flyinglentris
Disabled and Retired Veteran
Chocolate Strawberry Pecan Nut Rolls:
Ingredients:
1) Unbleached flour - 3 cups
2) Active dry yeast - 3/4 Oz.
3) Half n half, divided - 1/4 cup for dough, 1/8 cup for icing
4) Brown sugar, divided - 1/4 cup for dough, 2 tblspns for filling
5) Eggs, divided - 2 for the dough and 1 for the filling
6) Butter - 1/4 cup
7) Sour cream - 3 tblspns.
8) Strawberries - 1 cup
9) Pecans - 1/4 to 1/2 cup
10) Cocoa powder, divided - 1/4 cup for filling, 2 tblspns for icing
11) Powdered Sugar - 1/8 cup
Procedure:
NOTE: There are three parts to this recipe: dough, filling and icing.
1) Ensure that the butter is soft before starting.
2) Crush the pecans into pieces.
3) Dice up the strawberries.
4) Sift together in a separate bowl, 1/4 cup cocoa and 2 tblspns brown sugar for the filling.
5) Mix in the strawberries and pecans in the filling mix.
6) Set aside.
7) Warm 1/4 cup half n half to about 75F.
8) In a mixing bowl mix half n half with yeast, 1/4 cup brown sugar and 1/4 cup flour.
9) Cover the dough starter until yeast makes the mixture frothy.
10) Mix in remaining flour to the dough starter.
11) Mix in the sour cream and 2 eggs, and knead the dough.
12) Shape the dough into an elongate form.
13) Set aside the dough and let it first rise for about 1 hour.
14) Add butter, 1 egg and a little half n half to the filling mix.
15) Mix the filling to a pasty consistency.
16) Flour the outside of the dough shape and a rolling matte.
17) Roll out the dough into an elongate but wide layer.
18) Cover the dough evenly with the filling.
19) From one side, roll the dough to create a spiraled over log.
20) Preheat the oven to 350F.
21) Place the dough on parchment paper in the oven.
22) Bake for 30 to 40 minutes.
23) Mix powdered sugar and 2 tblspns cocoa with 1/8 cup half n half for the icing.
24) Remove the nut roll when baked.
25) Lace the icing over the nut roll's top surface in a pattern.
26) Allow the nut roll to cool.
27) Cut slices from the nut roll and transfer to serving plates.
28) Serve.
Ingredients:
1) Unbleached flour - 3 cups
2) Active dry yeast - 3/4 Oz.
3) Half n half, divided - 1/4 cup for dough, 1/8 cup for icing
4) Brown sugar, divided - 1/4 cup for dough, 2 tblspns for filling
5) Eggs, divided - 2 for the dough and 1 for the filling
6) Butter - 1/4 cup
7) Sour cream - 3 tblspns.
8) Strawberries - 1 cup
9) Pecans - 1/4 to 1/2 cup
10) Cocoa powder, divided - 1/4 cup for filling, 2 tblspns for icing
11) Powdered Sugar - 1/8 cup
Procedure:
NOTE: There are three parts to this recipe: dough, filling and icing.
1) Ensure that the butter is soft before starting.
2) Crush the pecans into pieces.
3) Dice up the strawberries.
4) Sift together in a separate bowl, 1/4 cup cocoa and 2 tblspns brown sugar for the filling.
5) Mix in the strawberries and pecans in the filling mix.
6) Set aside.
7) Warm 1/4 cup half n half to about 75F.
8) In a mixing bowl mix half n half with yeast, 1/4 cup brown sugar and 1/4 cup flour.
9) Cover the dough starter until yeast makes the mixture frothy.
10) Mix in remaining flour to the dough starter.
11) Mix in the sour cream and 2 eggs, and knead the dough.
12) Shape the dough into an elongate form.
13) Set aside the dough and let it first rise for about 1 hour.
14) Add butter, 1 egg and a little half n half to the filling mix.
15) Mix the filling to a pasty consistency.
16) Flour the outside of the dough shape and a rolling matte.
17) Roll out the dough into an elongate but wide layer.
18) Cover the dough evenly with the filling.
19) From one side, roll the dough to create a spiraled over log.
20) Preheat the oven to 350F.
21) Place the dough on parchment paper in the oven.
22) Bake for 30 to 40 minutes.
23) Mix powdered sugar and 2 tblspns cocoa with 1/8 cup half n half for the icing.
24) Remove the nut roll when baked.
25) Lace the icing over the nut roll's top surface in a pattern.
26) Allow the nut roll to cool.
27) Cut slices from the nut roll and transfer to serving plates.
28) Serve.