hand, about 5 minutes longer. Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Set in a warm, draft-free place until doubled in size, about 1 1/2 hours.
Line a large baking sheet with parchment paper or a bakers’ Silpat. Punch the dough down and cut into 12 equal pieces. Hold one piece of dough in both hands and, with your palms facing you, fold the edges of the dough away from you and toward the back of the dough, forming a small, tight ball. Roll gently to seal the ball. Place seam side down on the prepared baking sheet. Repeat with remaining dough pieces, making sure to space the balls 1 inch apart. Cover and let rise, about 1 1/2 hours.
Preheat the oven to 375 degrees F. Whisk the remaining egg with 1 teaspoon water and brush the tops of the buns with the egg wash. Sprinkle lightly with sugar. Bake until golden brown, about 15 minutes. Let cool before enjoying.
34 Responses to “Plain Jane Sweet Chocolate Rolls with Diced Apricots and Raisins”
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These look terrific, perfect with a nice cup of coffee in the morning!
-Natasha
I can just imagine these rolls, warm from the oven, with the chocolate oozing just a bit when you bite into it. Oh, yum.
sounds like the perfect treat!
Those look fantastic! I like that flavor combo!
Best wishes for the New Year!
Cheers,
Rosa
These look amazing! Hope you had a wonderful holiday, too!!
those look so good!!
That looks delicious. I imagine it would be lovely with chopped candied orange peel and crystallized ginger as well. Or maybe any combo of add ins.
Yes, I think those would all taste lovely. You could also add a lemon/orange/clementine zest, or currants, or a mix of dark chocolate chips and semi-sweet. Whatever you want really.
Those look fantastic! It sounds like you are doing a lot of nesting and preparing. I cannot believe you only have 30 days left!!!
YOU can’t believe it!
Such beautiful rolls. I love bread and chocolate together! And as for pregnancy brain you can just trade it in for Mommy Brain, which I think may be worse. (Sorry!)
Well, at least now I have an excuse for the next time I forget to post something!
These sound lovely. Glad to hear everything is going well with the baby. All of those baby books used to scare me too, but everything worked out just fine
those look wonderful – especially on a cold, blustery night. i too love baking while the rain is falling.
Plain Jane? No way… these are singing to me! They look awesome good Ari! Love the combination!
Happy Holidays, and all the best for 2010!
Tasty. I love it when baked goods have lots of vanilla… it’s such a flavour-enhancer!
mmmmmmmmmmmmmm, vanilla sugar on top of warm, crusty rolls filled with fruit and chocolate!!!! sounds incredible!
I also LOVE your choice of nightlights. so sweet!
These look great! I might have to substitute something for the chocolate, as lately chocolate has been giving my 15 year old a stomach ache……maybe another dried fruit? Cranberries or cherries?
You could definitely use other dried fruits, these buns are very flexible. Sorry to hear chocolate is giving your 15 year old stomach aches.
These rolls look delightful with the bits of chocolate peeking out and the sugary crust. I hope you enjoyed the holidays. Happy 2010!
Yum! They look divine, so soft and fluffy and I love apricots and dark chocolate together. Stunning photos too
*ahem*
As one who holds a recent moniker of the same… I should have received a batch of these in the mail for royalties!
Yum!
mmmm….looks so good…I must try this recipe!
This looks fantastic for Tu b’Shvat!
These don’t seem Plain Jane at all.. Love the little mystery you’ve used to describe it.
These look and sounds lovely! Love that you’ve added the vanilla sugar on top
Good luck on the remainder of the pregnancy! And yes, do use the pregnancy brain excuse for all its worth!
So close! Dare I suggest no sugar to keep your brain clear?
Hello Ari(Ariela’s so beautiful a name too…jus like u and ur wonderful site)
This is my first time here and i am so so thrilled to have found ur amazing site filled with delciousness galore and wont miss any now coz am following ur wonderfull blog…
Cant wait to read all ur posts and recipes ,however long that may take me but have to….
Fantastic…cheers..e bejinhos….(psst psst…i love jew food and jus tried rugelach for the first time in my life a few days back-it was a fun bake…wondering if u have a recipe too,will look around)
Thanks for this recipe, my mouth was watering as soon as I saw the pics!
Congratulations! Hopefully everything is going well with your new addition at home!
Wow these look really good,and is something different. Thanks for the easy to follow recipe, and I can’t wait to try it for myself. Thanks again!
My husband bought me the Max Brenner cookbook for Christmas, and even got Max Brenner to sign it. Can you believe it, I still haven’t made anything from it. I have drooled on several of the pages though. I am going to make these tonight, my first Max Brenner recipe. I am excited!!!
Ari….whats the shelf life of these rolls?
I’d say two days in an airtight container.