Dive into the sweetness of this honey cocoa roll, filled with a smooth and luscious almond cream. This recipe combines the richness of cocoa with the natural sweetness of honey, creating a delightful pastry that’s perfect for any time indulgence.
Why You’ll Love This Recipe
The combination of cocoa and honey brings a deep, comforting flavor, while the almond cream adds a creamy and nutty contrast that melts in your mouth. The process of making this roll is as rewarding as enjoying its delicious taste, making it a perfect baking project.
Perfect Occasion
This cocoa roll is fantastic for afternoon tea, family gatherings, or as a special weekend treat. It’s also great for festive occasions when you want to impress your guests with something homemade and uniquely delicious.
Decoration Tips
Once baked and still warm, brush the top with a honey butter glaze for a shiny, appetizing finish. For added texture and flair, sprinkle sliced almonds or drizzle with melted chocolate before serving.
For the Almond Cream (Eggless):
- 200 grams very soft butter
- 200 grams powdered sugar
- 200 grams almond flour
- 70 ml heavy cream (about 1/4 cup)
For the Cocoa Honey Dough:
- 650 grams bread flour (about 4 and 3/4 cups)
- 50 grams cocoa powder (about 1/3 cup)
- 1 teaspoon salt
- 1 tablespoon dry yeast
- 400 ml milk (about 1 and 3/4 cups)
- 150 grams honey (about 1/2 cup)
- 100 grams soft butter
For the Glaze:
- 50 grams melted butter
- 1 heaped tablespoon honey
Procedure:
- Preheat your oven to 180°C (356°F) and grease a 25×25 cm baking pan.
- Prepare the almond cream: Mix the soft butter and powdered sugar until smooth. Gradually add the almond flour and cream in three additions, mixing well after each until the cream is smooth. Set aside.
- Make the dough: In a mixer with a dough hook, combine the bread flour, cocoa powder, salt, and yeast. Add the milk and honey, and mix until combined. Gradually add the cubes of soft butter and knead for about 12-15 minutes until the dough is smooth. Transfer to a floured bowl, cover, and let rise until doubled in size.
- Divide the risen dough into two parts. Roll each part into a rectangle. Spread half of the almond cream on each rectangle.
- Cut the dough into strips and roll each strip into a spiral. Arrange the spirals in the prepared pan.
- Brush with beaten egg and let rise again until doubled.
- Bake and glaze: Bake for 20-25 minutes until set. Remove from the oven and immediately brush with a mixture of melted butter and honey for a glossy finish.
Enjoy this delightful honey cocoa roll, a treat that combines the comfort of cocoa with the decadent sweetness of almond cream!
